Four-hour beef ribs, barbecue glaze and corn ribs

By Matt Tebbutt
From Saturday Kitchen

Ingredients

Marinated Beef Ribs:

• Onion granules: 2 tbsp
• Garlic granules: 2 tbsp
• Ground fennel seeds: 2 tbsp
• Salt: 2 tbsp
• Soft brown sugar: 1 tbsp
• Dried thyme: 2 tsp
• Dried oregano: 2 tsp
• Sweet smoked paprika: 2 tsp
• Beef ribs: 4
• Vegetable oil: 2 tbsp

Poaching Liquid:

• Garlic bulbs (cut in half horizontally): 2
• Red chillies: 2
• Star anise: 2
• Medium cider (2 x 500ml bottles): 1 litre/1¾ pint
• Beef stock: 1 litre/1¾ pint
• Soy sauce: 100ml/3½fl oz
• Cider vinegar: 100ml/3½fl oz
• Treacle: 2 tbsp
• Orange juice: 1 orange (juice only)

Barbecue Sauce:

• Vegetable oil: 2 tbsp
• Onion (chopped): 1
• Fresh thyme leaves (chopped): 1 tbsp
• Garlic cloves (crushed): 6
• Tomato ketchup: 200ml/7fl oz
• Brown sauce: 100ml/3½fl oz
• Cider vinegar: 5–6 tbsp
• Dried chipotle peppers: 5
• Runny honey: 100ml/3½fl oz
• Smoked paprika: 1 tsp
• Worcestershire sauce: 40ml/1½fl oz
• English mustard powder: 1 tsp
• Salt and black pepper (to taste)

Corn Ribs:

• Ears of sweetcorn (cut through the center into 4 “ribs” each): 2
• Vegetable oil (for deep-frying)
• Fresh jalapeño chillies (chopped): 4
• Pickled jalapeño chillies: 2 tbsp
• Fresh coriander (chopped): 1 bunch
• Fresh oregano (chopped): 1 bunch
• Flatleaf parsley (chopped): 1 bunch
• Spring onions (chopped): 4
• Green olives (chopped): 10
• Red onion (thinly sliced): 1
• Red chilli (finely chopped): 1

Method

1. Marinated Beef Ribs:
   • Mix all the ingredients (except the beef ribs and vegetable oil) in a bowl to create the dry rub.
   • Set aside 2 tablespoons of the dry rub for garnish.
   • Add the beef ribs to the bowl and rub them well to coat.
   • Loosely cover the beef ribs and marinate them overnight in the fridge.
2. Cooking the Ribs:
   • When ready to cook, preheat the oven to 160°C (140°C for fan ovens) or Gas Mark 3.
   • Heat oil in a frying pan and brown the ribs on all sides. Set them aside.
   • Prepare the poaching liquid:
     • Combine all the aromatics and liquid in a flameproof roasting tray over medium-high heat.
     • Bring it to a boil.
     • Remove from heat, add the ribs to the liquid, cover with kitchen foil, and transfer the pan to the oven.
     • Cook the ribs for 3–4 hours until tender.
3. Barbecue Sauce:
   • Soak dried chipotle peppers in freshly boiled water until softened and cooled.
   • Remove the stalks and seeds, then finely chop the chilies (consider wearing rubber gloves to avoid stinging).
   • Heat oil in a pan, add onion, thyme, and garlic, and gently fry until softened (not browned).
   • Add chipotles and the remaining barbecue sauce ingredients.
   • Simmer gently over low heat for 20 minutes.
   • Taste and season with salt and black pepper. Set aside to cool.
4. Reducing the Poaching Liquid:
   • Strain the liquid from the ribs through a sieve.
   • In a pan over high heat, simmer the liquid to reduce it by half.
   • Taste and adjust seasoning with salt and freshly ground black pepper. Set aside.
5. Corn Ribs:
   • Preheat oil in a deep, heavy-based pan to 180°C.
   • Carefully lower the corn ribs into the oil using tongs.
   • Fry for 2–3 minutes until golden-brown.
   • Remove the ribs from the oil and drain on kitchen paper.
6. Jalapeño Mixture:
   • Mix fresh and pickled jalapeño chilies with chopped herbs, spring onions, olives, and the reserved spice rub in a bowl.
7. Serving:
   • Baste the beef ribs with the glaze.
   • Serve with barbecue sauce and corn ribs on the side.
   • Garnish with the jalapeño mixture, sliced onions, and red chili.