STOUTBEEFRIBS
PREP+ COOKTIME4 HOURS 30 MINUTES
(+REFRIGERATION)SERVES 6
1½cups(375ml)darkstout
⅔cup(150g)firmlypacked
darkbrownsugar
¾cup(180ml)applecidervinegar
2 freshsmallredchillies,
choppedfinely
¼cup(70g)wholegrainmustard
4 beefshortspareribs (2kg),
sliced thickly
1 Combinestout,sugar,vinegar,chilli
andmustardina mediumbowl;stir
untilthesugardissolves.Pourmixture
overribsina glassorceramicdish;
tosstocoat.Cover;refrigeratefor
about2 hoursorovernight.
2 Preheatovento180°C/160°Cfan.
3 Placeribsandmarinadeina
flameproofbakingdish;coverwith
foilora lid.Cookinovenfor3 hours.
Removefoilorlid;cookfora further
1 houroruntilmeatistenderand
almostfallingoffthebone.Transfer
ribstoa platter;covertokeepwarm.
4 Placebakingdishonstovetopover
low-mediumheat;bringmarinade
mixturetoa simmer.Simmerfor 10
minutesoruntilthickandsyrupy.
5 Serveribswithreducedsauceanda
watercress and baby fennel salad if liked.Meatlovers Entertaining