Ingredients

Check off ingredients as you go

Serves 6

• 1.5kg (3.3 lbs) beef short ribs

For the sauce

• 2 tbsp water
• 4 tbsp mustard
• 100g (⅓ cup) ketchup
• 2 tbsp honey (or date honey)
• 3 tbsp soy sauce
• 1 tbsp paprika (sweet or smoked)
• 400g (14 oz) crushed tomatoes
• 3 tbsp rosemary (optional)
• 1 tbsp balsamic or wine vinegar
• Black pepper
• 1 head of garlic

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, mix all the sauce ingredients together. Add the short rib pieces to the marinade and massage well to coat the meat thoroughly. Let marinate for several hours or overnight.

2. Place in a baking dish and seal tightly with parchment paper, then aluminum foil. Bake at 150°C (300°F) for 4 hours. The meat should be tender enough to shred with a fork. Turn occasionally during cooking, then re-cover.

3. Carefully remove the meat and garlic head, then strain the sauce. This step is optional but gives you a smooth sauce. Pour the sauce back over the meat.

You can serve the BBQ short ribs with roasted vegetables. A few ideas:

The short ribs prepared this way can also be shredded and used to fill Chinese steamed buns, the famous gua bao.

To make the gua baos