I love my chilli, and I love my Beef Ribs, so no surprise then that I like to bring some serious heat and some Asian fusion to my Beef Ribs. This idea came from a dry northern Indian meat curry that was a favourite with hunting parties for its flavour and its ability to keep reasonably well without refrigeration (see: Jungli Maas).
I’ve been growing my own chillies and we have a bit of a chilli glut at the moment, so the first thing to do is make one of my kitchen staples, Salt Cured Chilli Oil.
For the Beef ribs, I make a Dalmatian Rub (Salt and Pepper) I grind a couple of dried ancho chillies to a powder and add that to the Dalmatian Rub, this will give a nice chilli kick to the ribs.
The ribs go onto the BBQ Smoker, in this case a GMG Daniel Boone running at 110 degrees Celsius (230 degrees Fahrenheit) It will take roughly 7 hours for them to become as soft as butter!
You could serve the ribs just like that, they are spectacular, and the bit of chilli heat is great on the smoky soft pillows of meat, I make a Quick throw together Asian style chilli sauce with some chopped fresh chilli, a chopped spring onion, a half a cup of fish sauce and half a cup of brown sugar just quickly blended together.
That makes a great change from the normal BBQ Sauce but this time I have other Plans!
I shred the meat from the bones and add a good helping of the chilli oil we made earlier, then store that in the fridge till I want it, it’s good for up to a week of if it is tightly sealed (invest in a vacuum sealer, and freeze packets for those late night hunger pangs). This is a great technique for leftovers, but I love it so much, I make it deliberately.
I love to fry off big portions in a pan, you want to cook it down till it is quite dry, use a couple of forks to shred the meat finely as you go.
Then I use the pan to toast some chunks of sour-dough and make a simple toasted sandwich.
I would also serve this as a dry curry for an Indian feast, wrapped in a lettuce leaf, as a taco or I just shove big forkfuls strait in my mouth!
Of course you need to wash all that down with a nice cold beer!