BBQ Short Ribs with Hasselback Pumpkin & Salad

These BBQ Short Ribs are made for a weekend low-and-slow cook-up. Seasoned simply and cooked for hours until beautifully tender, the ribs develop a rich smoky bark before being finished with your favourite barbecue sauce.

Served with herby Hasselback pumpkin and a fresh Cobb salad, it’s a seriously satisfying BBQ feast that’s perfect for feeding a crowd.

BBQ Short Ribs with Hasselback Pumpkin & Salad

Australian Beef

Servings

6

Prep Time

20 minutes

Cook Time

420 minutes

These BBQ Short Ribs are made for a weekend low-and-slow cook-up.

BBQ Short Ribs with Hasselback Pumpkin & Salad

Ingredients

  • 1.2kg Beef Short Ribs

  • 1 tbsp cracked black pepper

  • 1 tbsp sea salt

  • Apple cider vinegar, diluted by 50% with water in a spray bottle

  • Barbecue sauce

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  • 1 x 500g butternut pumpkin halves, peeled, seeded

  • 3 tbsp chopped herbs (chives, rosemary & parsley)

  • 2 cloves garlic, crushed

  • Oil to coat

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  • 1x cos lettuce, leaves torn

  • 100g baby spinach leaves

  • 2 hard-boiled eggs, halved

  • 250g cherry tomatoes, halved

  • 1 avocado, sliced

  • 100g feta cheese, crumbled

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  • 1/3 cup chopped flat leaf parsley leaves

  • ¼ cup chopped chives

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 1 tbsp apple cider vinegar

  • 2 cloves garlic, crushed

  • 2 tsp Worcestershire sauce

  • 2 tbsp olive oil

  • Salt and pepper to season

Directions

  1. Pre-heat a covered barbeque (hood down) to 140◦C. Place ribs in a shallow roasting pan, season and cover tray with foil. Roast in barbeque using indirect heat, or in oven for 6 hours. Spraying with the vinegar solution every hour. Remove and rest for 30 minutes.

  2. Coat pumpkin with oil and season with salt. Using a sharp knife cut slits into pumpkin crossways about 5mmm apart, cutting as deep as you can without slicing all the way through. Place pumpkin on a lined tray. Cook in a closed barbeque on medium-high heat for 40 minutes.

  3. Add all the ingredients for the dressing to a small bowl. Whisk vigorously until combined. Add some of the cos and spinach to a serving plate. Top with eggs, tomatoes, avocado, feta, chives and parsley. Drizzle with the desired amount of dressing.

  4. When serving, drizzle ribs with your favourite barbecue sauce.
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