‘If there was ever the ultimate chefs’ dish, this chilli-braised beef ribs has to be it’ says TV chef James Martin. ‘Give me a bowl of this, a pile of chips and two hours of Coronation Street, and I’m a happy man! There’s something almost primeval about gnawing the meat off the bones, and using beef ribs instead of the usual pork ones means you get so much more to eat. They may look large when raw, but after simmering they reduce a lot in size.’


1 onion

1 carrot

1.5kg beef fore ribs, cut into separate ribs

6 black peppercorns

3 bay leaves

1 small bunch fresh flat-leaf parsley

Sticky chilli sauce:

1 red chilli

200ml tomato ketchup

150ml chilli sauce

110ml dark soy sauce

175g honey

6 tbsp teriyaki sauce

5 tbsp bourbon whiskey

1 Roughly chop the onion and carrot. Place the beef ribs, peppercorns, bay

leaves, parsley, onion and carrot into a large pan, cover with water and

bring to the boil. When it comes to the boil, reduce the heat to a gentle

simmer and cook very gently for 11/2 hours, until very tender. Remove from

the heat and leave to cool slightly.

2 Preheat the oven to 200C/400F/Gas mark 6. Finely chop the chilli. Place

the tomato ketchup, chilli, soy sauce, chilli sauce, honey, teriyaki sauce

and bourbon in a pan, stir well and bring to a simmer. Simmer for 3–4

minutes, then remove from the heat.

3 When the ribs have cooled, remove them from the liquid and dip them into

the sticky chilli sauce or brush them generously with it, then place them in

a roasting tin, reserving the remaining sauce. Roast for 10–12 minutes, then

spoon over more of the chilli sauce. Continue to roast for a further 10–12

minutes, then remove from the oven and serve with freshly cooked chips.


Recipe from Slow Cooking by James Martin (Published by Quadrille, £20)

Photograph: Tara Fisher