30 minutes plus marinating time (3-4 hours)
2 hours 50 minutes in total
6
Ingredients
2 ½ kg Scotch Beef PGI short ribs
RUB/MARINADE
1 ½ tbsp light brown sugar
1 tbsp smoked paprika
1 tbsp mild paprika
1 tbsp ground cumin
½ tbsp mustard powder
2 tsp salt
¼ tsp ground black pepper
¼ tsp ground allspice
BBQ SAUCE
1 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
200 ml passata
75-100g dark muscovado sugar
3 tbsp red wine vinegar
2-3 tbsp Worcestershire sauce
2 chipotle chillies, finely chopped
Ground black pepper
100ml water
Cooking Method
The ribs can be marinated and cooked up to 2 days ahead if kept chilled in the fridge and the barbecue sauce will keep in the fridge for about a week if you want to make that ahead too. Also use this recipe for barbequing steaks or to jazz up plain beef burgers.