Slow Cooked BBQ Beef Short Ribs (Start this recipe 24 hours ahead if you can)

Meat , Sauces / Marinades


Spice Rub Ingredients:
1 tbsp chilli powder*
1 tbsp smoked paprika
½ tbsp cumin
½ tbsp brown sugar
½ tsp garlic powder
¼ tsp cayenne
½ tsp salt
¼ tsp pepper
1kg beef short ribs (Blue Mountain Butchery)
½ cup beef stock

BBQ Sauce Ingredients:
Olive oil
1 onion
1 tsp garlic powder
2 tbsp brown sugar
1 cup tomato sauce
2 tbsp cider vinegar
1 tsp cumin
3 tsp smoked paprika
1 tsp coriander
2 tsp chilli*
1 tbsp Dijon mustard
1 tsp tomato paste
½ cup water

Serve with:

Corn on the Cob (Rosedale Orchards)


Mix all of the spice rub ingredients together and rub over the ribs. Leave the ribs covered in the fridge overnight to marinate. The next day turn the slow cooker on low and place the seasoned ribs in with ½ a cup of beef stock. Cook the ribs on low for 6-8 hours depending on the thickness of the ribs, until the meat is tender and coming away from the bone. Make the BBQ sauce, sautee the onion in a pot with a little oil, add the spices and cook for 30 seconds before adding the remaining ingredients. Simmer the sauce on low until thick. Once the ribs are cooked, turn the oven on to grill. Remove from the ribs from the slow cooker and place on a tray. Smother the ribs in the BBQ sauce and place under the grill until hot and bubbling. Serve immediately with your favourite accompaniments. I love to eat with fresh corn on the cob and potato salad!


*I used chilli powder from my wonderful American friend, it is a blend of chilli and other spices that is mild hence the large quantity in the recipe. If using straight chilli powder decrease the amount to suit your taste!


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