Category: Beef Recipes, Dinner, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, Boere Kos, European, Italian/USA, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Gas Cooking, Hot Grill, Oven, Stove Top, Weber BBQ
Yields:
6 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
6 Hr
Total Time:
6 Hr 15 Mins
This would be the best Braised Ribs you can imagine.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. First make the marinade. Mix the Spices and 3 tbsp. Salt in a bowl then stir in the Oil to make a paste. Use a knife to make a deep hole in each Short Rib then rub the spice mix all over and into the hole working the flavor into the meat. Place on a tray, cover and chill overnight.
- 2. The next day heat oven to 150 degrees and Gas on number 2. Heat the oil in a large shallow pan tip in the Onions and fry until you start to get a deep rich color for about 20 mins. Don’t be scared of the color this will add amazing savory sweetness to the dish. Pour in the Beer and boil to reduce by half then add the Chicken Stock, Treacle, Thyme and Oak Chips if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hours or until really tender.
- 3. Once the ribs are cooked remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled use a ladle to remove the top layer of fat then set over a high heat. Simmer the sauce until it becomes rich and glossy then whisk in the Ketchup, Mustard and Brown Sauce.
- 4. To Barbecue the ribs heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through then baste with the sauce to finish and cook until sticky. To cook them indoors heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill basting with the sauce a few times until it forms a charred sticky crust. Set aside to rest before serving with the onion rings and slaw.
