Smoky Roasted Beef Short Ribs with Blackberry Barbecue Sauce and Fennel Coleslaw Recipe

4 hours



  • 1kg beef short rib, cut into short lengths by the butcher

Blackberry barbecue sauce

  • 225g of blackberries
  • 100g of cider vinegar
  • 100g of brown sugar
  • 200g of tomato ketchup
  • 1 dash of Worcestershire sauce
  • 1/2 tsp mustard powder
  • salt to taste
  • freshly ground black pepper to taste

Fennel coleslaw

  • 1 bulb of fennel, cored and very finely sliced
  • 1/4 white cabbage, very finely sliced
  • lemons for juice to taste
  • chopped dill to taste
  • 1 tsp Dijon mustard
  • 1 tbsp of white wine vinegar
  • salt to taste



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


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


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


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


Leave to smoke for around 1 hour


Preheat the oven to 190°C/Gas mark 3


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


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


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


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