Recipe adapted from Adam Liaw’s slow roasted rib
We call this lazy Sunday cooking. But the slow roasting and baking really gave this popular “messy’ dish a new life to the simple beef ribs. WARNING: after 3 hours, the meat is seriously tender and addictive.
The fact that it’s incredibly easy and only one roasting pot/pan is used and washed.
Just throw everything together and let your free 3 hours to do the work.
Slow Roasted Beef Ribs (Pork ribs are just as good)
3kg beef short ribs
- 2 tbsp brown sugar
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp cumin powder
Caramelised onion barbecue sauce
- 1 tbsp olive oil
- 2 large brown onions, peeled and grated
- 3 cloves garlic, peeled and finely chopped
- 1 1/2 cups tomato sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp malt vinegar
- ¼ cup brown sugar
- 2 tbsp dijon mustard
Heat your oven to 140ºC. Combine the ingredients for the dry rub and rub all over the ribs. Place into a large oven tray, cover with aluminium foil and bake for 3 hours until the ribs are tender.
While the ribs are cooking, make the barbecue sauce. Heat the olive oil in a small saucepan over low-medium heat and add the onions and garlic. Reduce the heat to very low and cook for about 20-30 minutes, stirring regularly, until the onions are caramelised, browned and very soft. Add the remaining ingredients and stir until well combined. Remove from the heat.
Increase the heat of the oven to 175ºC. Brush the ribs with about half of the barbecue sauce and return uncovered to the oven for about 20-30 minutes, until caramelised. Serve the ribs with the remaining barbecue sauce and scatter with the pickles and parsley.
Now, just kick back and enjoy your free day!