Sticky BBQ Beef Ribs
Sticky, beefy, pick them up with your fingers – what more could you want! Considering how much I enjoy them now, strangely I hadn’t ventured into cooking beef ribs until Derek and I began The Conscious Farmer – I wasn’t quite sure what to do with them and just hadn’t given it a go. Now I actually find them quite simple to cook when cooked on the small rotisserie cooker that we have. It’s great because it takes the cooking outside for summer, which you may also be able to do if you have a rotisserie on your BBQ. If you don’t, you can slow cook them for a while in the oven and then finish them off on the BBQ grill to get that lovely stickiness to the sauce.
Ribs are something that we can possibly add some extra of to your hamper, so if you would like extra ribs, please let us know in the comments box when you order your hamper and we’ll see what we can do!
Ingredients
Sauce
½ cup tomato sauce
¼ cup honey
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
Ribs
1 pack Conscious Farmer beef ribs (around 1kg)
Olive oil
Sea salt and ground black pepper
Method
Mix all of the sauce ingredients together in a small bowl.
On the Rotisserie
Take the ribs, coat with olive oil and rub with sea salt and cracked black pepper. Place on the spike of the rotisserie. We have a separate small gas operated rotisserie, but you may have it as an attachment on your standard hooded gas BBQ.
Cook slowly on around 140oC for 50mins. Brush with the sauce and continue cooking for 15-20 minutes, basting with the sauce several times. Cook until the sauce becomes sticky. Remove from the spike and serve with crispy baked potatoes and salad.
On the BBQ grill
If you don’t have a rotisserie try coating in oil, salt and pepper, slow cook in the oven (covered) for a couple of hours, coat in the sauce and then cook briefly on a really well-oiled grill on the BBQ. Turn during cooking to ensure all sides are cooked well. Or alternatively try these oven cooked ribs, but serve with a summer salad for this time of year.
I also see online that some just cook them directly on the grill having not been in the oven. I haven’t done this, I’m not sure how tender they would be, but if you give it a go, please let me know.
And when you’ve cut everything off them that you can, pick them up with your fingers!
Enjoy, Kirrily.
