BBQ Beef Short Ribs Recipe

Finger licking Beef Short Ribs on a bed of Blue Cheese Potato Salad topped with BBQ Corn Salsa.

Have you ever read anything that sounded more delicious?

Ingredients

2 ½ kg Riverina Angus Short Ribs

1 tsp ground cumin

1 tsp smoked paprika

1 tsp sea salt flakes

1 tsp mustard powder

1 tsp fennel seeds

1 tsp ground black pepper

Method

Preheat barbecue on low with lid closed (oven to 150C)

Combine all dry ingredients together. Place ribs in a shallow roasting pan and rub dry ingredients well over both sides of ribs.

Cover pan with foil and cook in barbeque with lid closed with indirect heat. Cook for 3 hours or until ribs are tender.

Note: Oven can be used instead of barbeque.

 

Smokey Sauce

Ingredients

½ cup tomato sauce

¼ cup brown sugar

2 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tbsp American mustard

1 tsp ground paprika

Method

Combine the tomato sauce, sugar, vinegar, worcestershire sauce, mustard and paprika in a saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.

Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.

 

Blue Cheese Potato Salad

Ingredients

1 kg baby chat potatoes

2 slices bacon, finely sliced and cooked until crispy

½ cup olive oil

3 tbsp white vinegar

½ bunch eschallots, sliced

100gm blue cheese, crumbled

Salt & pepper to taste

Method

Add potatoes to large pot of salted water and cook until tender but still firm. Drain, cool and dice, leaving skins on.

In a large bowl, whisk together the oil, vinegar and eschallots.

Add the potatoes, bacon and cheese and toss to coat. Season with salt & pepper to taste.

 

BBQ Corn Salsa

Ingredients

3 whole cobs of corn, husk still on

¼ cup red onions, fine dice

¼ cup red capsicum, diced

¼ cup coriander, chopped

120ml olive oil

¾ tsp salt

¼ tsp cumin

¼ tsp paprika

¼ tsp cayenne pepper

1 lime, juiced

 Method

Place corn on top of a burner on your (gas) stove or BBQ. Cook over medium heat. Turn the corn every 20 to 30 seconds, until the corn blackens then set aside in bowl covered in cling film for 20 minutes.

Remove husks and carefully slice off the corn kernels. (Do not wash with water as this will remove any barbeque flavour)

Combine all ingredients in a bowl and mix thoroughly.  Set aside until ready to serve.

 

To Serve

Spoon potato salad on plate, with short ribs resting on top. Spoon corn salsa over ribs.

BBQ Short Ribs w Blue Cheese Potato Salad & BBQ Corn Salsa

Riverina Angus