Sticky Beef ribs from the Dutch Oven
Ingredients
For 4 people
Black Angus Flat rib weight between 1.5 and 2 kg
500 ml round broth
350 ml red wine (Merlot)
15 ml sunflower oil
15 ml dark soy sauce
3 grams Chinese 5- herbal powder
4 to 5 sprigs of fresh thyme
4 bay leaves
3 garlic cloves, peeled roughly chopped
1/2 red pepper cut without seeds
1/2 onion roughly chopped
5 to 6 black peppercorns
Add sea salt to taste
15 ml honing
15 grams dark brown cane sugar (muscovado)
60 ml tomato ketchup
5 grams chili powder
5 grams Dijon mustard
Preparation
1: Preheat the oven or BBQ to 150-160°
2: Lubricate the ribs with some oil and grill them over high heat all around brown. This can be done in the direct way on the BBQ. The BBQ must then be classified indirectly.
3: Place the ribs in a Dutch Oven with lid and add, the broth, wine, onions, garlic, thyme, 5 spice powder, mustard, the peppercorns and the soy sauce.
4: Cover with a lid and cook in the oven or on the BBQ for about 2 to 3 hours
5: Remove the ribs from the heat and pour the liquid into a bowl. Put the ribs away covered.
6: Put the dish in the refrigerator so that the fat floats to the surface (that is easier to remove the fat)
7: Remove the above-driven fat from the bowl
8: Take a pan and add the moisture and reduce to half
9: Then add the tomato ketchup, the honey and the cane sugar
10: Keep stirring until the mixture becomes viscous and sticks to the spoon
11: Preheat the oven or BBQ to 180°
12: Lubricate all ribs and put it in a Dutch Oven for about 20 minutes
Serve with butter-baked potatoes