Cross-cut ribs baked in a barbecue sauce

Cross-cut ribs baked in a barbecue sauce

By
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

  1. 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.
  2. 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.
  3. 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
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