For a finger lickin' meal you can't beat these sticky, Texan-style BBQ beef short ribs.
Ingredients
- 2 x 1.2kg pkts Coles Australian Beef Slow Cook Short Ribs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 teaspoob sea salt flakes
- 1 tsp mustard powder (optional)
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- Texan-style barbecue sauce
- 1/2 cup (125ml) tomato sauce
- 1/4 cup (55g) brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp American mustard
- 1 tsp ground paprika
Description
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Step 1
Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.
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Step 2
Combine cumin, paprika, salt, mustard powder, if using, fennel and pepper in a bowl. Sprinkle over both sides of ribs.
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Step 3
Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender.
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Step 4
Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.
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Step 5
Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.
