Cross-Cut Ribs Baked in a Barbecue Sauce

Name: Cross-Cut Ribs Baked in a Barbecue Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 4 large shallots, peeled and finely chopped; 4 garlic cloves, peeled and crushed; 200 ml cider; 200 ml beef stock; 60-80 g tomato ketchup; 60-80 g HP sauce or Oxford sauce; 60-80 g HP sauce or Oxford sauce; ½ tbsp Tewkesbury mustard; 1 tbsp clear honey; 1 small chilli, finely chopped; 4 tbsp tomato purée; 40 ml Henderson’s relish or Worcestershire sauce; 40 ml Henderson’s relish or Worcestershire sauce; salt and freshly ground black pepper; salt and freshly ground black pepper; 12-16 cross-cut beef ribs; a couple of generous knobs of butter; 1-2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This recipe, using my favourite cross-cut ribs, leans more towards American barbecue cooking, although it is prepared with British ingredients. Serve the ribs with a simple, salad or perhaps the Blue Monday salad.

Deep-fried green tomatoes also make a great accompaniment, should you happen, to have some unripe tomatoes in the garden. Coat chunky green tomato slices, about 1cm thick, in, a cider-flavoured batter, deep-fry until golden and sprinkle w

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method