Article from ARB 4×4.
8 beef ribs (2 racks of 4)
3 jalapeño peppers
3 teaspoons of ground cumin
3 teaspoons of smoked paprika
2 teaspoons of Italian herbs
2 teaspoons of cinnamon
5 cloves of garlic
2 x 400g tins of kidney beans
2 x 400g tins of chopped tomatoes
Meat rub (a coffee-based rub works well)
Sour cream to serve
Coriander to serve
Remove the silver skin from the underside of the ribs and trim excess fat. Cover the ribs in salt and pepper or a meat rub.
Char the ribs and the jalapeños. You can do this using a grill basket, on a grill over the fire or straight on the coals. The ribs don’t need to cook through, just get some nice char on them.
While the ribs are cooking, chop and brown the onions in a large camp oven. Add the garlic and spices to the camp oven and cook until aromatic. Once the ribs are charred, cut the racks into individual ribs and put in the camp oven.
Roughly chop the jalapeños and add to the camp oven. Remove the seeds if you don’t like too much heat. Chop the capsicum and add to the camp oven. Add the rest of the ingredients and stir. If more liquid is required, add a cup of water, dark beer or coffee.
Put the lid on the camp oven and simmer over the fire for four hours or until the meat falls off the bone and is tender.
Serve over rice with sour cream and coriander.