Grilled Beef Ribs with Orange-Ginger Glaze

Ingredients:

Beef ribs

• 1 slab (1 kg) of beef short ribs, cut across the grain into 0.5 cm thick slices.
• 1/4 cup canola oil

Glaze

• 4 cups freshly squeezed orange juice
• 3 tablespoons light brown sugar
• 3 tablespoons tamari
• 1 teaspoon Sichuan peppercorns
• 2 whole star anise
• 5 cm ginger root, cut into circles

Peanut relish with green onions

• 1/4 cup finely chopped salted peanuts
• 2 green onions (white parts removed), thinly sliced
• 0.5 tsp light brown sugar
• A pinch of ground allspice
• A pinch of ground cinnamon

Preparation:

1. Prepare the glaze:
   
   In a medium saucepan, combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, star anise, and ginger. Bring to a boil over high heat. Reduce heat and simmer until reduced by half, about 15 minutes. Strain and let cool.
2. Grill the ribs:
   
   Toss the ribs with 0.5 tablespoons of the glaze, reserving the remaining glaze for brushing on the ribs while grilling. Let the ribs rest at room temperature for 30 minutes.
3. Preheat the grill to medium-high heat. Remove the ribs from the glaze, shaking off any excess. Brush with canola oil and season with salt and black pepper. Grill, basting occasionally with the remaining glaze, until the beef is browned but still pink in the center, about 3 minutes per side.
4. Make peanut relish with green onions:
   
   Combine the peanuts, green onions, brown sugar, allspice, and cinnamon in a bowl and season lightly with salt. Transfer the ribs to a platter and sprinkle with relish.