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Four-hour beef ribs, barbecue glaze and corn ribs
Fruit and vegetables
2 tbsp
onion
granules
2 tbsp
garlic
granules
2 tsp dried
thyme
2
garlic
bulbs, cut in half horizontally
2 red
chillies
1
orange
, juice only
1
onion
, chopped
1 tbsp chopped fresh
thyme
leaves
6
garlic
cloves, crushed
2 ears
sweetcorn
, cut through the centre into 4 "ribs" each
1 bunch
fresh coriander
, chopped
1 bunch flatleaf
parsley
, chopped
4
spring onions
, chopped
1
red onion
, thinly sliced
1 red
chilli
, finely chopped
Tins, packets and jars
200ml/7fl oz tomato
ketchup
100ml/3½fl oz
brown sauce
40ml/1½fl oz
Worcestershire sauce
1 tsp
English mustard
powder
4 fresh jalapeño chillies, chopped
2 tbsp pickled jalapeño chillies
10 green
olives
, chopped
Cooking ingredients
2 tbsp
fennel seeds
, ground
2 tbsp
salt
1 tbsp soft
brown sugar
2 tsp dried
oregano
2 tsp sweet
smoked paprika
2 tbsp
vegetable oil
2
star anise
1 litre/1¾ pint
beef stock
100ml/3½fl oz
soy sauce
100ml/3½fl oz cider
vinegar
2 tbsp
treacle
2 tbsp
vegetable oil
5–6 tbsp cider
vinegar
5 dried
chipotle
peppers
100ml/3½fl oz runny
honey
1 tsp
smoked paprika
salt and
black pepper
, to taste
vegetable oil
, for deep-frying
1 bunch fresh
oregano
, chopped
Meat, fish and poultry
4 beef ribs
Other
2 x 500ml bottles medium
cider
Back to recipe
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