Smokey Beef Ribs
2 ½ kg Scotch Beef PGI short ribs
1 ½ tbsp light brown sugar
1 tbsp smoked paprika
1 tbsp mild paprika
1 tbsp ground cumin
½ tbsp mustard powder
2 tsp salt
¼ tsp ground black pepper
¼ tsp ground allspice
1 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
200 ml passata
75-100g dark muscovado sugar
3 tbsp red wine vinegar
2-3 tbsp Worcestershire sauce
2 chipotle chillies, finely chopped
Ground black pepper
This recipe sounds long but is worth the bother. The ribs can be marinated and cooked up to 2 days ahead if kept chilled in the fridge and the barbecue sauce will keep in the fridge for about a week if you want to make that ahead too.
- Preheat the oven to 160°C/ 140°Fan/gas 4
- Place the ribs in a large shallow dish.
- Mix together all the rub ingredients, sprinkle over and rub into the meat. Leave to marinate for 3 or 4 hours.
- Cover with 2 layers of baking parchment and a layer of foil, tightly sealed.
- Cook in the oven for roughly 2 1/2 hours until very tender but still attached to the bones.
- Remove the ribs from the oven, carefully drain off any fat, and either cool and chill them until ready to use, or brush the BBQ sauce generously over the ribs, increase the oven temperature to 200°C and return to the hot oven for 15-20 minutes until stickily coated. Turn the ribs after the first ten minutes.
- If you cook the ribs after chilling, let them come to room temperature then cook an extra 10 minutes or so to make sure they are piping hot all through (i.e. 25-30 mins in all).
Also use this recipe for barbequing steaks or to jazz up plain beef burgers.