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!
Congratulations to our May competition winners!
In-Store Mystery Box Winner
Online Mystery Box Winner
$20 Voucher (Members ONLY)
Lingesh Ananth Palanianantham
We are in the heart of Sydney winter and this month we will again give away 1 Mystery Box from our online entries and 1 Mystery Box for our in-store shoppers. A Superfresh voucher is also included.
These boxes are sourced seasonally and with love.
ENTER NOW on the link below:
We are giving opportunities for both in-store shoppers and all our online friendly peeps a chance to win these wonderful prizes.
There are also 10 x $20 vouchers to be given away to our Superfresh Club Members. All you have to do is shop and scan in the month of June for your chance to win one these vouchers. * Members ONLY
You must enter to be in it.
*Winners will be randomly selected in-store on Saturday 9/07/2016. Winners will be announced and published on our Website and Facebook page. All winners will be notified via email.
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Sydney is a great city, a VIVID city!
Sydney is again filled with Colour and Light for the annual Vivid Sydney Festival. The
23-day festival of light, music and ideas has become a landmark event. Plus it gets more exciting every year. This is the 8th year and we sure love it.
The free public exhibition of outdoor lighting sculptures and installations are something that needs to seen and experienced. With nightly activations across Sydney including Circular Quay and the Sydney Opera House, Darling Harbour, and Martin Place, and the for the first time the festival will expand to Taronga Zoo. The 23 days festival will end on 18 June, so try to squeeze in a night out (if you haven’t already!)
The Opera House is always a good starting point. Make your way to Circular Quay and then past the Overseas Passenger Terminal, under the Harbour Bridge and then back to the Quay. The many cruises available are also a great way to seat back and enjoy the event. It is simply stunning.
Don’t miss this event. Beautiful Sydney has it all going on.
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Check out our link below to read our most recent newsletter
APRIL 2016 NEWSLETTER