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SKINNYMIXER’S SMOKEY BBQ BEEF RIBS

BBQ RIBS


Author: skinnymixer's
Type: Main
Cuisine: American
Serves: 8-10
INGREDIENTS
Dry Rub Ingredients

20 g coconut sugar or brown sugar
15 g smoked paprika
15 g mild paprika
15 g cumin powder
10 g salt
½ tbsp mustard powder
½ tbsp onion powder
½ tbsp garlic powder
¼ tsp pepper
¼ tsp cayenne pepper
2 pinches of pimento or all spice
2.5 - 3kg beef short ribs or rindless pork belly cut into large chunks

Smokey BBQ Sauce Ingredients:

90 g water
30 g coconut sugar or brown sugar
30 g butter
120 g tomato sauce
10 g tamari or coconut aminos or worcestershire sauce
10 g apple cider vinegar
10 g lemon juice
1 tsp cacao powder or instant coffee
1 tsp smoked paprika

DIRECTIONS

** Please note, this recipe requires overnight marinating**
Add all of the rub ingredients to the mixer bowl, blend for 10 sec/speed 9/MC on or combine in a bowl if you don't have a thermal cooker.
Put rub mixture and meat into a large container, coat meat with mixture thoroughly.
Refrigerate overnight, or a minimum of 2 hours.
Preheat oven to 150 degrees, fanforced.
Arrange meat on a deep roasting tray, cover with two layers of baking paper and then a final layer of alfoil.
Bake in the oven for 2.5-3 hours depending on thickness of meat. You want it to be tender and falling apart.
With 10 minutes remaining, prepare Smokey BBQ Sauce by putting all ingredients into the mixer bowl and cooking for 5 min/steaming temperature/speed 3/MC on. Bring to a gentle boil on the stove top if you don't have a thermal cooker.
Carefully drain off fat from the roasting tray and pour over bbq sauce. Turn oven up to 200 degrees, fan forced, and bake for 15 min or until sauce is just bubbling but not over reduced.
Serve immediately.

NOTES
I used deboned short ribs. You can also use brisket etc... just adjust your cooking times appropriately, i.e. if your ribs arent very meaty or are small, check them at the 2 hour mark.

This recipe can easily be double or tripled depending on your ovens capacity.

Bellini Users
Use blunt blade for this recipe
At step 8 use ST temp if using an Intelli, use 120 degrees if using a Supercook.

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