Most people, when they bbq use pork ribs and delicious they are too, but beef is also great and not often seen. This does take a bit of time, but it is definitely worth it in the end. The best thing to do is cook it the day before, leave it to marinate overnight, and then re-cook the next day.
- 4 Short Ribs, cut from the flank, sinew and most of the fat removed
- 2 organic stock cubes
- salt and freshly ground black pepper
- 2 bay leaves
- a few peppercorns
- a few parsley stalks
- 2 garlic cloves, marinaded, peeled and crushed
- 3 tbsp rice wine vinegar
- 4 dry English mustard powder
- 4 caster sugar
- 2 olive oil
- Put the ribs in a deep saucepan add the stock cubes, bay leaves, peppercorns, parsley stalks and a good few pinches of salt and pepper.
- Bring to the boil and gently simmer until the meat is soft and tender but not falling off the bone. This is essential, or you cannot pick the ribs of the bbq when they are re cooked.
- When they are cooked, leave to cool then lift out of the stock carefully. Place in a dish or bowl.
- Mix all the ingredients for the marinade, pour over the ribs, mix well, and leave to marinate, covered overnight in a fridge.
- Fire up the bbq and leave the coals to turn to white ash, place the ribs on the hot bars and cook carefully on both sides for about 10 minutes. The outside caramelises perfectly, but do take care not to burn, remember that you have sugar in the marinade and that turns very quickly indeed.
- Keep basting the ribs with a paintbrush and any leftover marinade.
- When cooked, serve with a bowl of sweet chilli sauce or hot horseradish to spread over the ribs.
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