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Sticky BBQ Short Ribs
3kg Beef Short Ribs
Salt & Pepper
200ml Tomato Ketchup
2 tbsp. Maple Syrup
1 tbsp. Brown Sugar
2 tbsp. Cider Vinegar
1 tbsp. Dijon Mustard
60ml Worcestershire Sauce
Season the ribs and rub with oil, then place in a single layer in a roasting tin, covered with 2 layers of foil, sealed tightly.
Cook in a low oven, preheated to 100˚C Fan for around 7 hours or until tender.
Once cooked, remove the ribs and deglaze the pan, scraping all the juices into a saucepan.
Skim away some of the fat if there is too much.
Bring the juices to a boil and then add the remaining ingredients, stir to combine and simmer until thickened.
Increase the oven to 160˚C, brush the ribs with the sauce and place back in the oven to get sticky. This will take around 20-30 minutes.
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