Smoky roasted beef short ribs with blackberry barbecue sauce and fennel coleslaw

These slow cooked beef short ribs are smoked on the barbecue first, then transferred to the oven to finish cooking. They're glazed with a barbecue sauce made with blackberries, which add a sweet-tart flavour and a seasonal spin to the finished dish. The fennel coleslaw adds some freshness and crunch to the plate. 

First published in 2022
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Ingredients

Metric

Imperial

Ribs

Blackberry barbecue sauce

Fennel coleslaw

Equipment

  • Barbecue with a lid
  • Wood chunks for smoking

Method

1

Light a barbecue for indirect cooking (that is, have all the coals on one side)

2

Sprinkle the meat side - rather than the skin side - of the ribs with salt and pepper. Pat it onto the meat

3

Once the flames from the BBQ have died down, add a chunk of wood or a generous handful of wood chips onto the coals. Place the ribs onto the grill on the opposite side to the coals and wood

4

Put the lid on the BBQ, and set the top and bottom vents to be ¾ closed

5

Leave to smoke for around 1 hour

6

Preheat the oven to 190°C/Gas mark 3

7

Once the ribs have smoked, remove them from the BBQ and fit snugly into a roasting tin, bone side down. Place in the oven and cook for 2 hours, or until tender

8

Combine all the ingredients for the barbecue sauce in a small pan with some salt and pepper. Simmer until the blackberries are softened, around 20 minutes. Use a hand blender to blitz the sauce until smooth, then pass through a sieve

9

To make the coleslaw, mix together the fennel and cabbage. Add the lemon juice, dill, mustard, white wine vinegar and a pinch of salt. Mix well, and adjust the seasoning to taste

10

Once the ribs have finished cooking, glaze them with the sieved blackberry barbecue sauce and serve with the fennel coleslaw 

First published in 2022
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