Barbequed beef ribs

"This probably leans more towards American barbeque cooking than British but I liked the cut so much that I thought I should give it a little American twist but with British ingredients. This is great served with a simple salad." Mark Hix

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4 - 6

Ingredients

12-16 Freedom Food labelled short beef ribs
a tablespoon or so of vegetable oil for brushing

For the sauce

a couple good knobs of butter
4 large shallots, peeled and finely chopped
4 cloves of garlic, peeled and crushed
200ml cider
200ml beef stock
60-80g tomato ketchup
60-80g HP sauce or oxford sauce
½ tbsp Tewksbury mustard
1tbs clear honey
1 small chilli, finely chopped
4tbsp tomato puree
40ml Hendersons relish or Worcestershire sauce
Salt and freshly ground black pepper

Preheat the oven to 150°C/fan 130°C, gas mark 2.

Method

Heat the vegetable oil in a heavy based frying pan and fry the ribs or 2-3 minutes on each side giving them a nice colour, then transfer to an ovenproof dish. Mix all of the other ingredients together, mix with the ribs and cook for an hour or until tender and the meat is just falling away from the bone.

Tips:
You can finish these off on the BBQ – just cook as above and place on a hot barbecue until lightly charred