BBQ Beef Ribs with Coconut Pineapple Crust and Chris' BBQ Sauce Chef/Owner Chris Zamore - Chris-on-the-Grill, Antigua PREPARATION TIME: 15mins. COOKING TIME: 20mins. SERVES: 4 Ingredients: Ribs
Ingredients: Chris' BBQ Sauce
2 lbs (900 g) Certified Angus Beef - rib backs, cut
1 oz (30 g) butter
into portion sizes 1 cinnamon stick 2 tsp thyme 6 cloves Salt and pepper to taste Ingredients: Coconut Pineapple Crust
⁄4 cup (75 g) onion, chopped
1
2 cloves garlic, crushed 1 cup (240 ml) tomato paste ¼ cup (60 ml) soy sauce 2 tsp brown sugar ½ tsp ground cinnamon ¼ cup (60 ml) mustard ¼ cup (60 ml) Antiguan honey
1 cup (90 g) grated dry coconut
6 cloves
1 cup (250 g) grated, Antigua Black Pineapple
¼ cup (60 ml) English Harbour 5 yr. Rum
¼ cup (60 ml) Antiguan honey
2 cups (480 ml) water
¼ cup (60 ml) mustard
Salt and pepper to taste
BBQ Beef Ribs
with Coconut Pineapple Crust and Chris' BBQ Sauce
1 tsp fresh, chopped mint 1 cup (225 g) breadcrumbs
Method for Ribs Put the ribs into a large saucepan and cover with water. Add the cinnamon stick, thyme, cloves, and salt and pepper. Bring to the boil and cook gently for about 1 hour or until the ribs are tender. Remove from the pan and allow to cool. Method for Coconut Pineapple Crust Mix together in a bowl the grated coconut and pineapple. Mix together separately the honey, mustard and mint and add to the grated fruit. Add the breadcrumbs, salt and pepper. Mix to a firm but moist texture. Method for Chris' BBQ Sauce In a saucepan, sauté the onions and garlic in the butter. Add the tomato paste, soy sauce and sugar and mix well. Add the remaining ingredients and cook for 30 minutes. To Serve Coat the ribs with the crust mix and grill on both sides until golden brown. Serve with Chris' BBQ Sauce.
English Harbour Five Year Rum
Greg Norman Cabernet Sauvignon/ Merlot
Tasting Notes: English Harbour 5 Year Rum has
Region: Australia
superior excellence
Local Supplier: Quin
and flavour. Viewed by
Farara & Co. Ltd.
rum connoisseurs as an
Tasting Notes: Vibrant and
impeccably smooth, light
complex aromas of spicy,
bodied rum. Aged in oak
red berry fruit, cinnamon
casks and is a minimum of
and clove spice. The
5 years old.
same abundant, vibrant fruit is reflected on the palate which also shows a hint of licorice, sweet cinnamon spice, and subtle cedary French oak.
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