Smoked beef short ribs with nam prik pla

Smoked beef short ribs with nam prik pla

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

Ingredients

Quantity Ingredient
6 beef short ribs
500ml chicken stock
2 cups woodchips
60ml Sweet chilli sauce
1 quantity Nam prik pla

Spice purée

Quantity Ingredient
2 garlic cloves
5 red asian shallots
2 tablespoons palm sugar
1 lemongrass stem, chopped, white part only
1 long dried chilli
100ml fish sauce

Method

  1. Prepare your barbecue for indirect cooking over a low heat.
  2. Purée all the spice purée ingredients in a blender. Rub the spice purée all over the beef ribs and place in a deep baking tray. Pour in the stock and tightly cover with foil.
  3. Place the tray on the barbecue, between the heat sources. Close the hood on your barbecue and cook for 2 hours, until the ribs are tender. If your barbecue does not have a hood, you can cook the ribs on a low heat in the oven and finish them on your barbecue just prior to serving.
  4. Meanwhile, soak the woodchips for 1 hour in some water.
  5. Once the ribs are cooked, remove them from the baking tray, reserving the cooking liquid. Place the ribs on the resting rack.
  6. Turn up the heat of the barbecue by igniting the centre burners. Combine the sweet chilli sauce with some of the reserved cooking liquid, then use some of it to glaze the ribs.
  7. Add half the pre-soaked woodchips to the grill plate so they start to smoke. Close the hood of the barbecue. Smoke and roast the ribs so they caramelise – this will take around 10minutes.
  8. Glaze the ribs again and add the remaining woodchips to the grill plate. Close the hood again. When nicely smoked and glazed, about 10 minutes, remove the ribs to a serving dish.
  9. Shred the meat off the bones. Serve with the nam prik pla sauce.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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