Smoky BBQ pull apart beef ribs serve with salads

Smoky BBQ beef ribs with salads


750g beef ribs
1 packet of salad mix
6 medium tomatoes, cut into quarter
3 medium carrots, cut into bite size
1 medium red capsicum cut into bite size
1 Spanish onion, thinly sliced
1 L of beef stock or more to cover
Oil for searing
Salt and pepper

Smoky BBQ Marinade

2 garlic, finely chopped
1 Tbs smoked paprika
7 Tbs brown sugar
¼ c maple syrup
1Tbs white wine vinegar
2 Tbs ketchup
2 Tbs water
5 Tbs apple cider vinegar
½ Tbs black ground pepper
1 Tbs Worchester sauce
1 Tbs lemon juice


Combine all the BBQ Marinade in a jar and shake well. Then marinade the beef ribs for 4 hours or overnight. Heat cast iron pot with oil over medium heat. Add the marinade beef ribs to sear both side about 10 minutes each side and set aside; keep warm.

Then add carrots, capsicum and onion, stir until fragrant. Then put the ribs back and pour the stock enough to cover the ribs. Bring to boil and cover for about 30 minutes. Next place the cast iron pot into preheated oven 180 degree C. Let it slowly cook until the meat fall off the bones about 2 to 2 ½ hours or a bit more but don’t burn them. Half way through cooking in oven, check that there are enough stock and give a quick couple of stirs. By then the vegetables would have caramelise.

When done remove the ribs bone and pull apart the meats. Set the meat aside, keep warm. Then ladle the vegetables and marinade sauce to a food processor and blend until it becomes smooth paste. Then add back into the cast iron pot with the meat to warm up. Mix well and taste for seasoning. Serve it with salad.