Ingredients
• 1.5kg beef short ribs
• 1/3 cup brown sugar
• 1 Tbsp celery salt
• 2 tsp smoked paprika
• 2 tsp sea-salt flakes
• 1/2 tsp ground black pepper
• 1/2 tsp ground white pepper
• 1/4 tsp ground chilli powder
• 1/3 cup tomato sauce
• 2 Tbsp smoky barbecue sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp horseradish cream
• Green shallots, to garnish
Method
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Cut ribs into 8cm pieces. Put sugar, celery salt, paprika, sea-salt flakes, black and white pepper,and chilli powder in a large glassbowl. Add ribs and toss until well combined. Cover and refrigerate for at least 2 hours or overnight.
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Transfer ribs to the bowl of a 4.5L-capacity slow cooker. Combine tomato, barbecue and Worcestershire sauces with horseradish cream in a medium jug. Pour mixture over ribs. Set appliance to low, cover and cook for 5 hours. Garnish with green shallots and serve.
