16 Jun Sticky BBQ glazed beef ribs with crispy Parmesan polenta
750g tin tomatoes
40 ml veg oil
1 garlic clove
1/2 tsp salt
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
5kgs of beef ribs (approx. 2-3 whole ribs)
125g smoked paprika
150g brown sugar
60g fennel seeds, toasted
125g garlic powder
125g onion powder
1 tsp cayenne pepper
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 Syrah is made for smoky, slow cooked food. The pepper spice of the Syrah 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