Beer Braised Ribs with Radish & Broad Bean Salad
9th November 2016

Beer Braised Ribs with Radish & Broad Bean Salad

By Guest Photography by Kate & Dani
 

These delicious and saucy ribs will make your mouth water, we combined beautifully soft broiled beef ribs with a fresh palate cleansing broad bean and radish salad that evokes feelings of summer and time with family or friends around the table with plates of lovingly prepared food. When you think of ribs, more bone then meat pops into mind. But these beef ribs are jam packed with tender meat which is lightly spiced with a combination of spices, earthy stout beer notes and smokey BBQ tones. As this rib recipe is broiled not grilled it is easier and quicker to prepare, while still maintaining the smoky char that you get from grilling. The recipe is best enjoyed outside with a few beers, and this finger licking goodness will surely impress. 

Ingredients

Serves 4
  • Ribs
  • 1/4 cup paprika
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp powdered chilli
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp mustard
  • 1 1/2 tsp cumin
  • 1 1/2 tsp cinnamon
  • 2 racks of ribs
  • 1/4 cup of vinegar
  • 660ml of Beer
  • Salad
  • 500g shelled broad beans
  • 350g small radishes
  • Half a red onion, very thinly sliced
  • 2 Tbsp fresh coriander, chopped
  • 30g preserved lemon, finely chopped
  • 2 Tbsp flat-leaf parsley, chopped
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • 5g Chilli Flakes
  • 1 Tbsp Soy Sauce
  • 3 Tbsp Olive Oil
  • Juice of Lemon

    Method

    • --
    • 1. Season your ribs with the spice rub, for maximum flavour leave overnight in the fridge to infuse the flavour. Preheat oven to 170 degrees, place ribs, meat side down, into a baking dish.
    • 2. Pour over beer and vinegar. Cover the baking dish with tin foil and place in the oven. Cook or Broil for 3 and a ½ hours. When cooked drain of the drippings.
    • 3. Create the side salad. Add the broad beans into a saucepan of boiling water and simmer for a minute and a half, drain, refresh in cold water, then remove the skins by gently squeezing with your fingertips.
    • 4. Cut each radish into six wedges and mix with the beans, sliced red onions or pickled onions, freshly pickled leafs of coriander and flat leaf parsley. Mix together gently. Prepare dressing by mixing chopped preserved lemon, lemon juice, soy sauce, oil and cumin. Mix the dressing in just before plating.
    • 5. Flip the ribs over with the meat side up. They are very tender so may fall apart. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
    • 6. Remove from oven and cut into individual ribs and serve them up with the completed salad.
       
       

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