Beef Spare Ribs
¼ bunch of rosemary
Sea salt and ground black pepper
10ml olive oil
2 cloves garlic, crushed
1 rib of beef (approximately 1kg)
500g large beetroot
100g brown sugar
1 tsp yellow mustard seeds
100ml red wine vinegar
½ tsp sea salt
¼ tsp ground black pepper
- Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.
- To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.
- Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.