By Matthew Ashton, Group Executive Head Chef, Hand Picked Hotels


My name is Matt Ashton and I have worked as a chef for 3 and half years at Woodlands Park Hotel and more recently as Executive Head Chef at Hand Picked Hotels for the past 4 years. One of my favourite late summer activities is inviting all my close friends and family over for a BBQ to relax and entertain.  However cooking on a BBQ can be more stressful than intended as you are stuck hovering over a BBQ making sure those burgers and sausages do not burn, or worrying if the chicken is cooked enough. So I have devised some delicious recipes for you to enjoy, not only for the taste but also that they are easy to prepare and cook that will also allow you time to spend relaxing with your guests.  


 

(some butchers may call them short ribs or Jacobs ladder)

Prep time:
Cook time: 5 hours
Serves: 4

 

I recommend following the dry rub but you can experiment with other ingredients to make this recipe your own.

Ingredients

  • 2kg of beef  ribs (ask for the big ones) 
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground garlic
  • 2 tsp dried thyme
  • ½ tsp ground ginger
  • 2 tsp oregano
  • 1 Oxo cube
  • 1 tsp mustard powder
  • 1.5 tsp hot smoked paprika
  • ½ ltr sweet chilli sauce

Method

  • 1. Pre heat a fan oven 120C
  • 2. In a plastic bag with no holes put all of the dry ingredients and ribs and give it a good mix up - this will make sure every part of the rib will be covered
  • 3. Put the coated ribs in a large high sided baking tray
  • 4. Put the ribs in the oven and check on them every hour and turn them over occasionally
  • 5. After about 4 ½ hours check on the ribs and give them a poke they should look shrunken and a bit squashy
  • 6. With a pastry brush paint the ribs with the chilli sauce, even the bones
  • 7. Now they are ready to go on the BBQ for 10-15 minutes turning occasionally and brushing with the sweet chilli sauce
  • 8. Once they are a bit darkened but not black set them on the side to rest for 20mins before serving
  • 9. Perfect to serve with flatbreads and coleslaw