Ingredients

• 4 Jacob’s ladder beef ribs
• 1 onion
• chopped
• 1 head of garlic
• cut in half horizontally
• 1 tsp fennel seeds
• 2 star anise
• 4 baking potatoes
• a little oil
• sea salt and freshly ground black pepper
• 200ml/7fl oz double cream
• 1 lemon
• juice only
• 3 tbsp chives
• finely sliced
• 25g/1oz butter
• plus extra to serve
• 1 onion
• roughly chopped
• 1 garlic clove
• crushed
• 2 red chillies
• finely sliced
• 1 tsp fennel seeds
• crushed
• 2 star anise
• 150g/5½oz light muscovado sugar
• 300g/10½oz tomato ketchup
• 150g/5½oz chipotle chilli ketchup
• 150ml/5fl oz dark soy sauce

Directions

• Place the ribs in a large
• wide saucepan. Cover with water and add the onion
• garlic
• fennel seeds and star anise.
• Bring to a boil
• then reduce the heat and simmer very gently for three hours
• or until the meat is tender
• skimming any scum off occasionally.
• Preheat the oven to 200C/400F/Gas 6.
• Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours
• or until tender.
• Meanwhile
• make the bbq sauce. Heat a sauté pan until hot and add the butter
• onions and garlic and fry for 4-5 minutes
• or until softened.
• Add the chillies
• fennel seeds
• star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.
• Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes
• or until thickened.
• Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.
• Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky.
• While the ribs cook
• put the double cream
• lemon juice
• chives and a pinch of salt into a large bowl and whisk until thickened.
• Serve the ribs with the jacket potato topped with a dollop of butter and soured cream.