BBQ RUB Beef Ribs with fresh herbed salsa verde
This recipe is an added bonus to roasting Beef Ribs. You end up with a great rich meat just falling apart topped with a fresh sauce that cuts through the richness.
Beef Rib an excellent piece of meat to use on the BBQ or smoker as it carries great fat and flavour that will be kind to those new to bbq and always give you fantastic results. The team loves using Sally Sweet and Spicy BBQ Rub from Harvey’s Kitchen on Beef Ribs as it gives a great sweetness and spice to blend with the Rib juices and fats.
Fire up the BBQ, see your butcher and give this one go. Low and Slow
2kg beef ribs
1/2 cup spice blend (Sally Sweet and Spicy BBQ Rub from Harvey’s Kitchen)
2 garlic cloves
3 tsp mustard
1/2 fresh lemon
20gr small capers
200ml olive oil
2 tbsp vinegar
- Cover beef ribs in the Sally BBQ dry rub and make sure that all sides are coated and rubbed.
- Allow to sit in the fridge for 2 hours. (I leave mine overnight)
- Heat oven to 160℃. This is a low and slow cooking method.
- Cover tray with baking paper and foil, place in oven.
- Cook slowly for 2-3 hours till the meat is coming away from the bone and tender.
- Set aside and allow to cool.
- Salsa Verde can really be made from any green herbs to suit you taste, smooth blend or rough chopped it is up to you.
- For a fine salsa verde use a blender to mix all ingredients.
- Season salsa verde and add squeeze of lemon to taste.
- Cut cooled beef rib off the bone and cut into chunks.
- In a hot pan add a knob of butter and a drizzle of olive oil.
- Pan fry the beef rib quickly to get a nice colour.
- Serve hot from the pan drizzled with salsa verde.