Sweet Sticky Beef Short Ribs. Perfect for the summer.
5tbsps of sweet chilli sauce
5tbsps of soya sauce
3tbsps of tomato ketchup
2tbsps of balsamic vinegar
1tbsp of smoked paprika
1tbsp of sugar
A handful of sesame seeds
3 sprigs of chopped thyme
1kg of beef ribs
Pinch of salt and cracked black pepper
Mix all the ingredients above in a bowl (the meat as well), cover with cling film and allow to marinate in the fridge for an hour before cooking.
Preheat the oven to 170oC.
Place the whole lot into a cooking bag and onto a roasting tray. Cover with tin foil.
Cook for hour and a half to two hours keeping an eye on them every twenty minutes.
Depending on the size of the ribs they may take longer in the oven.
Once the meat is nearly falling off the bone they are perfect to eat. For the last 10-15mins whack the oven up nice and high to 190oC and remove the ribs from the cooking bag, to allow the marinade to caramelize and get crispy and sticky.
Serve with some dressed rocket, parmesan shaving and halved cherry vine tomatoes.