110,618
edits
Barbecue beef short ribs: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | |||
{{recipesummary | {{recipesummary | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| Line 19: | Line 20: | ||
|Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Barbecue beef short ribs recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
[[Image:Beef_short_ribs_rub_covered.jpg|thumb|300px|right|'Meat' side up, covered in the rub]] | |||
[[Image:Beef_short_ribs.jpg|thumb|300px|right|1.1kg of [[beef short ribs]]]] | |||
</div> | |||
Everyone has tried [[Pork spare ribs|pork spare ribs]], well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue [[Ribs]]" from Jamie's great "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's [[Barbecue]] Restaurant, by The Tower of London, after a [http://www.walks.com/London_Walks_Home/Saturdays_Walks/default.aspx#12939 Jack The Ripper walk] with some great friends of ours. | Everyone has tried [[Pork spare ribs|pork spare ribs]], well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue [[Ribs]]" from Jamie's great "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's [[Barbecue]] Restaurant, by The Tower of London, after a [http://www.walks.com/London_Walks_Home/Saturdays_Walks/default.aspx#12939 Jack The Ripper walk] with some great friends of ours. | ||
| Line 54: | Line 57: | ||
| Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat | | Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat | ||
| If you have the time, place the ribs in a [[Lock and Lock]] style box and leave in a cool lace for a few hours before you start the cooking process | | If you have the time, place the ribs in a [[Lock and Lock]] style box and leave in a cool lace for a few hours before you start the cooking process | ||
| Pop the ribs in a lightly greased [[roasting tray]], bone-side down, cover the tin with a layer of [[ | | Pop the ribs in a lightly greased [[roasting tray]], bone-side down, cover the tin with a layer of [[baking foil]] and [[Roast|roast]] for 5 hours | ||
| When the 5 hours is almost up, gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix | | When the 5 hours is almost up, gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix | ||
| Tear a large sheet of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong) | | Tear a large sheet of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong) | ||