Sticky Beef Ribs & Slaw

Por Jamie Oliver · 180 min

Ingredientes

Modo de preparo

1. Preheat the oven to 100°C/212°F (gas ¼).
2. Place the ribs in a snug roasting tray, season with sea salt and black pepper, drizzle with oil and rub all over. Cover tightly with a double layer of foil and cook for 7 to 8 hours, or until tender.
3. Move the ribs to a baking tray. Skim the fat from the roasting tray and keep it in a sealed jar for another use.
4. Place the roasting tray over high heat and bring the juices to the boil. Simmer for about 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, reduce to low and simmer for 10 more minutes, until thickened enough to coat the back of a spoon.
5. Brush most of the sauce over the ribs, then return them to the oven for 20 to 40 minutes, until sticky and caramelised to your liking.
6. Meanwhile, toast the caraway seeds in a small frying pan over medium heat for about 1 minute, until fragrant, then tip into a large bowl.
7. Finely chop the dill and pickled onions, then add them to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of pickled onion vinegar. Whisk well.
8. Remove and set aside the beetroot leaves. Trim and scrub the beetroot and carrots, then slice all the vegetables and beetroot leaves finely in a food processor with a fine slicing attachment. Add to the dressing, toss well, and season to taste.
9. Carve the ribs and serve with the slaw and remaining sauce.

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