Beef Recipes
Baby back ribs with Carolina baste
This American pork rib recipe is sure to satisfy at a barbecue – roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
- Prep:
- Cook:
Ingredients
- 50g light brown soft sugar
- 2 tbsp smoked paprika
- 2 tbsp English mustard powder
- 1 tsp celery salt
- 1 tsp garlic granules
- 4 racks baby back pork ribs (about 450g each)
For the baste
- 250ml yellow mustard (we used French’s Classic)
- 150ml cider vinegar
- 2 tbsp treacle
- 75g light brown soft sugar
- 2 tbsp Worcestershire sauce
- 1-2 tbsp hot chilli sauce
- 2 tsp hot chilli powder
Method
- STEP 1
Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- STEP 2
Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- STEP 3
Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Goes well with
Sweet & sour rainbow slaw
This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds – a lovely light side for a BBQ spread
- Prep:
- plus 1 hr soaking, no cook
Ingredients
- 450g red and white cabbage (a mixture), very thinly sliced
- 2 carrots, peeled and sliced into thin matchsticks
- 1 small red onion, finely chopped
- 1 celery heart, thinly sliced
- 8 radishes, topped and tailed, then thinly sliced or quartered
- 1 red pepper, cored, deseeded and thinly sliced
For the dressing
- 2 tbsp white wine vinegar
- juice 0.5 lemon
- 2 tbsp light brown soft sugar
- 1 tsp mustard powder
- ½ tsp yellow mustard seeds
- ½ tsp celery seeds
- ½ tsp poppy seeds
- 4 tbsp vegetable oil
Method
- STEP 1
Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
- STEP 2
To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.
Baby back ribs with Carolina baste