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Ribs, Ribs, Ribs!

Ribs, Ribs, Ribs!

Monday, 3 October 2016 09:02:59 Europe/London

Ribs, ribs, ribs!

 We are delighted to announce our delicious new Tom Hixson ribs box! For all you rib lovers out there it doesn't get much better than this line up of USDA beef short ribs, Iberico pork spare ribs, our all new lamb ribs and the infamous St Louis ribs! What's not to like about that? 

Ribs Box

For just £120 you get 13kg of these beautiful ribs giving you 30 portions (that's on £4 a serving!) and as always we will deliver straight to your front door! Click HERE to buy NOW!

 What's more the mix of our best beef, lamb and pork ribs gives you the chance to try a bit of everything and create a series of meals or one ginormous Winter feast! 

There are many ways in which you can cook, BBQ or smoke ribs and we would love to love to hear how you like to make yours so be sure to tag us on Twitter @tomhixsonmeat and Instagram @tomhixsonmeatlondon

For those first timers however here's a very simple yet delicious recipe to get the ball rolling....

 Classic BBQ Ribs

Ingredients:

  1. tablespoon chilli powder
  2. tablespoon ground coffee
  3. teaspoon ground cumin
  4. tablespoons brown sugar
  5. 3/4 teaspoon cayenne pepper
  6. salt and black pepper    
  7. 3/4 cup tomatoe ketchup
  8. 1/3 cup apple cider vinegar
  9. 1/4 cup molasses
  10. tablespoons tomato puree
  11. Tom Hixson ribs (take your pick!) 

Step 1 - Heat the oven to 140°degrees. Start by making the rub: combine the chili powder, cumin, coffee, 2 tablespoons of the brown sugar, ½ teaspoon of the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper.

Step 2 - Place the ribs on a large baking sheet. Rub the ribs with the spice mixture and cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, this will take around 2½ to 3 hours.

Step 3 - Then to make the sauce... In a saucepan, combine the tomato ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of sugar and ¼ teaspoon of cayenne, and ½ teaspoon black pepper. Simmer and stir occasionally, until slightly thickened for 8 to 10 minutes. Transfer ½ cup of the sauce into a small bowl for serving.

Step 4 - Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char for  5 minutes. Serve with the reserved sauce.

 

 

Bon Appetit! 

Posted in Foodie News By

Tom Rutherford

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