Bourbon BBQ beef ribs - revised and simplified the recipe

I've tweaked and simplified the recipe as I've a new air fryer multicooker gadget to play with

I’m going to write this based on the Power XL cooker I used but feel free to use an oven, halogen oven or anything else you normally use.

• beef meaty flat ribs cut into whatever portion size you want, we use abut 3-4 inches long, 2 or more inches thick, 2 or 3 per person if they have an appetite like mine

• very large slug of bourbon - any cheap one will do

• 1 big bottle Heinz classic BBQ sauce

• Old Bay seasoning

• Smoke Dust

• sea salt

• ground black pepper

• garlic - coarsely chopped, plenty of it

• red onions, skinned and cut into 1 cm cubes

• spring onions topped and tailed, sliced into pieces about 1 in long

• a pint or so of any beer or a lager you have knocking around

• Colgin liquid smoke - optional

• 1 or 2 scotch bonnet or other chillies slit open

• beef dripping

1. Trim any excess lumps of fat from the beef

2. Mix together the Old Bay seasoning, Smoke Dust, sea salt and black pepper in whatever ratio you like

3. cover the beef in the spice mix and rub in well all over

4. leave for 2-48 hours

5. pre-heat the cooker (or whatever you will be using) to a medium heat as slow cooking is the key to this

6. when at temperature put the beef on a rack and slowly cook the beef ribs turning every now and again until nicely coloured, slightly crispy and starting to fall off the bone. This could take 2-4 hours.

   1. keep any spice mix that has fallen off and is still in the marinading pan.

7. Once cooked remove the beef ribs and keep warm

8. Clean out any juices, oil and so on from the pan.

9. put a knob of beef dripping (or some cleanish liquid fat/cooking juices recovered from the pan if there are any) in the pan and heat to a medium temperature

10. throw in the chopped garlic, red onion, chillies, leftover spice mix and spring onions and fry until getting some char marks and becoming soft

11. add the bourbon, BBQ sauce, half the lager/beer and liquid smoke. Swill out the BBQ sauce bottle with some water (or beer) to get it all and add this to the sauce.

12. mix well and bring to the boil, stir and simmer for 15 mins

13. put the beef into the pan along with any fresh juices that have seeped out

14. liquid should be about 2/3rd of the way up the meat but not too important this bit as it just depends on how much sauce you like on your ribs, top up with more beer/lager(or water if you must) if required.

    1. Drink the remaining beer as a chef’s perk (you may need an extra bottle/can to ensure there is any for this bit), you may even have a snort of bourbon left as well - Remember Keith Floyd’s rule for cooking with alcohol.

15. Gently simmer the beef in the sauce until fully cooked (about 10-30 mins) - the bones will slide out clean - remove meat from the sauce and put in a serving bowl.

16. Bring the sauce to the boil and thicken slightly.

17. Pour half sauce over the beef ribs and put half in a gravy boat or dish for dunking in at the table.

18. Serve with a wrap or crusty bread of your choice, some homemade corn bread, (garlic) mashed potatoes, spicy and crispy potato wedges or even some salad if you want to it to be a bit healthier