Cooking at the Caravan, Camping and Motorhome Show

The Caravan, Camping and Motorhome Show is a fantastic event held at the NEC in Birmingham. Every year, the show brings together a huge display of caravans, motorhomes, tents, holiday homes and luxury lodges, all under one roof.

For me, working behind the scenes at this show is one of my favourite jobs of the year. During the event, I prepare recipes for the chefs who are performing cookery demonstrations in the Freedom to Go Theatre. As well as supporting the chefs, I also get the opportunity to step onto the stage and demonstrate some of my own recipes using the Cadac BBQ.

When I create recipes for outdoor cooking, I focus on simple dishes that people can easily recreate while they are away on holiday. The recipes need to be practical, full of flavour and perfect for cooking outdoors.

This year, I shared my recipe for delicious American Style Beer Short Ribs, served with a simple but tasty sweetcorn salsa. This recipe is ideal for BBQ lovers and makes a fantastic holiday meal.

American Style Beer Short Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves: 4

Ingredients

Marinade

• ½ tsp chilli powder
• 1 tbsp ground cumin
• 2 tsp garlic powder
• 1 tbsp smoked paprika
• ½ tsp ground black pepper
• 1 tsp sea salt
• 4 tbsp vegetable oil

Ribs

• 8 beef short ribs
• 3 tbsp vegetable oil
• 2 large onions, roughly diced
• 4 cloves garlic, crushed
• 440ml Budweiser lager, or similar American-style beer
• 600ml beef stock
• 100g dark brown sugar
• 150g BBQ sauce
• 150g tomato ketchup
• 100g American mustard

Method

1. First, prepare the marinade by mixing all the ingredients together in a small bowl to create a paste. Rub the spice mixture all over the ribs, then place them on a tray, cover and chill in the fridge overnight.
2. The following day, preheat the oven to 150°C/130°C fan/Gas 2.
3. Meanwhile, heat the oil in a large frying pan. Add the onions and cook gently for 10–15 minutes until they become caramelised and golden. Next, add the garlic and cook for a further minute.
4. Then, pour the beer into the pan and boil for 5–6 minutes until the liquid reduces by around half. Add the beef stock and brown sugar, then simmer gently for 5 minutes until the sugar dissolves.
5. After that, place the marinated short ribs into a large roasting tin. Pour over the onion and beer mixture, then cover tightly with foil. Transfer to the oven and cook for around 4 hours, or until the ribs are beautifully tender. During cooking, baste the ribs a couple of times with the cooking liquid.
6. Once the ribs are cooked, remove them from the roasting tin and set aside. Strain the sauce into a saucepan, discarding the onions. Next, add the BBQ sauce, ketchup and mustard, then simmer for around 15 minutes until the sauce thickens.
7. Finally, prepare the BBQ by heating your coals or setting a gas barbecue to medium heat. Brush the ribs generously with the BBQ sauce and cook until charred and heated through.
8. Serve the ribs with any remaining BBQ sauce drizzled over the top and enjoy.

Buying Short Ribs

Short ribs are also commonly known as Jacob’s Ladder. They are a cut of beef taken from the brisket, chuck, plate or rib areas of the animal. Unlike pork spare ribs, beef short ribs are much larger, flatter and packed with flavour. Although you can sometimes find them in supermarkets, it is always worth speaking to your local butcher. They can prepare the ribs for you and ensure you get the perfect cut for this recipe.