{"product_id":"big-bold-beefy-bbq-bones","title":"Big Bold Beefy BBQ Bones","description":"\u003cp\u003eBeef short ribs with a chipotle and red wine BBQ sauce - slow-grilled until the meat is falling-off-the-bone tender and the sauce is dark, sticky, and deeply savoury. Short ribs are becoming increasingly popular with UK butchers, and this recipe shows exactly why they deserve a place on your grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eBeef Ribs\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2kg beef short ribs (Jacob's ladder), cut into individual ribs\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon cayenne pepper\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eChipotle Red Wine BBQ Sauce\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e1 medium onion, finely diced\u003c\/li\u003e\n  \u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e240ml passata\u003c\/li\u003e\n  \u003cli\u003e120ml red wine\u003c\/li\u003e\n  \u003cli\u003e60ml cider vinegar\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons black treacle (or dark brown sugar)\u003c\/li\u003e\n  \u003cli\u003e2 chipotle chillies in adobo, finely chopped (from a tin)\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously over all the beef ribs. If time allows, season the night before and refrigerate uncovered.\u003c\/li\u003e\n  \u003cli\u003eMake the BBQ sauce: heat the olive oil in a saucepan over medium heat. Cook the onion and garlic until softened. Add the passata, red wine, cider vinegar, black treacle, chipotle chillies, Worcestershire sauce, and smoked paprika. Simmer for 20 minutes until thickened. Season with salt.\u003c\/li\u003e\n  \u003cli\u003eSet up your grill for indirect heat. Maintain a temperature of 130-140°C. If using charcoal, add a few chunks of smoking wood (oak or hickory) to the coals.\u003c\/li\u003e\n  \u003cli\u003ePlace the ribs bone-side down on the cool side of the grill. Close the lid and cook for 2.5-3 hours, maintaining the temperature. The meat should be very tender and pulling away from the bone.\u003c\/li\u003e\n  \u003cli\u003eBrush the ribs generously with the chipotle BBQ sauce. Move to direct heat for 2-3 minutes per side to caramelise the sauce.\u003c\/li\u003e\n  \u003cli\u003eThe beef ribs are done when the internal temperature reads at least 90°C (for short ribs, you want them well past 'done' - the connective tissue needs to break down completely).\u003c\/li\u003e\n  \u003cli\u003eRest for 10 minutes, then serve with extra BBQ sauce on the side.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894625664,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/big-bold-beefy-bbq-bones-5125181.jpg?v=1775134226","url":"https:\/\/kitcheninthegarden.co.uk\/products\/big-bold-beefy-bbq-bones","provider":"Kitchen In The Garden","version":"1.0","type":"link"}