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Marinated beef ribs in dark ale and mustard

Ask your butcher to cut the ribs in half for you as it is very difficult to do this at home.

Ingredients

Marinated beef ribs in dark ale and mustard
Marinated beef ribs in dark ale and mustard
4 beef spare ribs (about 2 kg/4 lb 8 oz in total), halved
125 ml (4 fl oz/½ cup) dark ale beer
2 tablespoons brown sugar
60 ml (2 fl oz/¼ cup) cider vinegar
2 fresh small red chillies, seeded, finely chopped
2 tablespoons ground cumin
1 tablespoon wholegrain mustard
20 g (¾ oz/1 tablespoon) unsalted butter
roasted potatoes and steamed asparagus, to serve 

Method

  1. Place the ribs in a single layer in a large non-metallic dish. Put the ale, sugar, vinegar, chilli, cumin and mustard in a bowl, stir well to dissolve the sugar, then pour over the ribs. Toss to coat, then cover and marinate in the refrigerator for 1–2 hours.
  2. Preheat a kettle or covered barbecue to medium indirect heat. Transfer the ribs and the marinade to a large shallow roasting tin and place in the middle of the barbecue. Lower the lid and cook the ribs for 50 minutes, or until the meat is tender and about 125 ml (4 fl oz/½ cup) of marinade is left in the roasting tin. Transfer the ribs to a warm serving plate while you finish making the sauce — leave the roasting tin on the barbecue to keep warm.
  3. Using a whisk, beat the butter into the reduced marinade in the roasting tin and season with sea salt and freshly ground black pepper.
  4. Divide the ribs among four warmed plates and serve drizzled with the sauce.

 

You will need a covered barbecue for this recipe.

To cook on your barbecue using indirect heat, preheat one half of the barbecue with the burners at opposite ends. Cook food in the middle of the barbecue where the burners aren't operating. For a small barbecue, preheat half the barbecue on one side and place the food on the other side where the burners are turned off.

 

Main ingredient:
Beef
Cuisine:
Contemporary
Course:
Main-course

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