serves 5. | Prep Time 15 min | Cooking Time 3 hrs 30 mins

INGREDIENTS

2 x 1.2kg pkts  Australian Beef Slow Cook Short Ribs 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1 teaspoon sea salt flakes 

1 teaspoon mustard powder (optional) 

1 teaspoon fennel seeds 

1 teaspoon ground black pepper 

TEXAN-STYLE BARBECUE SAUCE

1/2 cup (125ml) tomato sauce 

1/4 cup (55g) brown sugar 

2 tablespoons apple cider vinegar 

1 tablespoons Worcestershire sauce 

1 tablespoon American mustard 

1 teaspoon ground paprika 

METHOD

Step 1 Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan. 

Step 2 Combine cumin, paprika, salt, mustard powder, if using, fennel and pepper in a bowl. Sprinkle over both sides of ribs. 

Step 3 Cover pan with foil. Roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender. 

Step 4 Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. 

Step 5 Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.