Beef Short Rib 



- 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.