Beef Short Ribs with Guinness BBQ Sauce
Method:
Remove the silver skin from the boney side of the ribs and cut / separate each rib.
Mix all of the dry cure ingredients and rub them all completely into the beef portions.
Place the beef into a large plastic container and cover with the remaining cure mix.
Put the lid on and place into a fridge for 8 hours.
In a separate large bowl, whisk together all the BBQ glaze ingredients keep in the fridge untill needed.
After the short ribs have had 8 hours of curing, lightly dust off some of the cure mix of each rib and place into a large deep oven dish. Pour over the glaze and cover tightly with foil, or a lid.
Place it into a preheated BBQ or oven at 130°C and cook for 4 hours. Make sure the glaze does not evaporate. If it is reducing too much, add some water.
After 4 hours, remove the short ribs from the oven/BBQ, cover in foil and keep to one side while you reduce the sauce.
Simmer the sauce for around 15 minutes or until thickened, then glaze each ribs in the sauce and return to the oven / BBQ at 200°C for 10 minutes.
When the beef is cooked remove from the BBQ and leave it to stand for a few minutes before serving with the rest of the reduced BBQ glaze.
Serve with potato salad, jacket potato or coleslaw.
Ingredients:
4/5 Beef short ribs from UNCLE BEEF
BRITISH STYLE DRY CURE MIX:
- 4 tbsp rock salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp onion salt
- 1 tbsp cracked black pepper
- 1 tbsp ground ginger
- ½ tbsp dried sage
- ½ tbsp dried thyme
BBQ GLAZE:
- ½ pint Guiness or dark ale
- 3 tbsp ketchup
- 3 tbsp English mustard
- 1 tbsp tabasco
- ¼ pint apple juice
- 50ml apple or white wine vinegar
- Juice of 1 lemon
- 2 tbsp Worcestershire sauce
- 8 tbsp runny honey
- 1 tbsp tomato puree
- 4 tbsp soft dark brown sugar
- 1tsp garlic powder
- ½ tsp smoked paprika
- 1stp onion powder
Buy Ingredients:
.