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bbq-short-ribs

Sticky BBQ Short Ribs

By Archer’s Butchers
Visit www.archersbutchers.com

Recipe published in Feast, Issue 38 – July/August 2019

Serves 6

INGREDIENTS

6 meaty beef short ribs (about 3kg)
80ml of rapeseed oil
21/2  red onions, thickly sliced
4 slices of dry cured smoked streaky bacon, chopped
450ml of craft beer or lager (we like Redwell steam lager)
350ml of chicken stock
350ml of orange juice from concentrate
130g of black treacle
100g of ketchup
100g of American style mustard
75g of brown sauce
For the marinade:
2tbsp of cayenne pepper
2tbsp of smoked paprika
3tbsp of celery salt
1tbsp of toasted cumin seeds
2tbsp of garlic powder
1tbsp of cracked black pepper
6tbsp of sunflower oil

METHOD
1. First, make the marinade. Mix the spices in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight

2. The next day, heat oven to 150°C/130°C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and bacon and fry until you start to get a rich colour. Pour in the beer or lager and boil, to reduce by half, then add the stock, orange juice and treacle. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 4 hours, check them to see they are really tender; if not, return to the oven for a bit longer

3. Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Remove the top layer of fat using a gravy separator or a ladle, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce

4. To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. Baste well with the sauce and grill, daubing with the sauce a few times, until it forms a charred, sticky crust.

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