Marsh's Sticky Texan Style BBQ Short Ribs
Posted on August 18 2020
INGREDIENTSSHORT RIBS:
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoob sea salt flakes
1 teaspoon mustard powder
1 teaspoon ground fennel seeds
1 teaspoon ground black pepper
TEXAN-STYLE BARBECUE SAUCE:
1/2 cup (125ml) tomato sauce
1/4 cup (55g) brown sugar
2 tablespoons apple cider vinegar
1 tablespoons Worcestershire sauce
1 tablespoon American mustard
1 teaspoon ground paprika
STEP 1:
Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.
STEP 2:
Combine cumin, paprika, salt, mustard powder, fennel and pepper in a bowl. Rub over both sides of ribs.
STEP 3:
Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender.
STEP 4:
Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.
STEP 5:
Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.
