Texan-style Beef Ribs

Cook time 3 hours
Servings 4-6


4 beef shortribs

Small soft bread rolls, to serve
Coleslaw, to serve


150ml whiskey or bourbon
250ml tomato sauce
250ml apple cider vinegar
300g brown sugar
120ml worcestershire sauce
120ml soy sauce
1 tsp mustard powder
1 tsp smoked paprika
1 tsp chinese five spice 
1 tsp oregano

Texan-style Beef Ribs


Preheat oven to 165°C.

In an oven-safe stew pot over high heat, sear the ribs until caramelised all over.

Place the whiskey or bourbon into a pot and bring to the boil. Add in the rest of the marinade ingredients and stir to combine, then bring to the boil and boil for 3 minutes until thickened and sticky. Cool a little.

Pour the marinade and 100ml of water over the ribs. Cover with baking paper and a lid and cook in the oven for 2 ½ hours or until the meat from the ribs start to fall apart. Check half way through to see if a little extra water is needed to stop the sauce from burning as it reduces during the cooking process. 

Turn the oven to the grill element. Place a rack over an oven tray and transfer the ribs carefully from the pot to the rack. Place under the grill for 5-10 minutes to form a crust.

Bring the cooking liquor to the boil and thicken. Pour the sauce over the ribs and serve with slaw, pickles and soft bread rolls.