NOW that summer is upon us, we take every opportunity we can to fire up the barbecue and enjoy dining alfresco in the garden as a family.
As well as the usual burgers and hot dogs, I also always cook ribs when having a barbecue. Pork and beef ribs are a very affordable cut of meat and when prepared and cooked correctly, the barbecue gives them a rich, smoked flavour, making them an amazing addition to any outdoor gathering.
I also recommend serving barbecue ribs with chimichurri, a flavoursome, green, spicy sauce which is a great accompaniment to all meat dishes.
The Waterman House Cookery School ‘Ribs and Wings’ class is very popular as we find that people only tend to eat ribs and wings when eating out. We hope that this recipe will show you how easy it is to replicate these at home.
If you are a big barbecue rib fan but would prefer to learn practically, why not sign up for our Ribs, Wings and Beer Masterclass to explore the world of craft Irish beer matched with great barbecue food? For more information: https://www.waterman.house/products/bbq-beer
BARBECUE BEEF RIBS
Buy a rack of beef ribs from your butcher, asking him to slice them into individual ribs. I normally allow 3 per person.
For the sauce
1 onion, diced
2 cloves garlic, crushed
2 chillis, deseeded and diced
5 sprigs of thyme
2 bay leaves
1 tbsp fennel seeds
1 pinch cumin
1 tsp paprika
1 tsp Worcester sauce
1 ½ tsp Dijon mustard
150g brown sugar
150ml apple juice
200ml tomato ketchup
100ml HP Sauce
1 tsp sea salt
1 clove
The zest of 1 orange
Method
Place the ribs in a large pot of salted water and bring to the boil.
Once boiled, simmer for 60-70 minutes, until cooked.
Remove from water and leave to the side.
Place all remaining ingredients into a large pot and cook on a simmer for up to 50 minutes or until the juice has evaporated.
Leave to cool and blend thoroughly.
Once cooled, coat the ribs in the marinade and cover in cling film.
Place in fridge overnight. Finish the ribs off on the barbecue.
Note: You can make marinade in advance and place it in a kilner jar or airtight container and keep refrigerated for use for up to 14 days.
CHIMICHURRI
25g flat leaf parsley, stalks removed
2 garlic cloves
1 chili, deseeded and chopped
1 tsp dried oregano
1 pinch sea salt
2 tbsp red wine vinegar (Forum is recommended)
130ml extra virgin olive oil
Black pepper to season
Method:
Place all ingredients, except the oil into the blender and pulse lightly, adding in the olive oil and mixing well.
Season with black pepper to taste.
Place in an airtight container, until ready to use.
Note: If stored in the fridge, this sauce will keep fresh for a couple of days.
