Why You’ll Love This Recipe

• Flavor-Packed Marinade: The chipotle, paprika, bourbon, and barbecue sauce create a deep, smoky flavor.
• Tender and Juicy Ribs: Slow-cooking ensures the meat falls off the bone.
• Refreshing Side: The green apple salsa adds a zesty contrast to the rich ribs.
• Crowd-Pleasing Fries: Golden and crispy fries complete the dish perfectly.

Ingredients

For the Ribs

• 1 small onion, roughly chopped
• 4 tbsp chipotle paste
• 2 tsp sweet smoked paprika
• 1 tsp cayenne pepper
• 400g can chopped tomatoes
• 5 tbsp tomato ketchup
• 5 tbsp barbecue sauce
• 100ml malt vinegar
• 100g brown sugar
• 100ml bourbon
• 4 large or 8 smaller beef short ribs
• 1 beef stock cube
• Frozen skinny fries, to serve

For the Salsa

• Juice of 1 lime
• 2 Granny Smith apples, diced
• 2 spring onions, sliced
• Handful of coriander, chopped
• 1 tbsp olive oil

Step-by-Step Instructions

Day Before Preparation

1. Blend onion, chipotle paste, paprika, cayenne, chopped tomatoes, ketchup, barbecue sauce, malt vinegar, brown sugar, and bourbon into a sauce.
2. Marinate the ribs with the sauce and refrigerate overnight.

Cooking the Ribs

1. Preheat oven to 160°C (140°C fan/gas 3).
2. Place the ribs and marinade in a casserole dish, crumble over the stock, and add boiling water to cover the ribs. Cook for 4 hours until tender.
3. Skim fat from the liquid, reduce the sauce on the hob, and toss the ribs to coat. Chill or freeze if desired.
4. When ready to serve, roast the ribs at 180°C (160°C fan/gas 4) for 1 hour until sticky and glazed.

Preparing the Salsa and Fries

1. Mix lime juice, diced apples, spring onions, coriander, and olive oil to make the salsa.
2. Cook fries as per package instructions.
3. Serve the ribs with fries and a spoonful of salsa.