Sticky Texan-style BBQ beef short ribs

Ingredients

1. 2 x 1.2kg pkts Coles Australian Beef Slow Cook Short Ribs
2. 1 tsp ground cumin
3. 1 tsp smoked paprika
4. 1 teaspoob sea salt flakes
5. 1 tsp mustard powder (optional)
6. 1 tsp fennel seeds
7. 1 tsp ground black pepper
8. Texan-style barbecue sauce
9. 1/2 cup (125ml) tomato sauce
10. 1/4 cup (55g) brown sugar
11. 2 tbsp apple cider vinegar
12. 1 tbsp Worcestershire sauce
13. 1 tbsp American mustard
14. 1 tsp ground paprika

Description

• Step 1

  Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.

• Step 2

  Combine cumin, paprika, salt, mustard powder, if using, fennel and pepper in a bowl. Sprinkle over both sides of ribs.

• Step 3

  Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender.

• Step 4

  Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.

• Step 5

  Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.