Texas BBQ Ribs slow cooked w/ smoky BBQ Glaze, Charred Broccoli slaw & green goddess dressing

Texas BBQ Ribs slow cooked w/ smoky BBQ Glaze, Charred Broccoli slaw & green goddess dressing

Ingredients

1 packet Harvey Beef Texas BBQ Beef Ribs

 

For the glaze

½ cup brown sugar

2 tbsp smoked paprika

½ cup of your favourite BBQ sauce

For the salad

½ head broccoli

1 cup Chinese cabbage, finely shredded

¼ cup spring onions, sliced

¼ cup canned black beans, drained & washed

½ avocado, finely sliced

½ cup baby spinach leaves

For the green goddess dressing

¼ cup parsley leaves

¼ cup spinach leaves

3 tablespoons chives, chopped

1 garlic clove, roughly chopped

1 anchovy fillets

1 tablespoon fresh lemon juice

2 tbsp olive oil

3 tbsp mayonnaise

 

Instructions

  1. Preheat oven to 140c. Remove the ribs from the packet reserving all the marinade, add to an oven proof dish with 1L of warm water or beef stock, or enough to come ¼ way up the ribs. Cover with a tight-fitting lid or tinfoil and bake for approximately 3 hrs or until tender. Alternately use the same method to cook in a slow cooker for 8 hrs on low, or pressure cook for 1hr. When ready rest for 10 mins and transfer to a baking tray.
  2. To make the glaze bring ingredients to a gently simmer in a small pot, stirring until sugar dissolves.
  3. For the Green Goddess Dressing blend all ingredients together until smooth.
  4. Cut the broccoli in quarters brush with oil & grill until charred. Mix with salad and green goddess dressing
  5. Pre heat oven to 200c, brush glaze all over the ribs & bake for 10 minutes until caramelized & serve with slaw and dressing

Servings

2
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