Sticky barbecued short ribs and slaw
These meltingly tender beef ribs are perfect for lazy summer entertaining.
Serves 8 • Prep 20 mins, plus marinating • Cook 3 hrs
8 beef short ribs (about 2kg)500ml dark stout-style beer100ml maple syrup60ml apple cider vinegar60ml mushroom ketchup200ml smoky barbecue sauce2tbsp bourbon whisky (optional)
For the rub:
3tbsp dark brown sugar1tbsp each ground cumin, coriander, mustard powder, garlic powder, sweetsmoked paprika2tbsp fine sea salt
For the slaw:
1tbsp caraway seeds, lightly toasted
2tbsp apple cider vinegar
2tbsp American mustard
1tbsp maple syrup
½ small white cabbage, core removed, finely shredded
½ small red cabbage, core removed, finely shredded
1 small red onion, finely sliced
1 green apple, cored, finely sliced
Handful each mint, parsley, coriander
Handful pecans, roughly chopped
1 green jalapeno chilli, finely chopped
1 Combine the rub ingredients and sprinkle over the ribs. Marinate for at least 2 hrs.
Heat the oven to 200C Fan/Gas 7. Transfer the ribs to a roasting dish, bone
