Short, juicy ribs of premium grass-fed beef - fantastic slow roasted or on the barbecue.

Cooking Instructions:
 
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.

Cooking guidelines from defrosted: 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 180º / 350º / gas 4 for 60-75 minutes, and glaze as above.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.