ribs

The Plough Inn’s Beef Ribs with Tomato Bourbon Glaze

The Plough Inn recently launched their spring/summer menu featuring mouth-watering new offers and classic pub favourites. To celebrate, we chatted to the Plough Inn’s Executive Chef Ben Wrigley and managed to twist his arm to give us his top-secret recipe for their crowd-favourite and house specialty: Beef Ribs with Tomato Bourbon Glaze.

Good quality meat is important, so make sure you source the best from your local butcher before slapping on this rub to create the best tasting ribs you’ll ever make!

 

Quantity

Enough for 2kg beef short ribs 

 

Ingredients 

Beef Rub 

500g brown sugar

½ cup sea salt

½ cup dried mustard powder

¼ cup freshly ground black pepper

2 tablespoons onion powder

2 tablespoons chilli powder

1 ½ tablespoons smoked paprika

3 ½ tablespoons granulated garlic

1 teaspoon Cayenne pepper

1 teaspoon ground coriander

½ teaspoon ground cumin

 

Tomato Bourbon Glaze 

3 x 400g tinned whole peeled tomato

150g brown sugar

⅓ cup smokey BBQ sauce

⅓ cup Kentucky bourbon

1 ½ tablespoons apple cider vinegar

1 ½ tablespoons Worcestershire sauce

¾ cup tomato sauce

¼ cup dark soy sauce

 

Method

For smoked beef short ribs

Place all beef rub ingredients in a large bowl and mix together.

Place 2kg beef short ribs in the bowl and generously rub the seasoning over the meat. Massage it in to ensure they get a good coating! For best results, allow the ribs to marinate in the rub for a few hours in the fridge before firing up the BBQ.

When it’s time to cook, place the ribs on the BBQ at 160 degrees with the lid on for 1 hour. Bring the temperature down to 80 degrees and cook for 5-7 hours or until tender, basting with the Tomato Bourbon Glaze.

 

For tomato bourbon glaze

Combine brown sugar, Worcestershire sauce, dark soy sauce, apple cider vinegar and Bourbon in a large, heavy-based pot over medium heat. If you’re feeling inspired, light the pan to burn off the alcohol, then reduce liquid by 1/3.

Add BBQ and tomato sauce and bring to the boil.

Add the tinned tomatoes, bring back to the boil and reduce to simmer. Stir regularly to keep the mixture from sticking to the bottom. Remove from heat when the glaze reduces to ⅓.

Blend the mixture until smooth.

 

Hot tip: Grill some corn in their husks on the BBQ for the perfect side-dish

Take me to The Plough Inn



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