Texas-style BBQ Short Ribs
Abby Allen's Texas-style BBQ Short Ribs are slow-cooked to perfection. Marinated in a rich, smoky chipotle and bourbon sauce, these tender ribs are glazed and garnished with fresh chilli, spring onions, and ginger for a fiery finish.
Ingredients
2kg/4lb 8oz beef short ribs
Salt & pepper, to season
500ml/17 fl oz pure beef stock
4 tbsp chipotle paste
5 tbsp tomato ketchup
5 tbsp BBQ sauce
100ml/7 tbsp apple cider vinegar
1 tsp chilli powder
2 tsp smoked paprika
100g/3½ oz brown sugar
100ml/7 tbsp bourbon (optional)
1 tin chopped tomatoes
1 onion, chopped
1 tbsp sea salt
To garnish
1 spring onion/scallion, chopped
A handful fresh ginger, grated
1 red chilli, finely sliced
Method
In a food processor add the chipotle paste, ketchup, BBQ sauce, cider vinegar, chilli powder, smoked paprika, brown sugar, bourbon, chopped tomatoes and onion. Blitz to form a paste. Lightly season the short ribs with salt and pepper and place into a dish. Pour the sauce over the ribs and leave to marinate, ideally overnight.
Light your lidded BBQ and allow it to reach a temperature of 110°C/230°F.
Take ovenproof roasting dish and add the marinated ribs. Rinse out the marinade dish with the stock, making sure you capture all the sauce, then pour the rest of the marinade and stock over the ribs. Slowly cook in the BBQ for around 8 hours, or until the ribs have reached an internal temperature of 93°C/200°F. You will need to ensure the temperature remains at 110°C/230°F for the whole cooking time.
Once the ribs are cooked, remove them from the pan, cover with foil and leave to rest for about an hour.
Take the marinade sauce and rapidly boil to allow the sauce to thicken. Pop the ribs back into a roasting dish and place on to the BBQ. Glaze the ribs with the glossy marinade and allow to warm through.
Scatter with spring onion, chilli and the grated ginger, then serve with your choice of sides – fluffy white rice or crusty bread to mop up all that delicious sauce, and your favourite salads or slaws.
