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Beef Short Rib with Milk Bun Dumplings  



- 1.5 kg Beef short ribs

- 1 Tspn cumin powder

- 1 Tspn smoked paprika

- 1 Tspn sea salt flakes

- 1 Tspn mustard powder

- 1 Tspn fennel seeds

- 1 Tspn cracked blacked pepper


Basting sauce

- ½ cup tomato sauce

¼ cup brown sugar

2 Tbspns Apple cider vinegar

1 Tbspn Worcestershire sauce

1 Tbspn American mustard

1 Tspn ground paprika





- Preheat a covered BBQ on low,

or if using an oven heat to 150c,

pat ribs dry and place in a shallow

roasting pan.


- Combine paprika, sea salt flakes, cumin, fennel seed, mustard powder and pepper in a bowl and coat both sides of the ribs.


- Cover pan in alfoil and roast in a covered BBQ using indirect heat, or in the oven for 3 hours, until the meat is very tender.


- To make BBQ sauce:

combine vinegar, sugar, mustard, tomato sauce, Worcestershire sauce and paprika in a saucepan, stirring and simmering for 5 minutes or until it thickens slightly.


- Uncover the ribs and brush both sides, cook uncovered in the BBQ or oven for another 20 minutes, basting with any left over sauce.

Milk bun dumplings


360g all-purpose flour

20g skim milk power

4g baking powder

5g instant dry yeast

35g white sugar

40ml vegetable oil and more for greasing dough

200g warm water

14 squares of baking paper (10cm x 10cm)




1. Add flour, milk powder, baking powder, yeast & sugar in a large bowl and mix with a dough hook, or by hand.

2. Separately mix veg oil and warm water.

3. Mix wet ingredients into the dry ingredients and knead on a mixer for 3-5 minutes.

4. Rest until doubled.

5. Punch down dough, dust surface and roll to 1cm thick, grease lightly with veg oil.

6. Form a cylinder with the dough and cut into 14 pieces, knead and pinch each piece until they resemble round balls, then place on a square of wax-proof paper.

 8. Place in steamer and let prove for 30 minutes.

 9. Steam for 10-12 mins then turn off heat and let rest for 5 minutes before removing and dunking in the bbq sauce!

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