Beef ribs with barbecue sauce recipe
 Try James' gently spicy, sticky beef ribs for the authentic taste of the deep-south. You could finish the ribs off on a barbecue instead of the oven if you prefer. 4 Jacob’s ladder beef ribs1 onion, chopped1 head of garlic, cut in half horizontally1 tsp fennel seeds2 star anise4 baking potatoesa little oilsea salt and freshly ground black pepper200ml/7fl oz double cream1 lemon, juice only3 tbsp chives, finely sliced 4 Jacob’s ladder beef ribs 1 onion, chopped 1 head of garlic, cut in half horizontally 1 tsp fennel seeds 2 star anise 4 baking potatoes a little oil sea salt and freshly ground black pepper 200ml/7fl oz double cream 1 lemon, juice only 3 tbsp chives, finely sliced 25g/1oz butter, plus extra to serve1 onion, roughly chopped1 garlic clove, crushed2 red chillies, finely sliced1 tsp fennel seeds, crushed2 star anise150g/5½oz light muscovado sugar300g/10½oz tomato ketchup150g/5½oz chipotle chilli ketchup150ml/5fl oz dark soy sauce 25g/1oz butter, plus extra to serve 1 onion, roughly chopped 1 garlic clove, crushed 2 red chillies, finely sliced 1 tsp fennel seeds, crushed 2 star anise 150g/5½oz light muscovado sugar 300g/10½oz tomato ketchup 150g/5½oz chipotle chilli ketchup 150ml/5fl oz dark soy sauce Method Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.Preheat the oven to 200C/400F/Gas 6.Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream.