- Toss the ribs in the paprika, Bourbon and maple syrup. Add black pepper. If you can, marinate the ribs overnight in a sealed plastic bag in the fridge. When you're ready to cook them, allow them to get back to room temperature
To cook:
- Heat the oven to 150C, 130 fan, 300F, gas 2. Put the ribs and any marinade in 1 or 2 roasting tins-you don't want them overcrowded. Add the stock, cover with foil and leave to cook slowly in the oven for 3 hours
To barbeque:
- Take the ribs out of their cooking liquid. Mix together the glaze ingredients. You want the barbeque on medium heat. Put the ribs on the grill, and brushing frequently with the glaze, cook for around 20 minutes or until brown and sticky.
Ingredients
- 2 racks of beef short ribs, around 2.5kg (5½ lb)
- 2tsp smoked paprika
- 2tbsp Bourbon or whiskey
- 2tbsp maple syrup
- 1 litre (1¾) rich beef stock
For the glaze:
- 2tbsp concentrated beef stock (available in jars from all supermarkets)
- 2tbsp maple syrup
- 1tbsp Bourbon or whiskey
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