If you’re looking for a tasty and hearty meal that’s perfect for sharing with family and friends, then look no further than sticky Texan-style BBQ beef short ribs. These juicy, flavorful ribs are slow-cooked until they’re fall-off-the-bone tender and then coated in a deliciously sticky BBQ sauce that’s sure to leave you licking your fingers.
Beef short ribs are a popular cut of meat for BBQ lovers, and for good reason. They’re packed with flavor and are a great way to feed a crowd. In this article, we’ll take a look at how to cook sticky Texan-style BBQ beef short ribs that are sure to be a hit with everyone.
- 2 x 1.2kg pkts Coles Australian Beef Slow Cook Short Ribs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 teaspoon sea salt flakes
- 1 tsp mustard powder (optional)
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- Texan-style barbecue sauce
- 1/2 cup (125ml) tomato sauce
- 1/4 cup (55g) brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp American mustard
- 1 tsp ground paprika
- Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.
- Combine cumin, paprika, salt, and mustard powder, if using, fennel, and pepper in a bowl. Sprinkle over both sides of the ribs.
- Cover the pan with foil. Roast in a covered barbecue using indirect heat, or in the 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.