Name: Fall-apart ginger beer and rum beef ribs
Prep time: 5 min
Cook time: 370 min
Total time: 375 min
Yield: 4-6
Ingredients: 6 beef short ribs (about 1.5kg); 1 Tbsp brown sugar; 1 Tbsp sweet smoked paprika; 1 tsp garlic powder; 1 tsp ground white pepper; ½ tsp fine salt; ½ tsp mustard powder; 500ml non-alcoholic ginger beer; ¼ cup barbecue sauce; 2 Tbsp rum; 1 Tbsp apple cider vinegar

Fall-apart ginger beer and rum beef ribs

Feast on these succulent ribs inspired by the ‘dark and stormy’ cocktail.

Serves 4-6

Prep

Cook

6H 10M

Total

6H 15M

You won’t need cutlery, but make sure there are bibs and lots of napkins handy!

Ingredients

6 beef short ribs (about 1.5kg)

1 Tbsp brown sugar

1 Tbsp sweet smoked paprika

1 tsp garlic powder

1 tsp ground white pepper

½ tsp fine salt

½ tsp mustard powder

500ml non-alcoholic ginger beer

¼ cup barbecue sauce

2 Tbsp rum

1 Tbsp apple cider vinegar

Method

Put ribs, sugar, paprika, garlic powder, pepper, salt and mustard powder in a large ziplock bag. Toss to coat and refrigerate overnight.

Combine remaining ingredients in a large bowl or jug. Arrange ribs in the bowl of a 5L slow cooker. Pour liquid mixture over the top. Place bowl in appliance, cover with lid and cook on low setting for 6 hours.

Remove ribs from slow cooker. Pour sauce into a small saucepan and bring to the boil over a high heat. Cook, stirring, for 10 minutes or until thickened. Brush a little sauce over ribs, then serve ribs with remaining sauce on the side.

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Ingredients

Method

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