beef short ribs

Caiger’s Recipes: Beef Ribs with Smoky South American Crust

Beef Ribs with Smoky South American Crust
Serves Four

Two racks of beef short ribs (two kilograms in total)

Salt and pepper

Three tablespoons of English mustard and Dijon mix

For the Rub:
Two tablespoons of sweet smoked paprika

One tablespoon of mild chilli powder

Half a tablespoon of milled black pepper

Half a tablespoon of sea salt

Two teaspoons of cumin

Two teaspoons of coriander

For the Marinade:
Four tablespoons of light brown Muscavado Sugar

Two and a half tablespoons of runny honey

55g of salted Butter

One and a half beef stock cubes

One and a half tablespoons of hot water

Half a tablespoon of soy sauce

Three garlic cloves, crushed

Pre-heat the oven to 130 degrees celsius.

Firstly prepare the racks of ribs. Rub in mustard and season with salt and pepper. Next mix the rub ingredients and cover the rib, making sure they are covered evenly. Bake in the oven for four hours.

Mix the marinade ingredients together in a bowl. When the ribs have finished cooking, remove them from the oven. Create a foil parcel and place the ribs inside. Place them flesh-side down and pour on the marinade, making sure there is plenty all over the ribs. Close the parcel of foil, making sure that the seal is tightly closed.

Finish on the barbeque for 20 minutes in the foil parcel, turning every five to 10 minutes.

Alix Caiger is based in Shepherds Bush and is a Leiths-trained caterer who runs her own business:;

Food & Drink News