Sunday, 16 December 2012

Jamie's (or Daisy May's!) BBQ Ribs with Cowboy Beans

Oh. My. God! These were amazing! Good old Jamie Oliver (although I was at Gatwick at a ridiculous hour this morning and he has a cake stand in Departures, I think he is slowly taking over the world....). Get beef short ribs from your butcher, you won't regret it.

What you need

5 tbsp American yellow mustard
1 x 4-bone rack of beef


4 tbsp smoked paprika
1 tbsp chilli powder
few grinds of pepper
1/2 tsp salt
olive oil


4 tbsp brown sugar
2 tbsp runny honey
a large knob of butter
1 beef stock cube
2 tbsp water

What you need to do

Preheat your oven to 130c. Rub the mustard all over the meat. Then mix the rub ingredients together and massage these into the ribs as well. Make sure you get into all those nooks and crannies! Wack them onto a backing tray, bone side down, and cook for 5 hours.

Just before the time is up put all the marinade ingredients into a pan and cook until combined. Make a tinfoil parcel and pour in most of your marinade. Put the ribs on top, meat side down, then pour the rest of the marinade in. and cook for another hour. Remove from the oven and pour off any marinade.juices. Cook for another 45 minutes to crisp up. When the time is up remove the meat to a board and rest for 10 minutes. Pour over the juices and serve!

Cowboy Beans

What you need

2 red onions
1 tsp smoked paprika
1 tsp dried chilli flakes
1 tbsp chipotle chilli BBQ sauce (or just the chilli)
15 g butter
3 x tins of beans ( I used haricot)
1 tin of chopped tomatoes
2 bay leaves
white wine vinegar
1 tbsp black treacle
4 rashers of smoked bacon
1 sprig of rosemary
 handful of Parmesan 
stale bread

What you need to do

Sweat the onions in a little oil with the paprika. Add the butter, chillies, tomatoes bay leaves and beans (along with the can juice). Give it a stir and then simmer for roughly an hour. Season with the vinegar and salt and pepper then stir through the treacle.

In a food processor whizz up the bread, rosemary, cheese and bacon. Sprinkle this over the beans then cook at 180 until crunchy!

I served this with the ribs, homemade slaw and a jacket potato, bloody lovely.

No comments:

Post a Comment