Ingredients and Methods
Ingredients
- 1 Rack of Beef short ribs
- 1 Tbsp Paprika
- 1 Tbsp Coriander powder
- 1 Tbsp Brown sugar
- 1 Onion sliced
- 1 Lt Water boiling
- To Taste Salt & Pepper
- A Little Vegetable Oil
BBQ Sauce
- 1 Onion diced
- 1 Cup Brown sugar
- 1 Green Apple grated
- ½ Cup Apple cider vinegar
- 3 Tomatoes seeded & chopped
- 1 Tbsp Coriander powder
- 1 Tsp Salt
- 2 Cloves Garlic crushed
- 2 Tbsp Tomato Ketchup
- 2 Tbsp Dijon Mustard
- 1 Tsp Chilli Powder
- 2 Tsp Paprika
Instructions
To make the Ribs.
Season the meat with salt, pepper, sugar and spices and drizzle a little vegetable oil over the meat. Roast in an oven at 180 degrees for 15 minutes before turning the oven down to 90 degrees
Add onions and boiling water to a dish just large enough to hold the ribs then top with the meat. Put back in the oven and cook very slowly for 8-10 hours. Meat should not be falling apart but just tender. To test you should be able to insert a knife into the meat with little resistance. Alternatively you can slice off a bit and try it to see if it is tender enough. Cool meat in the cooking juices for 1 hour before removing. Throw away the onions and cooking juices.
To make the BBQ Sauce.
Just put everything in a pot and boil it up. Cook it down to a jammy consistency. Be sure to stir it as it becomes thick as it can stick easily and burn.
To Finish
Heat your oven back to 180 degrees. Smear BBQ sauce on the ribs and bake in the oven until warmed through. Slice and serve!
Chef Henry Honner
