COOKBOOK: Save with Jamie

RATE: ❤️❤️❤️👌🏻👌🏻💲💲

Loved it but, great recipe Jamie!……..I do think I made a mistake sticking these ribs in a tray rather than straight on the BBQ grill. Paul had just used the BBQ and it was ready for a clean….so in the tray they went!

I wasn’t unhappy! I used cuts of short rib cause they’re the ones that I love the most! These ribs are a typically Uruguayan and Argentinian cut of meat which is very popular in many parts of South America.

The marinade was a combination of many ingredients which I hoped was going to be nice! Sometimes you just have to keep your fingers crossed!

Pineapple…….to…..chilli!! WOW! Pretty good may I say!

Guess what!……….everyone loved it!



1 onion

6 garlic cloves

2 chillies

227g pineapple pieces in juice

1 1/2 tablespoons ground cumin

1 tablespoon ground allspice

2 tablespoons dried thyme

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

2 tablespoons english mustard

200g tomatoes chopped, canned

100g brown sugar

4 large pieces of short ribs or 12 belly chops with bones

Peel and quarter the onion, de-seed the chillies, then put in the blender with all remaining ingredients.

Place ribs in dish and marinade with the mixture. Leave for a couple of hours in the fridge or overnight.

You can chose to place the ribs in a roasting tray and place in the BBQ to cook (for approx 10-12mins) depending on how well done you like it and how how the BBQ is, or, you can place them in a preheated oven (220C) and bake for 20-25mins on 200C. You may need to turn half day during the cooking to gain further colour on the bottom of the ribs.

They are ready to serve with a salad or vegetables.

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