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  1. Home
  2. slow cooked favourites

BBQ beef short ribs with green apple salsa & fries

These succulent BBQ beef short ribs taste even better than they looks, trust us! - by Barbara Northwood
  • 06 May 2019
BBQ beef short ribs with green apple salsa & fries
Prep: 30 Minutes - Cook: 330 Minutes - A little effort - Serves 4
Proudly supported by

These gorgeous and incredibly cheap beef short ribs, are super trendy right now – so get them quick, before they do a ‘lamb shank’ and become expensive!

Ingredients

1 small onion, roughly chopped

4 tbsp chipotle paste

2 tsp sweet smoked paprika

1 tsp cayenne pepper

400g can chopped tomatoes

5 tbsp tomato ketchup

5 tbsp barbecue sauce

100ml/3½fl oz malt vinegar

100g/4oz brown sugar

100ml/3½fl oz bourbon

4 large or 8 smaller beef short ribs – order from a butcher

1 beef stock cube

4 handfuls frozen skinny fries, cooked following pack instructions, to serve

for the salsa

juice 1 lime

2 Granny Smith apples, quartered, cored and diced (and immediately tossed in the lime juice)

2 spring onions, sliced

handful coriander, roughly chopped

1 tbsp olive oil

Method

  1. The day before, put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food bag (or baking dish), pour over the sauce and rub all over. Marinate in the fridge overnight.

  2. Heat oven to 160C/140C fan/gas 3 and boil the kettle. Tip the ribs and marinade into a big casserole dish with a lid. Crumble over the stock, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hrs until tender.

  3. Tip all the liquid left into a big jug or bowl – leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hrs before finishing, or frozen.

  4. Heat oven to 180C/160C fan/gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hr until sticky and glazed on the outside, and heated through.

  5. When the ribs are done, cover the dish with foil to keep them warm while you cook the fries. Mix together the salsa ingredients. serve the ribs with fries and a big spoonful of the salsa.

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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