Maus’ Slow Cooked Beef Ribs
Contributed by Maureen Pearce, Telpara Hills CEO of Catering
This is a special way to use Beef Ribs, an underappreciated cut.
- 2 kg Beef Ribs
- 5 tbsp American yellow mustard
- 4 tbsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp mild chilli powder
- ½ tbsp sea salt
- 2 tbsp vegetable oil
- 4 tbsp brown sugar
- 2 ½ tbsp honey
- large knob of unsalted butter
- 1 beef stock cube, crumbled
- 1 ½ tbsp water
- 1 tsp liquid smoke, optional (Liquid smoke can be purchased from a specialty BBQ stores and adds a great smoky flavour).
Preheat oven to 130°C. Rub mustard over the ribs. Mix the rub ingredients together and pour over ribs and with hands rub all over covering all the meat. Place into a roasting pan with ½ cup water, cover with alfoil and roast 5 hours.
Then get a large sheet of al foil (I use double thickness). Pour some marinade onto al foil and spread. Place ribs on al foil, meat side down. Pour the rest of marinade over, then bring edges together to make a sealed parcel. Cook for a further hour. By this time they should be very soft.
Take ribs out of the oven. Turn ribs meat-side up, pour away excess juices and marinade, leaving enough to glaze meat. Bake for another 35 minutes to finish in a 140°C oven. Rest for 5 minutes before serving.
Serve sliced or as full ribs with baked potatoes and sour cream and coleslaw.