Beef BBQ ribs

This is for a really special barbecue when you want to pull out all the stops. It’s a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food

Ingredients

For the dry cured ribs

  • 4 tbsp sea salt
  • 1 tbsp garlic powder
  • 1 tbsp celery salt
  • 1 tbsp cracked black pepper
  • 1 tbsp ground ginger
  • 1 tbsp crushed coriander seeds
  • 2 tsp chilli powder
  • 1 tbsp dried herbes de provence
  • 1 tbsp smoked paprika
  • 1 x 3.5kg/7lb 10oz short rib of beef on the bone

For the barbecue glaze

  • 200g/7oz dates, roughly chopped
  • 250g/9oz drained pickled onions, roughly chopped
  • 570ml/1 pint stout
  • 3 tbsp English mustard
  • 2 tbsp Worcestershire sauce
  • 300ml/½ pint apple juice
  • 3 tbsp clear honey
  • 3 tbsp black treacle
  • 3 tbsp golden syrup
  • 1 tbsp Tabasco
  • 1 tbsp tomato purée
  • 3 tbsp soft dark brown sugar

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