Serves
4-6
Prep Time
30 minutes
Cooking Time
150 minutes
Ingredients
- 2kg beef ribs, trimmed
- 400g jar Leggo's Passata with Garlic- Gourmet Tomato Puree
- ⅔ cup apple cider vinegar
- ⅓ cup Worcestershire sauce
- ½ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 tablespoons Dijon mustard
- Sauerkraut and gherkins, for serving
Method
STEP 1Place a wire rack over a foil lined baking dish. Remove ribs from the refrigerator, season and place on rack. Stand at room temperature for 30 minutes.
STEP 2
Pour 1 cup water into dish and tightly cover with foil. Cook in a preheated oven at 160°C for 1½ -2 hours or until meat is tender and falling off the bone.
STEP 3
Meanwhile, to make BBQ sauce, combine Leggo's Gourmet Passata and remaining ingredients in a saucepan. Simmer over medium-low heat for 30-35 minutes, stirring occasionally until thickened and changed colour to a deep red.
STEP 4
Transfer ribs to a fresh foil lined baking tray and brush with ¼ of the BBQ sauce. Return to oven and cook for 10 minutes. Turn ribs over and repeat, brushing with ¼ remaining sauce. Cook for a further 10 minutes. Serve with remaining BBQ sauce, sauerkraut and gherkins.
Tips
The secret to tender ribs is baking them low and slow, with a little water in a tightly covered oven dish to keep them moist.