BBQ Beef Ribs With Roasted Strawberry Malt Milkshake

These slow-cooked BBQ beef ribs are coated in a smoky spice rub, cooked until very tender, then finished under the grill with a sticky barbecue sauce. Served with a roasted strawberry malt milkshake, this fun barbecue-style meal mixes smoky, sweet and tangy flavours with a playful, nostalgic finish.

Prep: less than 30 mins

Cook: over 2 hours

Serves: 4 serves

Dietary: Not specified

By Matt Tebbutt
From Saturday Kitchen Recipes

This BBQ beef ribs with roasted strawberry malt milkshake has a Nutri-Score D. The ribs are rich and fatty, while the milkshake adds sugar and dairy, making this a very indulgent barbecue-style meal. The strawberries add some fruit freshness, but this is still best treated as an occasional treat rather than an everyday dish.[/p]

Estimated nutrition (per serving, 4): kcal ~980–1120, fat ~60–72g, saturated fat ~22–28g, carbs ~42–52g, sugars ~28–36g, fibre ~2–4g, protein ~42–50g.

Equipment

Ingredients

For the ribs

2–3kg/4lb 8oz–6lb 8oz beef short ribs
3–4 tbsp American mustard
2 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp light brown sugar
2 tsp dried thyme
2 tsp dried oregano
2 tbsp sea salt
2 tbsp black pepper

For the barbecue sauce

200ml/7fl oz ketchup
2 tbsp cider vinegar
100ml/3½fl oz bourbon whisky
3 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp Worcestershire sauce
2 tsp smoked paprika
1–2 tbsp hot sauce

For the milkshake

300g/10½oz strawberries, hulled
2–3 tbsp caster sugar
½ vanilla pod
3 scoops vanilla ice cream
200ml/7fl oz whole milk
3 tbsp malted milk powder

Customise

Use chipotle hot sauce instead of standard hot sauce for a smokier barbecue sauce flavour.
Use golden caster sugar instead of caster sugar in the milkshake for a slightly deeper sweetness.
Use extra strawberries for a fruitier roasted strawberry malt milkshake with a brighter colour.
Use beef ribs on the bone instead of short ribs if you want a different cut with similar BBQ beef ribs flavour.

Method

Season ribs overnight (prep ahead: overnight)

Mix the dry rub. Mix the smoked paprika, garlic powder, onion powder, brown sugar, dried thyme, dried oregano, sea salt and black pepper together in a bowl. This smoky spice rub gives the BBQ beef ribs their deep, savoury base.
Coat the ribs and chill. Rub the mustard all over the ribs, then rub the spice mix into the meat. Cover and chill overnight. Letting the BBQ beef ribs sit overnight helps the seasoning penetrate the meat and build flavour.

Make barbecue sauce (prep: 5 mins)

Simmer the sauce ingredients. To make the barbecue sauce, put all the ingredients in a saucepan and bring to a simmer. Taste and adjust the seasoning, then remove from the heat. This makes a sticky, tangy sauce that finishes the BBQ beef ribs beautifully.

Slow cook ribs (cook: 3–4 hours)

Set the oven and tray. When you’re ready to cook the ribs, preheat the oven to 160C/140C Fan/Gas 3. Put a wire rack in a roasting tin. Pour in enough water to come 2.5cm/1in up the side of the tin, then put the ribs on the rack. This keeps the BBQ beef ribs moist while they cook.
Cover and roast until tender. Cover tightly with foil and roast for 3–4 hours, or until the ribs are very tender. Slow roasting breaks down the beef short ribs so they become soft and easy to eat.

Glaze ribs under grill (finish: 5–10 mins)

Brush and grill until sticky. Preheat the grill to high. Brush the ribs generously with the barbecue sauce, then grill until sticky and lightly charred at the edges. This final blast gives the BBQ beef ribs a glossy, caramelised finish.

Make roasted strawberry milkshake (cook: 25 mins)

Roast the strawberries with vanilla sugar. To make the milkshake, preheat the oven to 160C/140C Fan/Gas 3. Split the vanilla pod and scrape the seeds into the caster sugar. Toss the strawberries with the vanilla sugar, then roast for 25 minutes, or until soft and glossy. Roasting deepens the strawberry flavour and adds a jammy sweetness to the milkshake.
Blend until smooth. Tip the roasted strawberries into a blender. Add the milk, ice cream and malted milk powder, then blend until smooth. This creates a creamy roasted strawberry malt milkshake with a nostalgic malted flavour.

Serve together

Plate the ribs with milkshake alongside. Serve the sticky beef ribs with the roasted strawberry malt milkshake alongside. The sweet, creamy milkshake balances the smoky BBQ beef ribs for a playful barbecue-style meal.

Helpful tip: Don’t skip the overnight rub – it gives the BBQ beef ribs their deepest flavour. Brush on the sauce just before grilling so the ribs turn sticky without burning.

Can I make the ribs ahead of time? Yes; cook them until tender, cool, then reheat and glaze under the grill before serving.
Can I use another cut of beef? Yes; beef chuck or beef shin can work, but short ribs give the best BBQ beef ribs texture.
Can I make the milkshake without roasting the strawberries? Yes; but roasting makes the strawberry flavour much richer and more intense.
Is this recipe suitable for any dietary requirements? The recipe is not labelled dietary-friendly, so check the ingredients if you need to avoid dairy or gluten.