Beef Back Ribs
For the ultimate feast, our sticky ribs
- 28 day fully matured grass-fed beef for rich flavour
- Easy to slow roast for sweet, meaty flavour
- Hand cut in our Inverurie butchery
Price per kg:
A cut growing in popularity and with no wonder as it is so simple to roast in your own kitchen. The bones and fat offer superbly deep flavour.
Our buyers train for many years to learn how to select the best with a good fat covering and general shape.
3 x Beef Back Ribs (whole), 3tsp salt, Pepper, 2 Garlic cloves (crushed), 3 tbsp. lemon juice, 3 tbsp. olive oil, ½ tsp chilli powder
(Glaze): 2 tbsp. Tomato ketchup, 1 tbsp. Worcestershire sauce, 2 tbsp. Molasses, honey or golden syrup, 1 tsp Tabasco
First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through. Rub the salt all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture all over the racks. Cover with foil and leave to marinade in the fridge.
Now prepare the BBQ glaze by combining all the ingredients. Set aside.
Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approx. 60-90 minutes. During the last 15-20 minutes brush the glaze onto the ribs. E.g. every 4-5 minutes. Once cooked, remove from grill and cover with foil. Leave in a warm place to rest for 10-15 minutes. Chef's tip: If the weather is bad you can cook in the oven at 180 /350 /gas4 for 60-75 minutes, and glaze as above.