6-8 beef ribs (roughly 2 per person + extra to freeze!)
1/2 c plain flour for dredging
1 tsp salt
3 tbs oil
1/2 large onion, chopped
4 garlic cloves, minced
1 c beef stock
3/4 c malt vinegar
1 tbs chilli paste
2 tbs tomato sauce
2 tbs Worcestershire sauce
3/4 brown sugar
Method – slow cooker
Dredge the beef in flour and salt. This is easily done in a plastic bag if you don’t want flour all over your kitchen.
Then place in a hot pan with the oil and brown all over.
Once browned, place in the slow cooker.
In the pan cook the onion for about 5 mins then add the garlic and cook for another 2 mins.
Add the rest of the ingredients and bring to the boil then pour this over the beef ribs.
Cook on ‘low’ for 7-8 hours
Serve with rice and a coleslaw.
TIP: Make sure you make enough for at least two meals – one now and one to freeze.
You can always double the recipe to accommodate the amount of ribs
Method – oven
Pre heat oven to 130ºF / 265ºC
Do exactly as the slow cooker version by browning the meat and cooking the onions, garlic and bringing to boil the rest of the ingredients.
Place in a baking dish and cover with some baking paper and foil – the paper is to sit between the meat and the foil.
Cook for about 6-7 hours