- 4 Jacob’s ladder beef ribs
- 1 onion, chopped
- 1 head of garlic, cut in half horizontally
- 1 tsp fennel seeds
- 2 star anise
- 4 baking potatoes
- a little oil
- sea salt and freshly ground black pepper
- 200ml/7fl oz double cream
- 1 lemon, juice only
- 3 tbsp chives, finely sliced
- 25g/1oz butter, plus extra to serve
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 2 red chillies, finely sliced
- 1 tsp fennel seeds, crushed
- 2 star anise
- 150g/5½oz light muscovado sugar
- 300g/10½oz tomato ketchup
- 150g/5½oz chipotle chilli ketchup
- 150ml/5fl oz dark soy sauce
- Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.
- Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.
- Preheat the oven to 200C/400F/Gas 6.
- Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.
- Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.
- Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.
- Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.
- Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.
- Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky.
- While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.
- Serve the ribs with the jacket potato topped with a dollop of butter and soured cream.