Rib Burnt Ends Hoagie, Whisky Maple BBQ
These bad boys are so addictive. Before you know it, you'll be asked to serve them for breakfast. With a massive smoky, sticky flavour, they will be a sell-out!
Cafe/Takeaway
Casual Dining
Ingredients per serve
Rib Burnt Ends Hoagie, Whisky Maple BBQ
−
+
€0.0
Method
American rib, whole, deboned
/kg
3.0 kg
0%
Cola
/l
1.2 l
0%
Smoke liquid
/ml
10.0 ml
0%
Brown sugar
/g
250.0 g
0%
Cider vinegar
/ml
100.0 ml
0%
KNORR American Chipotle BBQ Sauce GF 2.1kg
/ml
100.0 ml
0%
KNORR Concentrated Liquid Stock 1 kg
/ml
40.0 ml
0%
Whisky Maple BBQ
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
200.0 g
0%
Maple syrup
/ml
100.0 ml
0%
Whisky
/ml
200.0 ml
0%
Cola
/ml
300.0 ml
0%
Dark brown sugar
/g
120.0 g
0%
To Serve
Salad And Fries, To Serve
/
0.0
0%
Long rolls
/x
10.0 x
0%
/
Method
-
American rib, whole, deboned 3.0 kg
-
Cola 1.2 l
-
Smoke liquid 10.0 ml
-
Brown sugar 250.0 g
-
Cider vinegar 100.0 ml
Whisky Maple BBQ
-
Maple syrup 100.0 ml
-
Whisky 200.0 ml
-
Cola 300.0 ml
-
Dark brown sugar 120.0 g
To Serve
-
Salad And Fries, To Serve
-
Long rolls 10.0 x
Preparation
-
Method
- Place the rib in a large oven dish, combine with the braising liquid, cover and cook in a preheated oven for 4 hours at 140 degree Celsius.
- Remove and place in a new tray and allow to cool, dice into 3cm pieces and place back in the oven, remove once the meat starts to crisp up.
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Whisky Maple BBQ
- Combine all ingredients together, add to brisket.
- Roast covered for 5 hours at 140 degree Celsius. Uncover for the last 30 minutes of cooking.
-
To Serve
- Place the diced beef into the whisky maple BBQ sauce to coat and heat through.
- Serve in long rolls with salad and fries.
