Juicy Beef Ribs with Homemade BBQ Sauce and Coleslaw

Ingredients:
  • About 5 kg of meaty beef ribs
  • 3 teaspoons ground black pepper
  • 1 teaspoon ground allspice
  • About 4 tablespoons salt
  • 1 full teaspoon sugar
  • 4 teaspoons minced dried garlic
  • 2 teaspoons ground coriander
  • 2 full teaspoons ground bay leaves (or a few whole bay leaves)
  • 2 to 3 tablespoons sunflower oil
  • Approx. 1.5 l of sauce (see below)
    • For the BBQ sauce:
  • About 250ml dark beer
  • About 300ml of the base sauce in which the meat was cooked (or beef broth)
  • About 200ml good quality ketchup
  • About 3 tablespoons English mustard
  • 4 tablespoons Worcestershire sauce
  • 2-3 tablespoons honey
  • About 2 tablespoons wine vinegar
    • For the salad:
  • ½ large head of white cabbage
  • About 2 tablespoons sugar
  • About 3 tablespoons fermented vinegar (or to taste)
  • 2 to 3 tablespoons sunflower oil
  • Salt, white pepper
    Preparation:
  1. Cut the ribs into smaller pieces so that there is a bone on each one. Make the seasoning mixture from all the dry ingredients and season the meat on all sides so nothing remains uncovered. Marinate in the fridge ideally overnight, but you can also marinate for five days.
  2. Brush the meat with oil, sear quickly on all sides on a hot grill or pan, move it to a heat-resistant pot or baking pan and cover it with warmed sauce (or just beef broth, but sauce is a better option!). Cover the pot. Preheat the oven to 160°C and roast the meat for 2-3 hours or until it is tender and almost done. Let the meat cool in the sauce, it will be much juicier!
    Things you should know:
  • You can prepare the sauce simply: Peel 500 g of onion, finely chop it and fry in hot fat (100 g of lard or rapeseed oil) at a medium temperature until golden, then add about 4 spoons of plain flour to the pot (omit this for gluten-free) and fry until the onion turns light brown. Add about 2 liters of cold beef or poultry stock, mix well. Bring the sauce to the boil, add a little salt and pepper, cook for about 20 minutes, mix the sauce and pass through a coarse sieve.
    For the BBQ sauce:
  1. Mix all the ingredients for the BBQ sauce in a saucepan and boil down to about 1/3 of the original volume.
    For the salad:
  1. Cut the cabbage ideally in a V-slicer, in a food processor or by hand into very thin strips (otherwise it won't be crispy) and put it in a bowl. Season well with salt, pepper and sprinkle with sugar. Crush the cabbage well with your hands to soften it and release the juice. Add vinegar and let the salad rest for 10 minutes. Finally, add the oil, mix and season as required.
    For serving:
  1. Preheat the grill to approximately 250°C and line with bacon. Brush the ribs with the prepared BBQ sauce on one side and start grilling. Once they are nicely colored, turn them and brush again. It will take about 5 minutes in total. Put the ribs on a large board, add a bowl with the remaining BBQ sauce, cabbage salad and bread to taste. Of course this will take a little more time, but I believe that when you sit down at the table and taste it now, you will say to yourself: “The work was really worth it!”