I do love the bison ribs at Black’s pub in Whistler Canada where I recently spent many enjoyable, snowy evenings. This recipe is from Black’s chef Felix Higgs who, like many others in Whistler is an Aussie. Felix is a dedicated young chef and Blacks is a friendly, fun place to hang out. If Whistler is not on the agenda any time soon then just try this wonderful Canadian specialty. As it is somewhat difficult to come by bison here in Australia we have adapted this recipe to beef short ribs instead. Serve with the roasted red pepper ketchup on mash with baby vegetables.
Method:
Put the ribs into a pot with carrots, celery, onions, Bay leaves and black peppercorns. Cover with water. Boil until meat can be pulled away from bones. Cool.
Combine all rub ingredients and cover ribs.
Bake until sugar rub starts to caramelize. You need to watch!
For the ketchup
Oven roast the capsicum
Blend with brown sugar and sauce until a pouring consistency.
Franks Red Hot sauce
http://www.franksredhot.com/ or red pepper sauce from the supermarket or even tomato sauce with tabasco and red pepper flakes added, depending on what heat level you want.
Method:
Put the ribs into a pot with carrots, celery, onions, Bay leaves and black peppercorns. Cover with water. Boil until meat can be pulled away from bones. Cool.
Combine all rub ingredients and cover ribs.
Bake until sugar rub starts to caramelize. You need to watch!
For the ketchup
Oven roast the capsicum
Blend with brown sugar and sauce until a pouring consistency.
Ingredients:
- 1.5 kgs of Beef short ribs
- 1 celery
- 1 carrot,
- 2 onions
- 2 bay leaves
- Black peppercorns whole.
For the Rub:
- 4 tablespoons brown sugar
- ½ teaspoon chilli flakes
- 1 teaspoon cayenne pepper
- Salt and pepper
For the Red Pepper Ketchup:
- 3 red capsicum
- ¾ cup brown sugar