Most people when they bar-b-que use pork ribs and delicious they are too, but, beef is also great and not often seen. This does take a bit of time but it is definitely worth it in the end. The best thing to do is to cook it the day before and leave to marinate overnight then re cook the next day.
- 4 Short ribs cut from the flank. sinew and most of the fat removed
- 2 Organic stock cubes
- Salt and pepper
- 2 Bay leaves
- A few peppercorns
- A few parsley stalks
- Marinade 2 Cloves of garlic, peeled and crushed
- 3 Tablespoons red wine vinegar
- 4 Teaspoons dry English mustard powder
- 4 Teaspoons Castor sugar
- 2 Teaspoons Olive oil
- Put the ribs in a deep saucepan; add the stock cubes, bay leaves, peppercorns, and parsley stalks and good few pinches of salt and pepper.
- Bring to the boil and gently simmer until the meat is soft and tender but not falling off the bone. This is essential or you not be able to pick the ribs off the bar-b-que when they are re cooked.
- When they are cooked, leave to cool then lift out of the stock carefully. Place in a dish or bowl.
- Mix all the ingredients together for the marinade and pour over the ribs mix well and leave to marinate, covered overnight in a fridge.
- Fire up the bar-b-que and leave the coals to turn white ash, place on the hot bars the ribs and cook carefully on both sides for about 10 minutes. The outside caramelizes perfectly, but do take care not to burn, remember that you have sugar in the marinade and that turns very quickly indeed.
- Keep basting the ribs with a paintbrush and any left over marinade.
- When cooked, serve with a bowl of sweet chilli sauce or hot horseradish to spread over the ribs.