FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Smoked beef short rib and pickled red chillies
Smoked beef short rib and pickled red chillies
BBQ
Main
Over 2 hours
Beef
Medium
Serves
4

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
Ingredients

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
  • 500ml vinegar
  • 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
  • 80g sugar
  • 100ml water
  • 250ml apple-cider vinegar
  • ½ tsp coriander seeds
  • ½ tsp white peppercorns
  • ½ tsp mustard seeds
Method
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.
Method
  1. Season the rib generously. Smoke at 120C for 6 hours or until the meat reaches 85-90C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

More recipes to try
Flank
Classic Flank Beef Dumpling
BBQ
Small plate
Over 2 hours
Beef
Medium
Smokestak
Salt bake beetroot, goat's cheese and hazlenut
BBQ
Main
1.5 hours
Vegetables/vegetarian
Medium
Smokestak
Pork-belly ribs with barbecue sauce and 'slaw
BBQ
Main
Over 2 hours
Pork
Easy