Cross-Cut Ribs

I first came across this cut in a market in Baltimore, where street vendors were barbecueing cross-cut ribs seasoned with Cajun spices. I eventually persuaded our butcher Peter Allen, who is a dab hand at unusual cuts, to fathom it out for us.

It’s basically a cut taken horizontally through a rack of short ribs or Jacob’s ladder. Like short ribs, it makes a really interesting serving option for a relatively underused cut of beef that would normally go to mince or be used to make stock.

At the restaurant we brown these ribs, then slow-cook them in a barbecue sauce in the oven until tender (see recipe).