BBQ Braised Beef Short Ribs

Ok these, now these are not only worth blogging about but they're worth cooking too. They were SO good. You can braise beef short ribs in different ways depending on how you want them to taste. An alternative to how I cooked them here is to put them on a low heat on the stove with a bottle of wine, beef stock, carrots and onions. You can leave them for hours until they fall apart and serve them with mash. MMMMMMMMMM. However to make them how I made them, BBQ style - you will need the following:Beef Short Ribs (I got mine from the butcher - 2 cut in half)For the dry rub:

• Ground coriander 2 teaspoons
• Ground paprika 2 teaspoons
• Ground cumin 2 teaspoons
• Garlic powder 2 teaspoons
• Mustard powder 2 teaspoons
• Onion powder or salt 2 teaspoons
• Salt and Pepper 2 teaspoon salt and half a teaspoon pepper

For the glaze:

• Some of the cooking juices
• Brown sugar 1 cup
• Ketchup 1 cup
• Bourbon 1/4 cup
• Star anise 2

Ok start by dry rubbing these bad boys up. Then I use Jamie Oliver's method to cook them. 100 degrees in the oven, with a little olive oil and two layers of tin foil on top for 7 to 8 hours. Best to start early and to keep cooking them until they are fall apart tender. The rub gives them a lot of flavour without them being overwhelmed by it. When they're cooked take them out of the oven and leave to one side. Start making your glaze. Just put all the ingredients in and on a medium - high heat, cook until it reduces and becomes even stickier. Keep tasting and if you think it needs more of anything add it in. When you're happy with consistency, brush over your short ribs and eat immediately. Enjoy!