1kg beef short ribs
2 tbsp Texas style spice rub
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.