Tom Kerridge’s Smoky Beef Short Ribs with Green Chilli Slaw

Beef short ribs

Prep time: 10 mins plus overnight marinading
Cooking time: 3 hours 10 mins

Makes 4

Ingredients:

• 4 beef short ribs (about 450g each)

Dry rub

• 1 tbsp soft light brown sugar
• 1 tsp garlic powder
• 1 tsp ground cumin
• 2 tsp sweet smoked paprika
• 1 tsp onion powder
• 1/2 tsp cracked black pepper
• 1 tsp salt

To cook the ribs

• 100ml malt vinegar
• 150ml apple juice
• 2 tbsp Worcestershire sauce
• 200ml good-quality smoky barbecue sauce (from a jar), or bourbon barbecue sauce

To serve

• Pickles

Method:

1. Place the beef short ribs on a tray. For the dry rub, mix the sugar, spices and salt together in a small bowl. Sprinkle the ribs all over with the spice mixture and place in the fridge to marinate overnight.
2. The next day, preheat your oven to 170C/150C Fan/Gas 3.
3. Transfer the beef ribs to a roasting tray. In a bowl, mix the vinegar, apple juice, 200ml water and the Worcestershire sauce together. Pour the mixture over the ribs and cover the roasting tray with a sheet of baking paper, then a layer of foil. Scrunch the edges of the foil and paper around the rim of the roasting tin to seal.
4. Place the roasting tray on the middle shelf of the oven and cook for around 3 hours until the ribs are meltingly tender.
5. Remove the tray from the oven and leave the ribs to cool slightly. Carefully lift the ribs out of the cooking liquor and place them on another tray.
6. Ten minutes before you want to serve, brush the short ribs all over with the barbecue sauce. Lay the ribs on the barbecue over indirect heat (to achieve a medium heat) and cook for 8 minutes or so, basting the ribs with the barbecue sauce as they cook.
7. Lift the ribs off the barbecue, transfer them to a serving platter and brush with any remaining barbecue sauce. Serve straight away, with your favourite pickles alongside.

 

BBQ sauce

Prep time: 10 mins plus overnight marinading
Cooking time: 3 hours 10 mins

Makes 4

Ingredients:

• 2tbsp light olive oil
• 1 small onion, finely chopped
• 2 large garlic cloves grated
• 1 tsp cumin seeds
• 100ml bourbon whiskey
• 150ml cider vinegar
• 1/2 tsp dried chilli flakes
• 150ml cloudy apple juice
• 3 tbsp Worcester sauce
• 80g soft brown sugar
• 250ml tomato ketchup

Method:

1. Heat the olive oil in a medium saucepan, add the onions and cook for 5mins to soften. Add the garlic and cumin seeds and cook, stirring, for another 2-3mins
2. Add the whiskey and flambé. Once the flame has died down, add the cider vinegar and chilli flakes. Cook until reduced by half, then pour in the apple juice and let that reduce by half
3.   Add the Worcester sauce and ketchup. Stir well and simmer gently for 15mins or until thickened. If you prefer a smooth sauce, blitz in a food processor. Season to taste.

 

Green chilli slaw

Prep time: 20 mins plus 10 mins to crisp up the leaves

Serves 6 

Slaw ingredients:

• 250g cavolo nero, stems removed
• 2 tbsp white wine vinegar
• 200g Brussels sprouts, trimmed
• 200g white cabbage
• 200g baby spinach (or shredded larger spinach)
• 100g toasted flaked almonds
• 2 long green chillies, finely sliced
• Salt and freshly ground pepper

Tahini dressing ingredients:

• 100ml tahini
• 1 small garlic clove, finely grated
• Juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 tsp sesame oil
• Vinegar
• A splash of water to bring it together

Method:

1. Shred the cavolo nero leaves and place in a large bowl with the wine vinegar and a pinch of salt. Massage the cavolo with your hands for a couple of minutes to tenderise it.
2. Now shred the Brussels sprouts and cabbage and immerse them in a bowl of iced water. Leave for 10 minutes or so to crisp up.
3. Meanwhile, add the spinach to the cavolo nero with half of the toasted almonds and half of the sliced green chilli.
4. Drain the Brussels sprouts and cabbage in a colander and pat dry with a clean tea towel then add to the bowl of salad.
5. For the tahini dressing, put all the ingredients into a bowl with 2 tbsp water and whisk well to combine.
6. Pour the dressing over the salad, season well with salt and pepper and toss well until everything is combined and coated with the dressing.
7. Transfer the slaw to a large serving bowl and sprinkle with the remaining toasted almonds and sliced chilli to serve.