You’re probably familiar with steak, burgers and sausages on the barbecue, but have you tried beef ribs? Beef ribs are ideal to marinate and barbecue, you’ll find them very succulent and very tasty.
Beef short ribs (10 – 12)½ cup sweet chilli sauce¼ cup tomato sauce¼ cup soy sauce3 clove garlic, crushed1 tbsp grated fresh ginger2 tbsp sesame seeds, toasted
- Place the beef ribs in a large saucepan, cover ribs with water. Bring slowly to simmering point, over a low heat, simmer gently, partially covered for 1 hr.
- Remove ribs from water, mix with combined chilli, tomato and soy sauces, garlic and ginger. Stand for 30 mins or marinate overnight.
- Barbecue ribs over a moderate heat for 10-12 mins (see tips right), turning often and basting with any marinade until ribs are golden brown. Serve sprinkled with toasted sesame seeds.
- Ask your butcher or meat manager at the supermarket about beef ribs. As a guide serve 2-3 beef ribs per person.
- Simmer ribs the day before, drain, marinate and refrigerate overnight. It’s then easy to simply barbecue them the next day. Because the ribs are thick and are only cooked for a short time, bring them to room temperature before barbecuing.
- Ribs can be cooked on the barbecue, by either indirect or direct heat. Using indirect heat in a covered barbecue will take about 12 mins, turn them once or twice. If using direct heat over an open barbecue have a cooler zone on the barbecue so they can be pushed to the side.