{"id":22029,"date":"2014-12-02T15:43:10","date_gmt":"2014-12-02T14:43:10","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=22029"},"modified":"2015-01-17T13:01:56","modified_gmt":"2015-01-17T12:01:56","slug":"tom-kerridge-bbq-ribs-with-sweet-sticky-barbecue-glaze-recipe-on-tom-kerridges-proper-pub-food","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/22029\/tom-kerridge-bbq-ribs-with-sweet-sticky-barbecue-glaze-recipe-on-tom-kerridges-proper-pub-food\/","title":{"rendered":"Tom Kerridge beef Ribs with sweet sticky barbecue glaze recipe on Tom Kerridge&#8217;s Proper Pub Food"},"content":{"rendered":"<p>Tom Kerridge serves up BBQ beef Ribs with sweet sticky barbecue glaze on Tom Kerridge&#8217;s Proper Pub Food for a tasty outdoor food treat.<\/p>\n<p>Tom says: &#8220;This is for a really special barbecue when you want to pull out all the stops. It&#8217;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.&#8221;<\/p>\n<p>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.<\/p>\n<p>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 pur\u00e9e and 3 tbsp soft dark brown sugar.<\/p>\n<p>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.<\/p>\n<p>In a separate large bowl, whisk together the remaining BBQ glaze ingredients.<br \/>\nWhen 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.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/beef.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/beef.png\" alt=\"\" title=\"beef\" width=\"570\" height=\"322\" class=\"aligncenter size-full wp-image-22049\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/beef.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/beef-300x169.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Tom Kerridge serves up BBQ beef Ribs with sweet sticky barbecue glaze on Tom Kerridge&#8217;s Proper Pub Food for a tasty outdoor food \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/22029\/tom-kerridge-bbq-ribs-with-sweet-sticky-barbecue-glaze-recipe-on-tom-kerridges-proper-pub-food\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":22049,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,107],"class_list":["post-22029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-tom-kerridge"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/12\/beef.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/22029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=22029"}],"version-history":[{"count":5,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/22029\/revisions"}],"predecessor-version":[{"id":24499,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/22029\/revisions\/24499"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/22049"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=22029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=22029"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=22029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}