Sticky ribs Shannon Campbell 4b

Sticky venison ribs

Chef: Shannon Campbell

4 Servings
30m Prep time
3:30hrs Cook time
Medium Difficulty

Chef: Shannon Campbell

30m Prep time
3:30hrs Cook time
4 Servings
Medium Difficulty
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Ingredients

Servings

4
  • RIBS --------------------------------------
  • 4 venison short rib racks
  • 2 onions
  • 1 carrot
  • 2 celery sticks
  • 1 large piece of celeriac
  • 2 garlic cloves
  • 1 L venison or beef stock
  • 0.5 cup pineapple juice
  • 100 ml tamarind
  • 1 Tbsp dark brown sugar
  • 50 ml dark vinegar (balsamic, malt vinegar)
  • 3 limes
  • JERK SEASONING -----------------------
  • 1 Tbsp garlic powder
  • 3 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp thyme
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper
  • 0.5 tsp nutmeg
  • 0.25 tsp cinnamon
Recommended sides

coleslaw

fries

  • Ingredients
  • METHOD
  • TIPS
  • REVIEWS

Servings

4
  • RIBS --------------------------------------
  • 4 venison short rib racks
  • 2 onions
  • 1 carrot
  • 2 celery sticks
  • 1 large piece of celeriac
  • 2 garlic cloves
  • 1 L venison or beef stock
  • 0.5 cup pineapple juice
  • 100 ml tamarind
  • 1 Tbsp dark brown sugar
  • 50 ml dark vinegar (balsamic, malt vinegar)
  • 3 limes
  • JERK SEASONING -----------------------
  • 1 Tbsp garlic powder
  • 3 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp thyme
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp allspice
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper
  • 0.5 tsp nutmeg
  • 0.25 tsp cinnamon
Recommended sides

coleslaw

fries

Jerk seasoning 

Combine all the spices and grind them down. 

Ribs 

Rub the ribs with Jerk seasoning or your favourite mix of spices.  

Roughly chop the vegetables and fry them in a pan until dark brown in colour. Place in a deep roasting tray and pour over the stock.  

Oil the rubbed ribs and fry on both sides in a hot pan but be careful not to burn them. Place in the roasting tray with the meat side down. Cover with a sheet of baking paper then with tinfoil (this stops the tinfoil sticking to the ribs if they come in contact). Bake at 130°C / 265°F for 3 hours. Remove from the oven and for best results allow to cool in the stock overnight, but no fear if not.  

Drain off the liquid through a fine sieve and reserve. Remove the ribs and set aside, when cooled you can cut into portions or leave whole, as you wish. Place the ribs on a tray, cover and keep in the fridge.  

Sauce  

Take the liquid you reserved from the ribs. Reduce in a pot until thickened.   

Juice from 3 limes to be added at the end. Add the lime juice a little at a time and be sure to try the sauce, adjusting for taste.   

Preheat the oven to 210°C / 410°F. Take the ribs out of the fridge and brush with the sticky sauce, keeping a ⅓ for a final brushing.  

Place in the oven for 7-10 minutes depending on how cold the ribs are (if from the fridge then 10 minutes, if room temperature 7 minutes is fine). When finished, brush the ribs again with the hot sauce and serve.   

To serve 

Serve with fries and coleslaw.

Here are some tips to help with this recipe
I don’t have all the spices for the seasoning, is there another version?

Here is a simpler version of the seasoning: 2 Tbsp cinnamon, 2 Tbsp peppercorns, 1 Tbsp thyme, 2 Tbsp allspice, 1 ½ tsp cayenne pepper, ½ tsp nutmeg

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