Mark Hixs Beef Ribs in Barbecue Sauce, Lay The Table
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Mark Hixs Beef Ribs in Barbecue Sauce

Mark Hixs Beef Ribs in Barbecue Sauce, Lay The Table


My foodie friend Simon got to meet super chef Mark Hix recently and came away with a signed Hix Oyster & Chophouse cookbook from the great man. OK, he spelled my first name wrong (Kieth) but I can forgive him for that because his recipes are so sublime. I cooked this for m wife and then gave Simon and his missus the leftovers. Because Im kind like that!


Mark uses cross-cut ribs in his recipe, which he has especially prepared for him by his butcher. Unfortunately, when I tried to explain this to my butcher he just looked bemused, so Ive used ordinary short-ribs, which have been sawed in half.


Serves 4


12 beef short ribs
1 tbsp vegetable oil


For the barbecue sauce


A couple of knobs of butter
4 shallots, peeled and finely chopped
4 garlic cloves, crushed
200ml cider
200ml beef stock
60g tomato ketchup
60g HP sauce
Half tsp mustard
1 tbsp clear honey
1 small chilli, finely chopped
4 tbsp tomato puree
40ml Worcestershire sauce
Salt and freshly ground black pepper


1. Remove any tough membrane from the ribs. Add the oil to a large frying pan and brown the ribs all over.


2. Mix all the ingredients for the barbecue sauce together in a bowl and add the ribs. Leave to marinate in the fridge for 2 hours or overnight.


3. Set a slow cooker to LOW. Add the ribs and sauce and cook for 4-5 hours, until the meat is very tender.


4. Transfer the ribs and sauce to a roasting tin. Preheat the oven to 180C/Gas 4. Finish the ribs in the oven for 20 mins until the sauce turns dark and sticky.


5. Serve with a buttered baked potato and sweetcorn on the cob.


 


Mark Hixs Beef Ribs in Barbecue Sauce, Lay The Table


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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