Beef Ribs

Mark

Preparation time less than 30 mins

Cooking time over 2 hours

Serves

Serves 4-6

 

Ingredients

For poaching

  • 4 Jacob’s ladder beef ribs
  • 1 onion, chopped
  • 1 head of garlic, cut in half horizontally
  • 1 tsp fennel seeds
  • 2 star anise
  • a little oil
  • sea salt and freshly ground black pepper

For the bbq sauce

  • 25g butter, plus extra to serve
  • 1 onion, roughly chopped
  • 1 garlic clove, crushed
  • 2 red chillies, finely sliced
  • 1 tsp fennel seeds, crushed
  • 2 star anise
  • 150g/5½oz light muscovado sugar
  • 150g/10½oz tomato ketchup
  • 300g/5½oz chipotle chilli ketchup
  • 150ml/5fl oz dark soy sauce

Method

  1. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.

  2. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.

  3. Preheat the oven to 200C.

  4. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.

  5. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.

  6. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.

  7. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.

  8. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven for 15-20 minutes until sticky.

  9. Serve the ribs.