Smoky roasted beef short ribs with blackberry barbecue sauce and fennel coleslaw
These slow cooked ribs are infused with smoky flavour on the BBQ then slow roasted and glazed with a blackberry BBQ sauce.
- Cooking:
- Serves: 4 persons
Ingredients
- 1kgbeef short rib, cut into short lengths by the butcher
- 225g ofblackberries
- 100g of cider vinegar
- 100g of brown sugar
- 200g oftomato ketchup
- 1dash of Worcestershire sauce
- ½tspmustard powder
- saltto taste
- freshly ground black pepperto taste
- 1bulb of fennel, cored and very finely sliced
- ¼white cabbage, very finely sliced
- lemons for juiceto taste
- chopped dill to taste
- 1tspDijon mustard
- 1tbsp of white wine vinegar
- saltto taste
Instructions
Step 1
Light a barbecue for indirect cooking (that is, have all the coals on one side)Step 2
Sprinkle the meat side - rather than the skin side - of the ribs with salt and pepper. Pat it onto the meatStep 3
Once the flames from the BBQ have died down, add a chunk of wood or a generous handful of wood chips onto the coals. Place the ribs onto the grill on the opposite side to the coals and woodStep 4
Put the lid on the BBQ, and set the top and bottom vents to be ¾ closedStep 5
Leave to smoke for around 1 hourStep 6
Preheat the oven to 190°C/Gas mark 3Step 7
Once the ribs have smoked, remove them from the BBQ and fit snugly into a roasting tin, bone side down. Place in the oven and cook for 2 hours, or until tenderStep 8
Combine all the ingredients for the barbecue sauce in a small pan with some salt and pepper. Simmer until the blackberries are softened, around 20 minutes. Use a hand blender to blitz the sauce until smooth, then pass through a sieveStep 9
To make the coleslaw, mix together the fennel and cabbage. Add the lemon juice, dill, mustard, white wine vinegar and a pinch of salt. Mix well, and adjust the seasoning to tasteStep 10
Once the ribs have finished cooking, glaze them with the sieved blackberry barbecue sauce and serve with the fennel coleslaw