What might normally be forgotten can transform into a delicious recipe, with melt in your mouth flavour that transforms once slow-cooked.
Indulge in the deep, buttery richness of premium Wagyu short ribs, slow-cooked to perfection and finished with a bold, smoky glaze.
Serves 6
INGREDIENTS
- 2 x 1.2kg packs Futari Wagyu Slow Cook Ribs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt flakes
- 1 tsp fennel seeds
- 1 tsp ground black pepper
TEXAN-STYLE BARBECUE SAUCE
- ½ cup (125ml) tomato sauce
- ¼ cup (55g) brown sugar
- 2 tbs apple cider vinegar
- 1 tbs Worcestershire sauce
- 1 tbs American mustard
- 1 tsp ground paprika
METHOD
-
Prepare the Ribs
Preheat a covered barbecue on low or set your oven to 150°C. Place the Wagyu short ribs in a shallow roasting pan. -
Season & Slow Cook
Combine cumin, paprika, salt, fennel, and black pepper in a bowl. Generously coat both sides of the ribs with the spice mix. Cover the pan with foil and roast in the covered barbecue (using indirect heat) or in the oven for 3 hours, until the ribs are soft and tender. -
Make the Sauce
While the ribs cook, combine the tomato sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and paprika in a saucepan over medium heat. Stir for 5 minutes until the sauce thickens slightly and develops a deep, smoky flavor. -
Glaze & Finish
Uncover the ribs and brush them generously with the barbecue sauce. Roast for another 30 minutes, basting occasionally, until the ribs become irresistibly sticky and fall off the bone.
