Beef ribs with barbecue sauce, baked potato and chive soured cream Archive
Try James' gently spicy, sticky ribs for the authentic taste of the deep-south. You could finish the ribs off on a barbecue instead of the oven if you prefer.
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Cooking tools:
- Saucepan
- Oven
- Baking sheet
- Saute pan
- Blender
- Roasting pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Stove
- Measuring cup
- Tongs
- Pastry brush
- Kitchen towel
Ingredients
- 4 Jacob’s ladder beef ribs
- 1 onion, chopped
- 1 head of garlic, cut in half horizontally
- 1 tsp fennel seeds
- 2 star anise
- 4 baking potatoes
- a little oil
- sea salt
- freshly ground black pepper
- 200ml/7fl oz double cream
- 1 lemon, juice only
- 3 tbsp chives, finely sliced
- 25g/1oz butter, plus extra to serve
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 2 red chillies, finely sliced
- 1 tsp fennel seeds, crushed
- 150g/5½oz light muscovado sugar
- 300g/10½oz tomato ketchup
- 150g/5½oz chipotle chilli ketchup
- 150ml/5fl oz dark soy sauce
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