I had some ribs in the freezer and Bahn Bao was on the menu for the night. I was just rooting around the house doing odd jobs, so decided I would fire up the yoder and cook those ribs. They defrosted over night, then I gave them a rub with chilli powder, pinch of paprika, five spice and salt and pepper.
Wrapped and in the fridge for a few more hours. Fired up the yoder to 220f and chucked them in to cop a little smoke, maybe for a hour and a half.
I knocked up a braising liquid by frying some onions, added some herbs and spices, rice wine vinegar, fish sauce and chicken stock. Put the ribs in a tray and added the broth and foiled and back on the yoder, bumped up the temp to 260 to help render that fat. Let them choof along until they were nice and tender enough to shread, then turn the yoder down to hold them while the buns got sorted. The missus made those, just followed the directions on the packet.
While she did that, i got a cup worth of the braising liquid and reduced it down until it packed a nice flavoursome punch, I shreaded the beef off the bones and then added the glaze and mixed it up good. Slapped it in the steamed bun, with a bit of coriander and green onions/shallot. And a squirt of kewpie after the photo was taken. Man they were delicious! So much flavour. I reckon beef cheeks would be great for this too.
Anyways, only the one photo as I was too busy with other stuff.