Four-hour beef ribs, barbecue glaze and corn ribs
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
These lip-smacking ribs are marinated then slowly poached and finally smothered with a sticky glaze for maximum flavour.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the marinated beef ribs
- 2 tbsp onion granules
- 2 tbsp garlic granules
- 2 tbsp fennel seeds, ground
- 2 tbsp salt
- 1 tbsp soft brown sugar
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp sweet smoked paprika
- 4 beef ribs
- 2 tbsp vegetable oil
For the poaching liquid
- 2 garlic bulbs, cut in half horizontally
- 2 red chillies
- 2 star anise
- 2 x 500ml bottles medium cider
- 1 litre/1¾ pint beef stock
- 100ml/3½fl oz soy sauce
- 100ml/3½fl oz cider vinegar
- 2 tbsp treacle
- 1 orange, juice only
For the barbecue sauce
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 tbsp chopped fresh thyme leaves
- 6 garlic cloves, crushed
- 200ml/7fl oz tomato ketchup
- 100ml/3½fl oz brown sauce
- 5–6 tbsp cider vinegar
- 5 dried chipotle peppers
- 100ml/3½fl oz runny honey
- 1 tsp smoked paprika
- 40ml/1½fl oz Worcestershire sauce
- 1 tsp English mustard powder
- salt and black pepper, to taste
For the corn ribs
- 2 ears sweetcorn, cut through the centre into 4 "ribs" each
- vegetable oil, for deep-frying
- 4 fresh jalapeño chillies, chopped
- 2 tbsp pickled jalapeño chillies
- 1 bunch fresh coriander, chopped
- 1 bunch fresh oregano, chopped
- 1 bunch flatleaf parsley, chopped
- 4 spring onions, chopped
- 10 green olives, chopped
- 1 red onion, thinly sliced
- 1 red chilli, finely chopped
Method
To make the marinated beef ribs, mix together all the ingredients except the beef ribs and vegetable oil in a bowl. Remove 2 tablespoons of this dry rub and set aside for garnish. Add the beef ribs to the bowl and rub well to coat. Cover the beef ribs loosely and marinate overnight in the fridge.
When ready to cook, pre-heat the oven to 160C/140C fan/Gas 3. Heat the oil in a frying pan then fry the ribs until well browned all over. Set aside.
To make the poaching liquid, put all the aromatics and liquid into a flameproof roasting tray over a medium-high heat and bring to the boil.
Remove from the heat, add the ribs into the liquid, cover with kitchen foil and transfer the pan to the oven. Cook the ribs for around 3–4 hours until the ribs are tender.
Meanwhile, to make the barbecue sauce, soak the dried chipotles peppers in freshly boiled water until they are softened and cooled. Remove the stalks and seeds and chop the chillies finely. (You may want to wear rubber gloves to keep your hands from stinging.)
Heat the oil in a pan then add the onion, thyme and garlic and fry gently until softened, but not browned.
Add the chipotles and the remaining barbecue sauce ingredients, stir, then simmer gently over a low heat for 20 minutes. Taste and season with salt and black pepper, adjusting where necessary. Set aside to cool.
Remove the ribs from the tray, then strain the liquid through a sieve. Add the liquid to a pan over a high heat and simmer to reduce the volume of the liquid by half, then taste and adjust the seasoning by adding salt and freshly ground black pepper. Set aside.
To make the corn ribs, preheat the oil in a deep, heavy-based pan to 180C. (CAUTION: Do not overfill the pan or leave the hot oil unattended.) Carefully, using tongs, lower the corn ribs into the oil and fry for 2-3 minutes until golden-brown. Remove the ribs from the oil with a slotted spoon and set aside to drain on a plate lined with kitchen paper.
Mix the fresh and pickled jalapeño chillies with the chopped herbs, spring onions, olives and the reserved spice rub in a bowl.
Baste the beef ribs with the glaze, then serve with the barbecue sauce and corn ribs on the side. Garnish with jalapeño mixture, sliced onions and red chilli. Serve.
