Texan Beef Ribs with Bourbon Sauce

Serves 4–6

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.

Ingredients

• PASTE
• 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)



Cooking Instructions

1. 1

   Preheat the oven to 150˚C.

1. 2

   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.

1. 3

   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.

1. 4

   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.

1. 5

   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.

1. 6

   Serve the sauce warm with the ribs.