Ingredients
- SPICE RUB
- 1 tbsp chilli powder*
- 1 tbsp smoked paprika
- 1/2 Tbsp cumin
- 1/2 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1/4 tsp pepper
- 1kg beef short ribs
- 1/2 cup beef stock
- BBQ SAUCE
- Olive oil
- 1 onion
- 1 tsp garlic powder
- 2 tbsp brown sugar
- 1 cup tomato sauce
- 2 tbsp cider vinegar
- 1 tsp cumin
- 3 tsp smoked paprika
- 1 tsp coriander
- 2 tsp chilli powder*
- 1 Tbsp Dijon mustard
- 1 tsp tomato paste
- 1/2 cup water
- Serve with:
- Corn on the Cob
- Pinot Noir
Vendors
Tags
Sauces-marinades
Meat
Sweetcorn
BBQ
Ribs
SLOW COOKED BBQ BEEF SHORT RIBS (start this recipe 24 hours ahead if you can)
Method
- Mix all of the spice rub ingredients together and rub over the ribs
- Leave the ribs covered in the fridge overnight to marinate
- The next day turn the slow cooker on low and place the seasoned ribs in with 1/2 a cup of beef stock
- Cook the ribs on low for 6-8 hours depending on the thickness of the ribs, until the meat is tender and coming away from the bone
- Make the BBQ sauce, sautee the onion in a pot with a little oil, add the spices and cook for 30 seconds before adding the remaining ingredients
- Simmer the sauce on low until thick
- Once the ribs are cooked, turn the oven on to grill
- Remove from the ribs from the slow cooker and place on a tray
- Smother the ribs in the BBQ sauce and place under the grill until hot and bubbling
- Serve immediately with your favourite accompaniments
Comments
I love to eat this with fresh corn on the cob and potato salad, paired with Judge Rock Pinot Noir.
*I used chilli powder from my wonderful American friend, it is a blend of chilli and other spices that is mild hence the large quantity in the recipe. If using straight chilli powder decrease the amount to suit your taste!
