BBQ Beef Ribs

Ingredients

• 2kg Australian Beef Short Ribs
• 1 Tbs rice bran oil

SPICE RUB

• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 teaspoon sea salt flakes
• 1 tsp mustard powder
• 1 tsp fennel seeds
• 1 tsp ground black pepper

BBQ MARINADE

• 1/2 cup (125ml) Lana’s Garden ‘Rhubarb Sauce’
• 1/4 cup (55g) brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

 Method

1. Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan, drizzle with oil.
2. Combine cumin, paprika, salt, mustard powder, fennel, and pepper in a bowl. Rub over both sides of ribs.
3. Seal pan with foil. Roast in covered barbecue using indirect heat, or in the oven, for 3-4 hours or until ribs are very tender. Meanwhile, to make the BBQ marinade, combine the rhubarb sauce, sugar, vinegar, and Worcestershire sauce in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Uncover the ribs and brush evenly with the barbecue sauce.
4. Roast, brushing with any extra sauce occasionally, for at least 30 mins or until ribs are sticky and falling off the bone.