Turkish Short Ribs Recipe by Chef Colin Clague

As we prepare for Chef Colin Clague’s residency at Coco Bodu Hithi in August, we’re delighted to share the recipe for his signature dish, 24-Hour Slow Cooked Short Ribs with a Turkish Chilli BBQ Glaze. This incredible dish requires a bit of extra advance preparation but is well worth the time and effort to create a stunning main course for a very special dinner. 

The award-winning Executive Chef of Rüya Dubai will be hosting an exclusive chef residency to bring Turkish cuisine to the shores of Coco Bodu Hithi. He will be creating two fantastic dinners for guests at our overwater seafood restaurant, Aqua, on 11th and 15th August as well as a masterclass on 13th August.

Ingredients:
X 5 400-450gr Canadian Short Ribs, trimmed & portioned

Spice Rub for Ribs: For 5 Portions
20g Garlic Cloves
30g Dark Muscovado Brown Sugar
22g Table Salt
14gr Isot (Turkish Black Chilli Flakes)
8g Turkish Red Chilli Flakes
8g Baharat Spice

For The Turkish Chili BBQ: For 5 Portions
30g Unsalted Butter
100g Banana Shallots, very finely chopped
10g Roasted Garlic Paste
5g Maldon Sea Salt
2g Freshly Ground Black Pepper
15g Turkish Chilli Flakes
5g Isot (Turkish Black Chilli Flakes)
15g Flat Leaf Parsley, finely chopped
50g Dark Muscovado Brown Sugar
20g Worcestershire Sauce
200g Turkish Chilli Paste
180g Tomato Ketchup
180g Tomato Sauce
200g Water
25g Lemon Juice

Directions:
1. For the spice rub; Mix all the ingredients together and distribute evenly over each short rib. Rub into the ribs, coating liberally, and place on a rack. Let them sit in the fridge uncovered for 18 hours.
2. Bring the ribs back to room temperature. This will take about 30 minutes. Vacuum pack theribs and place in a water bath for 20 hours at 72 degrees Celsius.
3. For the Turkish Chili BBQ: Melt the butter in a large pot over medium heat.
4. Add chopped shallots and roasted garlic paste, cook gently until they are translucent.
5. Add all of the other ingredients one at a time in the order given, stirring well after each addition. Gently bring to a boil, then reduce the heat and simmer, stirring occasionally for 30-40 minutes.
6. Allow the sauce to cool completely before blending to a smooth sauce. You can process it in the blender a small amount at a time.
7. To serve, bring the ribs back to the heat in a water bath, then grill over charcoal. Brush with the sauce several times whilst grilling until the ribs become sticky, nicely glazed, and coloured.
8. Garnish with finely sliced spring onions, micro cresses, fried garlic and dollop of extra BBQ sauce.