Beef Dandy Ribs
These beef dandy ribs are brined and then marinated with a spice rub of kombu seaweed, chilli, smoked paprika and old bay seasoning, before being slow cooked and finished on the barbecue. Dandy ribs are the beef equivalent of baby back pork ribs, you may need to pre-order them from your butcher.
Ingredients
Metric
Imperial
10% Spice brine
- 1kg water
- 175g of salt
- 5g of garlic cloves, peeled and halved
- 2.5g of thyme
- 1g of star anise
- 7g of coriander seeds
- 1g of cloves
- 1g of allspice
- 2g of black peppercorns
Kombu seasoning
- 52g of kombu, (salted)
- 25g of Old Bay seasoning
- 8g of smoked paprika
- 6g of smoked chilli flakes
- 25g of Maldon salt
BBQ Rub
- 3g of black peppercorns
- 6g of coriander seeds
- 40g of smoked paprika
- 10g of garlic powder
- 10g of onion powder
- 3g of cayenne pepper
- 10g of light brown sugar
- 5g of fine salt
Beef ribs
- 10 beef ribs, (2 racks of 5)
Red wine sauce
- 300ml of beef stock
- 150ml of ruby port
- 120ml of red wine
- 50g of unsalted butter
- salt to taste
- lemon juice to taste
- Cabernet Sauvignon wine vinegar to taste
- sugar to taste
Equipment
- Blender
- Barbecue
Method
Make the brine 48 hours before using. Toast the spices individually in a pan and then crush lightly
- 2.5g of thyme
- 1g of star anise
- 7g of coriander seeds
- 1g of cloves
- 1g of allspice
- 2g of black peppercorns
In a large pan combine the water, garlic, salt and spices and bring to the boil. Remove from the heat and allow to cool. Leave to infuse for 24 hours, then strain and store in the fridge
- 1kg water
- 175g of salt
- 5g of garlic cloves, peeled and halved
For the kombu seasoning, turn your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into an oven and leave to dehydrate until completely dry. Once dry, let it cool and then place into a blender with the other ingredients and blitz until fine. Store in an airtight container
- 52g of kombu, (salted)
- 25g of Old Bay seasoning
- 8g of smoked paprika
- 6g of smoked chilli flakes
- 25g of Maldon salt
To make the BBQ rub, blend the coriander seeds and black peppercorns together to a fine consistency. Mix with all the remaining ingredients and store in an airtight container
- 3g of black peppercorns
- 6g of coriander seeds
- 40g of smoked paprika
- 10g of garlic powder
- 10g of onion powder
- 3g of cayenne pepper
- 10g of light brown sugar
- 5g of fine salt
Place the beef ribs into the chilled brine for 4 hours. After 4 hours, set the oven to 98°C, remove the ribs from the brine and rinse in the sink under cold running water for 20 minutes. (The brine can be stored in the fridge and re-used)
- 10 beef ribs, (2 racks of 5)
Take the ribs out of the sink and dry them off. Very lightly season the ribs all over with the BBQ rub, and place into deep metal trays. Place 500g of water into each tray and then cover with cling film and then tin foil. Place the ribs into the preheated oven and cook for 8 hours (or overnight)
As the beef is cooking, you can make the sauce. Place the wine and port into a pan and reduce until a glaze. Add the stock to the reduced alcohol and whisk in the butter. Taste and season the sauce with salt, lemon juice, vinegar and sugar to taste
- 300ml of beef stock
- 150ml of ruby port
- 120ml of red wine
- 50g of unsalted butter
- salt to taste
- lemon juice to taste
- Cabernet Sauvignon wine vinegar to taste
- sugar to taste
After 8 hours, remove the ribs from the oven and chill down in the trays– do not try to take out as they will fall apart. When completely chilled, remove the racks and portion
When ready to serve, grill the ribs either on a BBQ or skillet pan to get a charred smoky flavour and heat all the way through. To serve, pile ribs on top of each other, pour warmed-up sauce generously over and dust with kombu seasoning
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