Most butchers can supply you with beef short ribs. Keep the ribs attached as a rack until after cooking to ensure they're moist.
|½ cup||Soy sauce|
|½ cup||Cider vinegar|
|¼ cup||Worcestershire sauce|
|¼ cup||Tomato sauce|
|½ cup||Brown sugar|
|2 cloves||Garlic, crushed and chopped|
|2 kgs||Beef short ribs, connected as racks (Main)|
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- Combine soy sauce, cider vinegar, oil, Worcestershire sauce, tomato sauce, brown sugar and garlic together. Place ribs in a non-reactive container and pour over marinade. Refrigerate for 12 to 24 hours.
- Preheat oven to 140C. Place ribs in a baking dish and cover tightly. Bake for 3 hours, basting and turning at times and taking care not to let them dry out. The meat should be very tender - if not, then cook a little longer.
- Increase oven heat to 200C. Remove cover from ribs and cook, turning regularly until brown and crunchy on the outside. Separate into individual ribs and serve.