Slow-cooked Sticky Beef Spare Ribs
Serves: 4 | Preparation time: 10mins | Cooking time: 6 hours
1.2kg of Tasman Yearling Beef Spare Ribs
200ml of red wine
50ml of white vinegar
50ml of BBQ hot sauce (Eastern Brown)
2 tbsp. of Worcestershire sauce
2 tbsp. honey
250ml natural beef juices, from cooking
3 garlic cloves
2 bay leaves
2 tbsp. of tomato paste
5 tbsp. brown sugar
salt and pepper
*Optional: You could choose to marinate the ribs overnight with red wine and a couple of bay leaves.
1. Cover beef short ribs with seasoning and flour.
2.Heat the pan with olive oil or butter and brown the ribs on both side. Put the beef ribs into slow cooker.
3. In the browning pan, add the red wine, sugar, white vinegar, Worcestershire sauce, garlic, honey, bay leaves, tomato paste and beef juices. Cook for 3 minutes, tasting and adjusting accordingly.
4. Pour mixture into the slow cooker when done. Slow cook on high for 2 hours, moving the meat if required. Turn to low heat and allow to cook slowly for another 4 – 5 hours. Season and serve.