The Caravan, Camping and Motorhome Show

There is a massive display of caravans, motorhomes, tents, holiday homes and luxury lodges. The Caravan, Camping and Motorhome Show all takes place under one roof at the NEC in Birmingham.

Working backstage at the Caravan, Camping and Motorhome Show is one of my favourite jobs of the year. I prep for the chefs who are doing cookery demonstrations in the ‘Freedom to Go’ theatre. I also get the chance to get on stage and demonstrate some of my own recipes on the Cadac BBQ. My recipes are usually simple dishes that people can easily replicate when they are on holiday.

Here is a delicious recipe for American Style Beer Short Ribs along with and a simple but tasty sweet corn salsa side dish.

Buying Short Ribs

The short ribs are more commonly known as Jacob’s ladder and are the cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They are flat meaty meaty ribs which are larger and meatier than pork spareribs. They can be purchased in some supermarkets, but it is best to talk to your local butcher who will be able to prepare them for you.

American Style Beer Short Ribs

Serves 4

Ingredients

Marinade

1/2 tsp chilli powder

1 tbsp ground cumin

2 tsp garlic powder

1 tbsp smoked paprika

1/2 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 larger, or similar American beer

600ml beef stock

100g dark brown sugar

150g BBQ sauce

150g tomato ketchup

100g American mustard

Method:

For the marinade mix all of the ingredients together in a small bowl until to form a paste. Rub the spice mix all over the ribs then pop on a tray, cover and chill in the fridge overnight.
When ready to cook the ribs. Preheat the oven to 150C/130C fan/gas 2.
Heat the oil in a large frying pan then add the onions and fry over a low heat for about 10-15 minutes until they are caramelised and golden. Add the garlic and cook for a minute.
Pour in the beer into the pan and boil for 5-6 minutes until the liquid has reduced by about half. Next add the stock and brown sugar and simmer gently for 5 minutes until the sugar has dissolved.
Transfer the marinated short ribs into a large roasting tin then pour over the onion and beer mixture and cover tightly with foil. Transfer to the oven and cook the short ribs for 4 hrs or until tender. Baste the ribs a couple of times with the liquid.
Once the ribs are cooked, remove them from the roasting tin and set aside. Strain the sauce into a pan and discard the onion. Add the BBQ sauce, ketchup and mustard and simmer for about 15 minutes until the sauce has thickened.
To barbecue the ribs, heat your coals or set a gas barbecue to medium. Brush the ribs with the BBQ sauce and cook the ribs until charred and heated through. Serve with any remaining BBQ sauce poured over the ribs.

American Style Beer Short Ribs

Sweetcorn Salsa

Ingredients

2 fresh corn cobs

1 large ripe avocado

1 large lime, juice and zest

2 vine tomatoes, deseeds and chopped

100g red onion, finely chopped

150g red pepper, diced into 1cm pieces

1 jalapeño pepper, deseeded and finely chopped Handful coriander roughly chopped

Salt and ground black pepper

75g feta cheese

Method

Boil the corn for about 5 mins or until tender. Run under cold water to cool and drain thoroughly. Slice the corn off the cob with a sharp knife and put in a large mixing bowl.
Cut the avocado in half through the centre, remove the stone then carefully scoop out the flesh with a spoon. Cut the avocado into 1 cm pieces then sprinkle over 2 tbsp of lime juice and mix well.
Add the avocado to the bowl with the sweetcorn along with the tomatoes, red onion, jalapeño pepper, coriander lime juice and zest. Season with salt and black pepper, mix well then transfer to a serving bowl. Finally crumble over the feta before serving.