Slow-cooked beef ribs with cinnamon & sweet potato

Ingredients (6 servings):

• 75g (½ cup) plain flour
• 2kg beef spare ribs
• 3 tablespoons olive oil
• 2 brown onions, halved, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 long fresh red chilli, seeded, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon ground paprika
• 1½ teaspoons ground cinnamon
• 500ml (2 cups) Beef stock
• 400g can chopped tomatoes
• 600g sweet potato, peeled, cut into 2cm pieces
• 1½ tablespoons honey
• Chopped fresh continental parsley, to serve

Method:

1. Preheat oven to 140°C. Place flour in a large bowl. Season with salt and pepper. Add beef ribs and toss to coat. Shake to remove excess flour mixture.
2. Heat 1 tablespoon of oil in a flameproof casserole dish over high heat. Cook half the beef ribs for 2 minutes each side or until browned. transfer to a plate.
3. Repeat with 1 tablespoon of remaining oil and the remaining beef ribs.
4. Heat remaining oil in the dish over medium heat. cook the onion, stirring occasionally, for 3-4 minutes or until soft.
5. Add the garlic, chilli, ginger, paprika and cinnamon. cook, stirring, for 1-2 minutes or until aromatic.
6. Stir in the stock and tomato. Return beef ribs to the dish and bring to the boil. Cover and bake for 3 hours.
7. Stir in the sweet potato and honey. Bake for a further 1 hour or until the sweet potato is tender and the beef is falling off the bone.
8. Top with parsley.