Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

A luxury safari though Botswana's Okayango Delta
28.04.2017

Enjoy the best of both worlds on safari in Botswana's Okayango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Sticky barbecue beef ribs with coleslaw and soft onion rolls


You'll need

1 onion, coarsely chopped 150 gm canned chipotle chillies in adobo 3 garlic cloves, coarsely choppe 1 bay leaf 400 gm canned chopped tomatoes 80 ml (1/3 cup) each tomato sauce and barbecue sauce 125 ml (½ cup) cider vinegar 125 ml Bourbon 1.5 kg beef short ribs   Soft onion rolls 50 gm butter, coarsely chopped 2 onions, finely diced 2 garlic cloves, finely chopped 450 gm (3 cups) plain flour, plus extra for dusting 15 gm caster sugar 10 gm (3½ tsp) dried yeast 220 ml lukewarm milk, plus extra for brushing   Coleslaw 50 ml pouring cream Finely grated rind and juice of 1 lemon 100 gm whole-egg mayonnaise 1 tbsp white wine vinegar 1 garlic clove, finely chopped 1 Spanish onion, thinly sliced 1 carrot, cut into julienne 200 gm each red cabbage and white cabbage, thinly shaved ½ cup each torn mint and flat-leaf parsley

Method

  • 01
  • Process onion, chilli, garlic and bay leaf in a food processor until finely chopped, add tomato and process until smooth. Transfer to a bowl, whisk in remaining ingredients and season to taste. Place ribs in a non-reactive container, pour sauce over, turn to coat and refrigerate overnight.
  • 02
  • For soft onion rolls, heat butter in a saucepan over medium heat until foaming, add onion and stir occasionally until caramelised (5-6 minutes). Add garlic, stir until fragrant (1 minute), then set aside. Combine flour, sugar, yeast and 2 tsp sea salt in an electric mixer fitted with a dough hook and gradually add milk, kneading until a soft, smooth dough forms (4-5 minutes), then mix in onion mixture. Transfer to a lightly oiled bowl, cover with plastic wrap and stand until doubled in size (40 minutes). Preheat oven to 180C. Form dough into 9 even balls and arrange, evenly spaced, in a 22cm square cake tin brushed with oil. Cover with plastic wrap, stand until rolls touch each other (30 minutes), brush with milk, scatter with extra flour and bake, turning tin occasionally, until golden and cooked through (30-40 minutes). Cool in tin for 10 minutes, then turn out and cool on a wire rack.
  • 03
  • Reduce oven to 150C. Divide ribs and marinade between 2 baking trays and roast until very tender (3 hours).
  • 04
  • For coleslaw, combine cream, lemon rind and juice in a bowl, stand until cream curdles (5 minutes). Whisk in mayonnaise, vinegar and garlic, and season to taste. Add onion, carrot and cabbage, toss to combine and refrigerate (1 hour). Just before serving, toss in herbs.
  • 05
  • Transfer marinade to a saucepan, simmer until sticky (10-20 minutes) and set aside.
  • 06
  • Heat a char-grill pan over medium-high heat. Grill ribs in batches, turning occasionally and basting with marinade, until sticky and charred (4-5 minutes). Serve hot with coleslaw, soft onion rolls and any remaining glaze.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic pale ale.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×