food
BBQ Beef Short Ribs Vs Sticky Chinese Pork Ribs
Time to pick a side! Which ribs would you prefer?
food
BBQ Beef Short Ribs Vs Sticky Chinese Pork Ribs
Time to pick a side! Which ribs would you prefer?
Supplies
- For the beef short ribs:
- 1 small onion, roughly chopped
- 4 tbsp chipotle paste
- 1 tbsp hot smoked paprika
- 1 tsp cayenne pepper
- 400g can chopped tomatoes
- 5 tbsp tomato ketchup
- 5 tbsp brown sauce
- 100ml malt vinegar
- 100g brown sugar
- 100ml bourbon
- 4 large or 8 smaller beef short ribs from a butcher
- Sticky Chinese Ribs
- 1 rack of pork ribs
- Olive oil
- 2 tbsp Chinese five-spice
- For the glaze:
- 2 red onions, finely sliced
- 1 tsp Chinese five-spice
- 4 tbsp apple juice
- 3 tbsp hoisin sauce
- 2 tbsp runny honey
- 2 tbsp oyster sauce
- 1 tbsp tomato ketchup
- 1 tbsp rice wine vinegar
Steps
- For the beef short ribs: put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food baking dish, pour over the sauce and rub all over.
- Heat oven to 160C/140C fan/gas 3. Cover and cook the ribs for 4 hrs until tender. Remove the ribs to a baking sheet.
- Tip all the liquid left into a saucepan – leave for a while to separate, then skim off and discard any fat that has risen to the top. Boil the sauce down on the hob until thick. Brush this over the ribs.
- Heat oven to 200 C and roast the ribs, uncovered, tossing halfway, for 30 mins until sticky and glazed on the outside. Serve with pickles.
- For the Chinese ribs: preheat the oven to 160°C/325°F/gas 3. Take three layers of tin foil and place the ribs in the centre, drizzle them with oil and rub all over with the five-spice.
- Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
- For the glaze, put the onions into a frying pan on a medium heat with some sesame oil and cook for 15 minutes, or until soft.
- Stir in the five-spice then stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes. Turn off the heat and leave to cool a little.
- Transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s smooth.
- Transfer the cooked ribs to a tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
- Heat oven to 200 C and roast the ribs, uncovered, tossing halfway, for 30 mins until sticky and glazed on the outside. Serve with pickles.
- Brush a thick layer of glaze over the ribs and return them to the oven for 8 to 10 minutes until sticky and dark.