Serves 6-8 people
2 x 1.5 kg Beef Short Ribs
For the BBQ sauce:
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup
- Preheat the oven to 100ºC
- Place the ribs fat side up in a snug-fitting roasting tray. Season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day). Trim the excess fat off the top of the ribs at this stage but without removing any meat.
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients: Ketchup, stout, Worcestershire sauce, English Mustard. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they’re nicely coated all over, increase the oven to 150 degrees centigrade, then return the ribs to the oven for 20 to 40 minutes. Spoon the sauce from the bottom of the tin over the ribs after ten minutes to keep the ribs moist and increase the flavour. Keep them in the oven until sticky and caramelised to your liking. The longer the better as the ribs absorb more of the flavour and get nice and sticky on the outside.