BBQ Beef Short Ribs

Serves 2


1kg beef short ribs

Flake salt

2 tbsp Texas style spice rub

BBQ sauce

¾ cup tomato ketchup (a nice one)

¼ cup apple cider vinegar

¼ cup brown sugar

1 tbsp Worcestershire sauce

1 tsp black pepper

½ tsp onion & garlic powder

1 tsp smokey paprika

2 cobs of corn

¼ cup gherkins, roughly chopped

Handful coriander, roughly chopped

2 shallots, finely sliced

1 tbsp red wine vinegar

2 tbsp olive oil


Rub the ribs with the Texas spice mix and season with salt and pepper and refrigerate overnight. 

Preheat an oven to 170C.

In a bowl, combine the BBQ sauce ingredients, and pour half over the ribs to marinate them. Keep the rest aside.

Place the marinated ribs into a baking dish and add ½ cup water.

Cover with foil and roast for 3 hours.

Remove the foil, brush some more BBQ sauce over the ribs and cook uncovered for 20 minutes, until very tender.

While the ribs are cooking, preheat a grill pan or frying pan over a high heat.

Add the corn, cooking and turning for 8 minutes until charred.

Cut the corn off the cob and place into a bowl.

Mix with the pickles, herbs, shallots, season with a little salt and pepper and dress with the vinegar and olive oil.

Slice the short ribs and lay over a platter.

Scatter the corn salad over the ribs and serve with a big glass of Henrietta Shiraz. Too good for anyone else but your best friends.


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