Barbecued beef ribs - Mark Hix

Barbecued beef ribs - Mark Hix

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Description

“This probably leans more towards American barbecue cooking than British but I liked the cut so much that I thought I should give it a little American twist but with British ingredients. This is great served with a simple salad" - Mark Hix

Preparation Time:  10 minutes

Cooking Time:  1 hour

Serves: 4 to 6

 

Ingredients

12 - 16 RSPCA Assured labelled short beef ribs

For the sauce
couple knobs of butter
tbsp vegetable oil, for brushing
4 large shallots, peeled & finely chopped
4 cloves of garlic, peeled & crushed
200ml cider
200ml beef stock
60 - 80g HP sauce or Oxford sauce
1/2 tbsp Tewksbury mustard
1 tbsp clear honey
1 small chilli, finely chopped
4 tbsps tomato puree
40ml Hendersons relish or Worcestershire sauce

Method

Heat the vegetable oil in a heavy based frying pan and fry the ribs or 2-3 minutes on each side giving them a nice colour, then transfer to an ovenproof dish.  Mix all of the other ingredients together, mix with the ribs and cook for an hour or until tender and the meat is just falling away from the bone.

Tips:
You can finish these off on the BBQ – just cook as above and place on a hot barbecue until lightly charred.

Donated for the 2013 Freedom Food Recipe Collection and taken from Mark Hix ‘On Baking’.

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