Tom Kerridge serves up BBQ beef Ribs with sweet sticky barbecue glaze on Tom Kerridge’s Proper Pub Food for a tasty outdoor food treat.

Tom says: “This is for a really special barbecue when you want to pull out all the stops. It’s a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable.”

The ingredients for the dry cured ribs: 4 tbsp sea salt, 1 tbsp garlic powder, 1 tbsp celery salt, 1 tbsp cracked black pepper, 1 tbsp ground ginger, 1 tbsp crushed coriander seeds, 2 tsp chilli powder, 1 tbsp dried herbes de provence, 1 tbsp smoked paprika and 1 x 3.5kg short rib of beef on the bone.

For the barbecue glaze: 200g dates, roughly chopped, 250g drained pickled onions, roughly chopped, 570ml stout, 3 tbsp English mustard, 2 tbsp Worcestershire sauce, 300ml apple juice, 3 tbsp clear honey, 3 tbsp black treacle, 3 tbsp golden syrup, 1 tbsp Tabasco, 1 tbsp tomato purée and 3 tbsp soft dark brown sugar.

To prepare the barbecue glaze: place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature.

In a separate large bowl, whisk together the remaining BBQ glaze ingredients.
When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.