Sticky BBQ Short Ribs

Sticky BBQ Short Ribs


  • 3kg Beef Short Ribs
  • Salt & Pepper
  • Rapeseed Oil
  • 200ml Tomato Ketchup
  • 150ml Beer
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Brown Sugar
  • 2 tbsp. Cider Vinegar
  • 1 tbsp. Dijon Mustard
  • 60ml Worcestershire Sauce


  1. 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.
  2. Cook in a low oven, preheated to 100˚C Fan for around 7 hours or until tender.
  3. Once cooked, remove the ribs and deglaze the pan, scraping all the juices into a saucepan.
  4. Skim away some of the fat if there is too much.
  5. Bring the juices to a boil and then add the remaining ingredients, stir to combine and simmer until thickened.
  6. 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.
  7. Serve immediately.
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