Beef BBQ ribs recipe
 This is for a really special barbecue when you want to pull out all the stops. It's a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable. 4 tbsp sea salt1 tbsp garlic powder1 tbsp celery salt1 tbsp cracked black pepper1 tbsp ground ginger1 tbsp crushed coriander seeds2 tsp chilli powder1 tbsp dried herbes de provence1 tbsp smoked paprika1 x 3.5kg/7lb 10oz short rib of beef on the bone 4 tbsp sea salt 1 tbsp garlic powder 1 tbsp celery salt 1 tbsp cracked black pepper 1 tbsp ground ginger 1 tbsp crushed coriander seeds 2 tsp chilli powder 1 tbsp dried herbes de provence 1 tbsp smoked paprika 1 x 3.5kg/7lb 10oz short rib of beef on the bone 200g/7oz dates, roughly chopped250g/9oz drained pickled onions, roughly chopped570ml/1 pint stout3 tbsp English mustard2 tbsp Worcestershire sauce300ml/½ pint apple juice3 tbsp clear honey3 tbsp black treacle3 tbsp golden syrup1 tbsp Tabasco1 tbsp tomato purée3 tbsp soft dark brown sugar 200g/7oz dates, roughly chopped 250g/9oz drained pickled onions, roughly chopped 570ml/1 pint stout 3 tbsp English mustard 2 tbsp Worcestershire sauce 300ml/½ pint apple juice 3 tbsp clear honey 3 tbsp black treacle 3 tbsp golden syrup 1 tbsp Tabasco 1 tbsp tomato purée 3 tbsp soft dark brown sugar Method For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature.In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.Preheat the oven to 130C/275F/Gas 1.When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water.When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed.When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours.When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.