Cross-cut ribs baked in a barbecue sauce

By: Mark Hix
From: Hix Oyster & Chop House
Serves: 4
Photographer: Jason Lowe

This recipe, using my favourite cross-cut ribs, leans more towards American barbecue cooking, although it is prepared with British ingredients. Serve the ribs with a simple salad or perhaps the Blue Monday salad.

Deep-fried green tomatoes also make a great accompaniment, should you happen to have some unripe tomatoes in the garden. Coat chunky green tomato slices, about 1 cm thick, in a cider-flavoured batter, deep-fry until golden and sprinkle with sea salt.

Ingredients

Quantity	Ingredient
12-16	cross-cut beef ribs
1-2 tablespoons	vegetable oil

For the barbecue sauce

Quantity	Ingredient
2 generous knobs	butter
4	large shallots, peeled and finely chopped
4	garlic cloves, peeled and crushed
200ml	cider
200ml	beef stock
60-80g	tomato ketchup
60-80g	hp sauce
1/2 tablespoon	tewkesbury mustard
1 tablespoon	clear honey
1	small chilli, finely chopped
4 tablespoons	tomato puree
40ml	worcestershire sauce
	salt
	freshly ground black pepper

Method

Preheat the oven to 150°C. For the barbecue sauce, simply mix all the ingredients together in a bowl, seasoning with salt and pepper to taste.
Heat 1 tablespoon oil in a large, heavy-based frying pan over a medium-high heat. When hot, fry the ribs in batches for 2–3 minutes on each side until they are nicely coloured, adding more oil to the pan as necessary. Once browned, transfer the ribs to a large ovenproof dish.
Pour the barbecue sauce over the ribs and toss to coat all over. Cook in the oven for about an hour or until the ribs are tender and glazed, and the meat is just falling away from the bone.

Tags:: Hix Oyster & Chop House

Cross-cut ribs baked in a barbecue sauce

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