A simple cut of meat and very forgiving. Beef ribs are a little more expensive to buy, but they are one of the most impressive cuts. Pickled red chillies are a perfect accompaniment, as their heat balances the palate.
Recipe courtesy of
For the rib
1 rack of Jacob's ladder or beef short rib (4 bones)
For the meat rub
2 parts Maldon sea salt
1 part fresh cracked black pepper
For the barbecue sauce
2 large onions
8 cloves garlic
750ml apple juice
2 litres ketchup
50ml Worcester sauce
100g dark brown sugar
10g ground cumin
10g red chilli flakes
Salt & pepper, to taste
For the chillies
Four red chillies, chopped
250ml apple-cider vinegar
½ tsp coriander seeds
½ tsp white peppercorns
½ tsp mustard seeds
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Season the rib generously. Smoke at 120C for 6 hours or until the meat reaches 85-90C.
For the sauce, finely chop the onions and caramelise in a large pan; add the garlic, and sauté for 2 minutes. Add the vinegar and reduce to a thick syrup. Add the apple juice, reduce by half. Add the ketchup, Worcester and sugar.
Toast the spices in another pan, then add these to the main pan. Simmer for 2 hours until the syrup is thick enough to coat the back of a spoon. You can put this back in the smoker for a further 2 hours for extra oompf.
Glaze the rib with the barbecue sauce 20 minutes before the desired serving time. It's ready to go when the meat reaches 85-90C and is a rich, dark colour.
Meanwhile, make the pickled chillies. Start by slicing the chillies into a pot. In a separate pot, place the sugar, water, apple-cider vinegar and a pinch of salt. Toast all the spices in a small pan over a medium flame then add to the mixture, allowing to it to boil. Finally, throw everything in together and allow to sit for half an hour. Decant into a jar.
Once the ribs are cooked, allow them to rest on a cooling rack for 20 minutes. Slice the bones individually, sprinkle with salt and serve with a heaped spoonful of pickled red chillies on the side.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.