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And here you were, thinking short ribs were for winter! Well, think again. These ribs are slow roasted with an awesome rub, draped in my super savoury BBQ sauce and finished over roaring coals, then served up with a slaw that you are just going to love.
4 x beef ribs (2kgs)
2 tablespoons onion flakes
1 tablespoon chilli flakes
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon garlic granules
1 teaspoon porcini powder (optional – mustard powder is a great substitute)
2 tablespoons smoked paprika
1 tablespoon fennel seeds, finely ground
100 grams soft brown sugar
150 grams tomato sauce
2 tablespoons American mustard
4 tablespoons balsamic vinegar
4 tablespoons Worcestershire sauce
juice of 2 large oranges
100ml Jim Beam
2 tablespoons Hickory Sauce
salt and pepper
2 heaped tablespoons mayonnaise
2 heaped teaspoons plain yoghurt
juice of half a lemon
2 tablespoons BBQ Sauce (from recipe above)
1 tablespoon cider vinegar
4 tablespoons finely sliced spring onions (green parts only)
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced
1 carrot, grated
1 corn on the cob
seeds from half a pomegranate
¼ cup toasted slivered almonds
fresh coriander for garnish
salt and pepper
Prep time: 30 minutes
Cooking time: 3 hours
Preheat oven to 160°C fan bake.
BBQ Sauce: Place all the ingredients in a saucepan. Whisk together and bring to a boil, then turn down to a gentle simmer for 10-12 minutes. Allow to cool. The sauce can be made a couple of days ahead and kept in the fridge for up to 2 weeks.
Rub: Use a mortar and pestle to crush and mix all the ingredients together well.
Beef: Remove the beef from the fridge. Cover and set aside so it can come to room temperature, then cover the top and sides of the ribs with the rub. Place in a high-sided roasting tray, add a cup of water then cover tightly with tinfoil and cook for 2½ hours. Remove and allow the meat to rest for 30 minutes before slicing into individual ribs.
To finish the ribs, brush them with the BBQ Sauce and place them onto a preheated barbecue, cooking for 2-3 minutes each side until the sauce is sticky and you have some nice char marks. Remove from the heat, give them one final brush with the sauce and then rest them for 5 minutes before serving alongside the slaw.
Slaw: Place the mayo, yoghurt, lemon juice, BBQ sauce, cider vinegar and spring onions in a large bowl. Season with salt and pepper and mix well. Add the red and white cabbage and the carrot, mix well and set aside. Remove the husk and silks from the corn and place on a preheated barbecue until charred and cooked all over. Allow to cool before slicing the corn off the cob and mixing into the slaw. To finish, mix through the pomegranate seeds and almonds and garnish with a nice big handful of coriander leaves.