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Difficulty: Moderate           
Prep time: 1hr
cook time: 6hrs
 Serves: 4


Steam Buns

  • 500g plain flour
  • 300ml warm milk
  • 10g dry yeast
  • 15g sugar
  • 10g salt
  • 20ml oil

Beef Ribs

  • 4 beef short ribs (approx 250-400g each)
  • 1 tsp fish sauce
  • 1tbs Sriracha
  • 2 tbs palm sugar
  • 1tsp dry ginger
  • 1/4 tsp ground clove
  • 1/4 tsp ground cinnamon
  • 1/2 tsp garlic powder


  • 1 1/2 cup shaved purple cabbage
  • 1/2 cup shreded carrot
  • 1/4 cup finely sliced spring onion
  • 1 green capsicum finley sliced
  • 1 long red chilli finely sliced
  • 40g finely sliced ginger
  • 10 leaves chopped thai basil
  • 5 leaves mint
  • 5 sprigs coriander stalks and leaves
  • 2tsp rice wine vinegar
  • splash sesame oil
  • 2 limes zest and juice


Steam Buns

  1. Combine all the ingredients in a kitchen mixer or a large bowl and mix until smooth and elastic
  2. Allow proving covered and lightly oiled until doubled in size
  3. Cut into approximately 60g balls and roll until firm
  4. Allow to prove again until the dough beings to sponge back (approximately 15-20min)
  5. Prepare a steamer basket
  6. Place dough balls into steamer on top of baking paper and steam for 8-10 minutes each
  7. Wrap and place aside prior to serving
Beef Ribs

  1. Combine all ingredients in a bowl and massage well into the beef ribs
  2. Prepare smoker to 110°C to130°C and place ribs in for 4 hours to smoker
  3. Wrap the ribs and allow to smoke for an additional 1.5-2hrs
  4. Ribs will be done when the meat reaches 95°C and begin to part or split when poked but not shred
  5. Allow resting for at least 30min



  1. Finely slice all the ingredients and mix well 
  2. Serve alongside the ribs and steamded buns