It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
Texan Beef Ribs with Bourbon Sauce
3 1⁄2–4 kg meaty beef ribs
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
- 3 tablespoons smoky paprika
- 2 tablespoons sea salt
- 1⁄4 cup cumin seeds
- 1 tablespoon black peppercorns
- 2 tablespoons fennel seeds
- 2 teaspoons dried chilli flakes
- 1⁄3 cup dark brown sugar
- 3 tablespoons olive oil
- BOURBON SAUCE
- 1 1⁄2 cups peeled and finely chopped shallots
- 2 tablespoons finely chopped garlic
- 1 tablespoon olive oil
- 2 cups bourbon
- 1 cup passata (tomato puree)
- 2⁄3 cup maple syrup
- 1 tablespoon balsamic vinegar
- juice and zest of 1 orange (optional)
Preheat the oven to 150˚C.
To make the paste: Grind the spices and sugar together in a blender or a mortar and pestle. Mix the blended spices in a bowl with the oil.
Rub the paste all over the beef ribs, being more generous on the top. Place a small sheet of foil just over the top surface of the meat to protect the crust from burning.
Bake the beef in the oven on a tray lined with foil, for about 4 hours. The size and age of the beef will affect the cooking time. It’s ready when the meat comes off the bone easily.
To make the bourbon sauce: Fry the shallots and garlic in the oil for a few minutes, until they are translucent. Add the bourbon and reduce the volume of liquid by a third. Flame it up if you’re feeling daring! Add the remaining ingredients and let the sauce simmer for a further 10 minutes.
Serve the sauce warm with the ribs.