Kentucky-Style Short Ribs with Roasted Garlic Barbecue Sauce and Cheesy Buttermilk Biscuits
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Kentucky-Style Short Ribs with Roasted Garlic Barbecue Sauce and Cheesy Buttermilk Biscuits

These melt in your mouth ribs and biscuits by Fast Ed are a definite crowd pleaser.

Ingredients

2kg Beef short ribs

1 1/4 cups Dark brown sugar 

1 tablespoon salt

2 tablespoons Smoked paprika

2 tablespoons Ground cumin

1 tablespoon Garlic powder

1 1/2 teaspoons chilli powder

1 teaspoon Ground allspice

1 teaspoon Ground cinnamon 

2 tablespoon Extra virgin olive oil

2 cups Dry red wine

2 heads of Garlic

1 Brown onion, diced

1L Tomato passata 

1 cup Molasses

1/2 cup Malt vinegar

2 teaspoon Mustard powder

2 teaspoon Celery salt

300ml Buttermilk

500g Self-raising flour

1 teaspoon Bi-carb soda

1 cup Parmesan, finely grated

1 teaspoon Dried Italian herbs

Sauteed greens, to serve

Method

1. Preheat oven to 200C. Combine 1/4 cup sugar with salt, half the paprika and cumin, garlic powder, allspice, cinnamon and 1/2 teaspoon chilli, then mix well. Rub onto the beef and set aside for 1 hour to marinate.

2. Drizzle the ribs with olive oil then arrange in an oven dish. Bake for 20 minutes, then reduce heat to 150C and bake for 1 1/2 hours. Pour in red wine, cover with foil, then bake for 2 hours, until the meat is fall-apart tender. Set aside.

3. Place the garlic in a small baking dish. Increase the heat to 180C then bake for 1 hour. Squeeze out three-quarters of the roasted garlic puree  into a blender and add the buttermilk. Puree until smooth, then set aside. 

4. Squeeze the remaining garlic into a meduim saucepan with the onion, passata, molasses, vinegar, mustard powder, remaining spices, remaining sugar and celery salt. Simmer for one hour, until thickened, then transfer to a blender and puree until smooth.

5. Mix the flour, bi-carb soda, parmesan and dried herbs in a bowl, mix in the buttermilk gently to form a dough, then cut into discs with a 6cm cutter. Arrange on lined biscuit trays then bake for 20-22 minutes, until golden. Serve the ribs with cheesy biscuits, greens and barbecue sauce.

 

Serves 4

 

Recipe by Fast Ed, he is a celebrity chef, philanthropist, footy player, father and husband, and most importantly, a KitchenAid lover.

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