Beef Ribs with Smoky South American Crust
Serves Four
Two racks of beef short ribs (two kilograms in total)
Salt and pepper
Three tablespoons of English mustard and Dijon mix
For the Rub:
Two tablespoons of sweet smoked paprika
One tablespoon of mild chilli powder
Half a tablespoon of milled black pepper
Half a tablespoon of sea salt
Two teaspoons of cumin
Two teaspoons of coriander
For the Marinade:
Four tablespoons of light brown Muscavado Sugar
Two and a half tablespoons of runny honey
55g of salted Butter
One and a half beef stock cubes
One and a half tablespoons of hot water
Half a tablespoon of soy sauce
Three garlic cloves, crushed
Pre-heat the oven to 130 degrees celsius.
Firstly prepare the racks of ribs. Rub in mustard and season with salt and pepper. Next mix the rub ingredients and cover the rib, making sure they are covered evenly. Bake in the oven for four hours.
Mix the marinade ingredients together in a bowl. When the ribs have finished cooking, remove them from the oven. Create a foil parcel and place the ribs inside. Place them flesh-side down and pour on the marinade, making sure there is plenty all over the ribs. Close the parcel of foil, making sure that the seal is tightly closed.
Finish on the barbeque for 20 minutes in the foil parcel, turning every five to 10 minutes.