1.2 kilograms beef short ribs – 4 ribs (see Cook’s Tip)
2 tablespoons red wine vinegar
2 teaspoons sea salt
1 tablespoon brown sugar
1 teaspoon each ground cumin and paprika
½ teaspoon each ground coriander and chilli
2 tablespoons American mustard
2 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons melted butter
1/3 cup brown sugar
2 cloves garlic, crushed
¼ - ½ teaspoon chilli powder
½ teaspoon sea salt
Preheat the oven to 150°C.
Cut the ribs into single pieces and place in a baking dish.
Rub: Place the ingredients in a bowl and rub together with your fingertips to combine well. Sprinkle over the ribs then rub onto all sides, making sure they are well coated.
Place bone side down in a baking dish and drizzle the vinegar over the top of the ribs then cover tightly with foil. Bake for 1½ hours or until the meat is very tender. Take care when handling the ribs as the meat will have shrunk away from the bone and can easily fall off while hot.
Cool the ribs in the dish. If cooking the day before, cover and refrigerate the ribs. Remove from the fridge 2 hours before grilling.
Glaze: Combine all the ingredients in a saucepan and bring to the boil. Simmer for 2 minutes then transfer to a bowl.
Preheat the barbecue to a low heat.
To cook: Scrape any fat off the ribs and brush all over with the glaze. Place on the bars of the grill and cook for about 30 minutes, turning and glazing every 5 minutes until the ribs are hot and cooked on all sides. Don’t let the glaze catch and burn.
Place on a serving platter and serve with American mustard. Makes 4 ribs
Cook’s tip: I buy the ribs according to how many I’m allowing for each person rather than by weight. Look for really meaty ribs to get the best result.