BBQ Beef Ribs with Monkey Gland Sauce

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sharon lurie meat

This sauce will really have you covered for almost anything on Pesach. You can cook your ribs, roast and brisket in it or simply spoon it over, steak, schnitzels, burgers, chops and wors (South African sausage). It's great with everything - Ok maybe not ice cream!! For the same amount of work I would double up on this recipe, it will be worth it!!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

Ingredients

  • 2 short rib roasts cut into individual ribs

Sauce

  • 2 cup finely chopped onions
  • 1 teaspoon crushed garlic
  • 1 tablespoon fresh ginger, grated
  • 1 cup finely chopped tomatoes
  • 1 cup Granny Smith apples, peeled and grated
  • 1 cup tomato sauce
  • 1 cup chutney* click for recipe
  • 1/2 cup red wine
  • 1 cup sugar
  • 1/4 cup no fish Worcheshire or 1 beef bouillion cube

Preparation

Fry the ribs, meat side down first then on the remaining sides until evenly tanned!

Make up the sauce:

In a medium to large saucepan, fry the onions and ginger in oil until golden brown. You really want that lovely caramelized look to the onions.

Add the garlic, tomatoes and grated apple. Continue to fry until soft.

Add the rest of the ingredients, mix well and allow to simmer for 30 - 45 minutes with the lid lying loosely on top of the pot. You need to keep an eye on it, especially towards the end of the cooking process, as it can catch on the bottom of the pan and burn.

Either blend in a food processor or with hand blender until smooth.

Allow to cool and refrigerate in a glass jar or plastic bottle.

Pour sauceover ribs. You may not need all the sauce but ensure the ribs are well coated.

Place into roasting dish, cover and roast (meaty side up, facing you) for 1 hour on 350 Deg F then reduce heat to 300 and continue to roast covered for 2 hours. Remove cover and check that they are nicely glazed, if too dry add a little more sauce and continue to cook. If the liquid is too loose and needs to thicken up to form a nice glaze, remove the tin foil and continue to cook until the sauce reduces and thickens up.  I have also roasted them in a clear cooking bag with great success, because they stay lovely and moist and brown well. If they look like they're getting to dark then all you need to do is cover the bag in the roasting dish with tin foil.