Ribs with caper cream sauce

Prep Time 10 minutes
Cook Time 28 minutes
Course Snack
Servings 4


  • A rack of beef ribs
  • 4 tbsp Tomato sauce
  • 4 tbsp Chutney
  • 3 tbsp Honey
  • 1 tsp Paprika
  • 1 tsp Cayenne pepper
  • 1 tsp Garlic powder
  • 2 tbsp Butter
  • ½ cup Beef stock
  • 1 cup Heavy cream
  • 3 tbsp Capers in brine; drained
  • 1 tbsp Peanut oil
  • Salt and pepper


  • In a bowl mix tomato sauce, chutney, honey, paprika, cayenne pepper, garlic powder together and marinade the rack of ribs.
  • Caper Cream Sauce :
  • Melt the butter in a frying pan over medium heat. Stir in the beef stock, heavy cream and capers. Simmer for about 10 minutes, ensuring it doesn’t come to a boil.
  • Serve your ribs with the cream caper sauce.
  • Chef’s tip: At the midpoint of cooking, cover the ribs with a sheet of aluminium foil; they don’t need to be wrapped tightly, just covered and tucked around the edges. This will hold the moisture rising from the ribs under the foil and prevent them from drying out.

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