4 bone rack, beef short ribs
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon dry English mustard
2 teaspoons each ground cumin and coriander
1 teaspoon sea salt
¼-½ teaspoon chilli powder
½ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon yellow American mustard
Preheat the oven to 130°C fan bake.
Rub: Combine all the ingredients in a bowl.
Cut the ribs into four single pieces then rub the spice mix all over every side of the meat.
You can cover and refrigerate the meat for up to 24 hours at this point, but bring back to room temperature before cooking.
Line a baking dish with foil, bringing it up the sides. Put ½ cup of water in the base then add the ribs, meat side down.
Cover tightly with foil and braise for 4-5 hours, by which time the meat should be very tender and falling off the bone. Cooking time will depend on the thickness of the ribs.
The ribs can be cooled in the baking dish at this point then covered and refrigerated for 2 days. To reheat, lift off all the congealed fat then cover tightly with foil. Place in a 180°C oven and cook until hot.
To serve: Put the vinegar, sugar and mustard in a small saucepan and boil for about 3 minutes until reduced to a glaze.
Place the ribs on a serving platter and brush generously with the glaze.