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
- Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan, drizzle with oil.
- Combine cumin, paprika, salt, mustard powder, fennel, and pepper in a bowl. Rub over both sides of ribs.
- 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.
- Roast, brushing with any extra sauce occasionally, for at least 30 mins or until ribs are sticky and falling off the bone.