I decided to give the slow cooked ribs a shot. I used to serve these with a traditional stew made of tomatoes, carrots and potatoes. This time I took on another theme - the beef brisket with turnips, usually seen at noodle places around town.
Instead of serving the turnips, I used them to make a sauce with a traditional "Chu Hau" sauce. The turnips were braised in a "Chu Hau" sauce and chicken broth and then puréed. The shorts ribs were seated lightly and it was topped with a crumble. Something sweet and crunchy to compliment the ribs and sauce.