BBQ beef short ribs with green apple salsa & fries
BBQ beef short ribs with green apple salsa & fries is an American recipe that serves 4. Watching your figure? This dairy free recipe has 355 calories, 3g of protein, and 5g of fat per serving. For $2.42 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of barbecue sauce, cayenne pepper, granny smith apple, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 210 foodies and cooks. From preparation to the plate, this recipe takes roughly 6 hours. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Similar recipes are BBQ Beef Short Ribs, Smoky-Sweet BBQ Beef Short Ribs, and Beef Short Ribs in Chipotle and Green Chili Sauce.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 330 minutes
Ingredients:
5 tbsp barbecue sauce
1 beef stock cube
100ml bourbon
100g brown sugar
400g can chopped tomatoes
1 tsp cayenne pepper
4 tbsp chipotle paste
handful coriander, roughly chopped
4 handfuls frozen skinny fries, cooked following pack instructions, to serve
2 Granny Smiths, quartered, cored and diced (and immediately tossed in the lime juice)
juice 1 lime
100ml malt vinegar
1 tbsp olive oil
1 small onion, roughly chopped
2 spring onions, sliced
2 tsp sweet smoked paprika
5 tbsp tomato ketchup
Equipment:
food processor
casserole dish
oven
aluminum foil
Cooking instruction summary:
The day before, put the first 10ingredients in a food processor and whizzto a sauce. Put the ribs in a food bag (orbaking dish), pour over the sauce and ruball over. Marinate in the fridge overnight.Heat oven to 160C/140C fan/gas 3 andboil the kettle. Tip the ribs and marinadeinto a big casserole dish with a lid.Crumble over the stock, then pour overenough boiling water from the kettle tocome to the top of the ribs. Cover andcook for 4 hrs until tender.Tip all the liquid left into a big jug orbowl – leave for a while to separate, thenskim off and discard any fat that has risento the top. Lift the ribs into a roasting tin,then tip the cooking liquid back into thecasserole and boil down on the hob untilsaucy again. Tip this back over the ribsand toss to coat. The ribs can now becooled, then chilled for up to 48 hrsbefore finishing, or frozen.Heat oven to 180C/160C fan/gas 4and roast the ribs, uncovered, tossinghalfway, for 1 hr until sticky and glazedon the outside, and heated through.When the ribs are done, cover the dishwith foil to keep them warm while youcook the fries. Mix together the salsaingredients. Serve the ribs with friesand a big spoonful of the salsa.
Step by step:
1. The day before, put the first 10ingredients in a food processor and whizzto a sauce.
2. Put the ribs in a food bag (orbaking dish), pour over the sauce and ruball over. Marinate in the fridge overnight.
3. Heat oven to 160C/140C fan/gas 3 andboil the kettle. Tip the ribs and marinadeinto a big casserole dish with a lid.Crumble over the stock, then pour overenough boiling water from the kettle tocome to the top of the ribs. Cover andcook for 4 hrs until tender.Tip all the liquid left into a big jug orbowl – leave for a while to separate, thenskim off and discard any fat that has risento the top. Lift the ribs into a roasting tin,then tip the cooking liquid back into thecasserole and boil down on the hob untilsaucy again. Tip this back over the ribsand toss to coat. The ribs can now becooled, then chilled for up to 48 hrsbefore finishing, or frozen.
4. Heat oven to 180C/160C fan/gas 4and roast the ribs, uncovered, tossinghalfway, for 1 hr until sticky and glazedon the outside, and heated through.When the ribs are done, cover the dishwith foil to keep them warm while youcook the fries.
5. Mix together the salsaingredients.
6. Serve the ribs with friesand a big spoonful of the salsa.
Nutrition Information:
