- 2 x 300g/10½oz beef short ribs
- olive oil, for frying
- 2 tbsp sesame seeds
- 500ml/18fl oz veal stock
- 2 tbsp roughly chopped fresh coriander
- 2 spring onions, thinly sliced at an angle
- 1 jalapeño chilli, thinly sliced
- 1 lime, cut into wedges, to serve
For the brine
- 500gkg/1lb 2oz salt
- bunch fresh thyme
- ½ garlic bulb, halved
For the spice mix
- 115g/4oz smoked paprika
- 60g/2¼oz light brown sugar
- 30g/1oz fine salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp freshly ground black pepper
- 1 tsp chilli powder
For the barbecue sauce
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 400ml/14fl oz tomato ketchup
- 100ml/3½fl oz American mustard
- 4 tbsp cider vinegar
- 4 tbsp Worcestershire sauce
- 4 tbsp clear honey
- 120g/4½oz light brown sugar
To make the brine, mix 2.5 litres/4½ pints water with the salt, thyme and garlic in a large saucepan. Bring to the boil, then simmer until the salt has dissolved. Leave to cool.
Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook, wash the ribs under cold running water for 30 minutes.
Meanwhile, to make the spice mix, put all ingredients in a bowl and mix well.
To make the barbecue sauce, fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.
Preheat the oven to 140C/120C Fan/Gas 2.
Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours, or until tender. Set aside to rest.
Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes, or until golden and aromatic.
Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges.
The spice mix will keep in an airtight container in a cool, dry place for 3 months.