BBQ BEEF SHORT RIBS
Sticky and delicious, these tender beef short ribs are well worth the wait.
Provided by Jamie Oliver
Categories Mains Beef Dinner Party Father's day American BBQ food
Time 8h15m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 100ºC/212ºF/gas ¼.
- Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
- Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
- Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
- Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
- Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre
BARBECUE RIBS
Provided by Christina Mackenzie
Categories Mains Jamie Magazine Pork Alfresco Father's day BBQ food
Time 1h45m
Yield 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
- Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
- Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
- Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
- Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
- Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
- Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
- Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
Nutrition Facts : Calories 737 calories, Fat 50.4 g fat, SaturatedFat 17.9 g saturated fat, Protein 54.1 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 15.2 g sugar, Sodium 2.3 g salt, Fiber 0 g fibre
STICKY HOISIN RIBS
Steps:
- Preheat the oven to 160°C/325°F/gas 3.
- Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
- Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
- Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
- Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
- Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
- Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
- Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
- Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!
Nutrition Facts : Calories 912 calories, Fat 40.9 g fat, SaturatedFat 12.6 g saturated fat, Protein 41.3 g protein, Carbohydrate 99.7 g carbohydrate, Sugar 25.5 g sugar, Sodium 2.7 g salt, Fiber 1.2 g fibre
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
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