Recipe Submitted By:

BBQ Beef Ribs

Time Preperation:0:20 | Cooking: 6:00

Beef ribs are the best.


5 tbsp American yellow mustard
1 x 4-bone rack of beef short ribs (approx. 2kg)

For the rub
4 tbsp smoked paprika
1 tbsp mild chilli powder
1/2 tbsp freshly ground black pepper
1/2 tablespoon sea salt, plus extra to serve
2 tablespoons vegetable oil

For the marinade
4 tbsp light brown sugar
2 1/2 tbsp runny honey
50g unsalted butter
1 beef stock cube
1 1/2 tbsp water


Preheat your oven to 130C.

Rub your mustard all over the meat.

Mix all the rub ingredients together in a bowl, then pour over your ribs and rub it in with your hands, making sure every bit of meat is coated.

Place the ribs in a roasting tray, bone side down, and cook in the oven for 5 hours.

Put all the marinade ingredients into a saucepan over a medium heat.

Add a tablespoon or two of water and cook until combined, stirring the mixture as the butter melts.

Using a large sheet of heavy-duty tinfoil. Pour your marinade over the sheet and spread it out with a brush, then put your ribs on top, meat side down.

Bring the foil edges together so you have a closed foil parcel, and wrap it in a second sheet of foil.

Place the foil parcel in the roasting tray so that the meat side is facing down, and cook for another hour.

After this time, remove the ribs from the oven and turn the temperature up to 140C.

Unwrap the foil and carefully pour away the marinade and juices.

Lay the ribs meat side up in the roasting tray and return them to the oven for a further 35 to 40 minutes.

Remove from the oven and let the meat rest on a board for at least 10 minutes before serving

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