Name: Low & Slow Sticky Beef Spare Ribs
Prep time: 20 min
Cook time: 270 min
Ingredients: 2 –3kg beef spare ribs (whole rack or cut into portions); 2 tbsp olive oil; 2 tbsp sea salt; 1 tbsp cracked black pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 cup BBQ sauce; 1/2 cup beef stock; 1/4 cup brown sugar; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tbsp honey

Low & Slow Sticky Beef Spare Ribs

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Prep Time 20

Cook Time 4 30

Servings: 6

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

2 –3kg beef spare ribs whole rack or cut into portions
2 tbsp olive oil
2 tbsp sea salt
1 tbsp cracked black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 cup BBQ sauce
1/2 cup beef stock
1/4 cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp honey

Method

Remove ribs from fridge 30–45 minutes before cooking to bring to room temperature
Preheat oven or BBQ (indirect heat) to 140°C
Pat ribs dry and rub with olive oil
Mix salt, pepper, smoked paprika, garlic powder, onion powder and cumin then coat ribs evenly
Place ribs on a tray or in a roasting dish and cover tightly with foil
Cook low and slow for 3.5–4 hours until meat is tender and pulling back from the bone
While ribs are cooking, combine BBQ sauce, beef stock, brown sugar, apple cider vinegar, Worcestershire sauce and honey in a saucepan and simmer for 10–15 minutes until slightly thickened
Remove ribs from oven and increase heat to 200°C or prepare BBQ for high heat
Brush ribs generously with sauce and return uncovered for 15–20 minutes, basting again halfway, until sticky and caramelised
Rest for 10 minutes before slicing and serving

Notes

Low and slow is key — don’t rush them or they’ll be tough
Great finished on the BBQ for extra char and flavour
Serve with slaw, corn or roasted potatoes
Leftovers reheat well and are even better the next day