Marsh's Sticky Texan Style BBQ Short Ribs
Posted on August 18 2020
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoob sea salt flakes
1 teaspoon mustard powder
1 teaspoon ground fennel seeds
1 teaspoon ground black pepper
TEXAN-STYLE BARBECUE SAUCE:
1/2 cup (125ml) tomato sauce
1/4 cup (55g) brown sugar
2 tablespoons apple cider vinegar
1 tablespoons Worcestershire sauce
1 tablespoon American mustard
1 teaspoon ground paprika
Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.
Combine cumin, paprika, salt, mustard powder, fennel and pepper in a bowl. Rub over both sides of ribs.
Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender.
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.
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.