Ingredients
SHORT RIBS
- 2 tablespoons brown sugar + ¼ cup
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- Zest 1 lemon
- 2 teaspoons sea salt
- 1 x 2.5kg piece beef short rib
- ½ cup apple juice
- 20g ginger, thinly sliced
- 2 tablespoons lemon juice
- 250g strawberries, hulled, finely cubed
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped coriander
- 2 tablespoons lime juice
Method:
Pre-heat a hooded BBQ to 160°C.
Put the 2 tablespoons of brown sugar, olive oil, ground coriander, lemon zest and salt into a bowl and mix to combine. Spread this mixture over the top and sides of the ribs. Put the ribs into a large roasting dish and pour in one cup of water. Cover tightly with tinfoil then put into the BBQ and close, roasting for 1 hour. Top up with more water as it evaporates.
While the ribs are cooking, put the remaining brown sugar, apple juice, ginger and lemon juice into a heavy-bottomed saucepan, bring to the boil then reduce the heat and boil for 5 minutes. Remove from the heat and set aside to cool.
Now remove the tin foil and continue to cook the ribs for a further 2 hours, basting with the apple syrup every half hour. Stop basting at this point and cook for another hour before turning up the heat and cooking until sticky and the meat is very tender.
Combine all the ingredients for the strawberry salsa in a bowl and mix well.
Shred the ribs and serve with the salsa, tortillas and all your favourite sides.
