Jacob's Ladder with BBQ Sauce

by Eddie McDonald

This is the business!

Ingredients

1 cup tomato ketchup
½ cup brown sugar
3 tbsp English mustard
2 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
½ tsp cracked black pepper
100ml reduced good beef stock
1 large onion, finely diced
3 sweet, ripe peppers, finely diced – red, orange or yellow (not green)
2 garlic cloves, crushed
2 tsp smoked paprika
1 tbsp sunflower oil
Smoked sea salt, to taste
1 Slow Cooked Jacob’s Ladder- choose
small (700g) - serves 2
or large (2.16kg) - serves 4

Jacob's Ladder with BBQ Sauce

Instructions

1. The homemade BBQ sauce can be made in advance and stored in a covered container in the fridge for up to 3 days. It can be warmed through just before serving the Jacob’s Ladder, and you should have plenty left as a delicious condiment for any other meats on your BBQ.

2. In a saucepan, combine all the ingredients down to and including stock. Let it slowly come to the boil then turn down the heat. Gently simmer, uncovered, for about 25 minutes, stirring occasionally.

3. In the meantime, sauté the onion, peppers, garlic and smoked paprika in a little oil for 5-10 minutes, until the vegetables have softened but not browned.

4. Add the sautéed peppers, onion and garlic to the sauce and continue to simmer for a further 5 minutes. Season to taste with a pinch of smoked sea salt.

5. Heat the Slow Cooked Jacob’s Ladder in the oven (from frozen or defrosted) as per instructions, up to the last 10 minutes of the cooking time.

6. Carefully pour away any cooking liquor, and place the whole tray on the BBQ, closing the lid to impart some of the smoky flavour from the coals into the meat. Allow to BBQ for 10 minutes, until the meat is hot and crispy at the edges.

7. Just before serving, cut between the bones to portion the Jacob’s Ladder into individual bone-in sections, and paint with or serve alongside the warmed BBQ sauce.

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