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Sticky BBQ glazed beef ribs with crispy Parmesan polenta

Ingredients:

Bbq sauce

750g tin tomatoes

40 ml veg oil

100g  onion

1 garlic clove

1/2 tsp salt

60g  ketchup

30g  Worcestershire

25g honey

90ml red wine vinegar

100g brown sugar

1/2 tsp  smoked paprika

1/4 tsp chilli powder

1 tsp white pepper, ground

60ml orange juice

1 Dried chipotle chilli

 

Beef ribs:
5kgs of beef ribs (approx. 2-3 whole ribs)

Rub:
125g smoked paprika

150g brown sugar

25g salt

60g fennel seeds, toasted

125g garlic powder

125g onion powder

1 tsp cayenne pepper

 

Method:

The night before: Trim sinew (silver skin) from bottom of beef ribs, cover liberally in beef rib rub. Leave overnight to marinate.

1. Start with the BBQ sauce, add everything into a pot except for oil, bring to a boil making sure to stir so the bottom doesn’t scorch. Simmer for 1.5 – 2 hrs, blitz in a high-powered blender, adding oil while blitzing.

2. Place ribs bone side down into baking dish, cover very tightly with 2 layers of glad wrap, and 2 layers of foil, ensuring the baking dish is sealed. Place into oven at 100c for 8-10 hours depending on size of ribs.

3. Remove glad wrap and foil carefully, opening away from you to ensure you aren’t burnt by the steam. Carefully pull out the bones from the ribs and transfer to clean baking dish. Heat up some of the BBQ sauce and cover the ribs. Roast in oven at 180c for 15-20 minutes.  Season with flakey sea salt and serve.

We recommend serving with parmesan polenta.

This is the perfect recipe for entertaining, as it serves 15! 

White Label Shiraz is made for smoky, slow cooked food.  The pepper spice of the Shiraz complements the smoky rib rub with the plum and mulberry fruit providing a lovely contrast to the richness of the ribs.  Add in an umami hit from the parmesan laden polenta and you have a match designed to cheer you up in the cold weather.

– Meg Brodtmann

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