Ingredients:
1 beef short-rib per person
For the rub:
Mace
Black pepper (coarsely ground)
Paprika
Coarse salt
For the sauce:
Onion x2
Chillies (x1)
Bottle of IPA
Mace
Black pepper (coarsely ground)
Paprika
Dark brown sugar
Method:
Mix together the ingredients for the dry rub. Rub into the beef and leave overnight. Finely chop the onion and chilli. Fry in a pot with a little oil until they are nicely browned. Add the sugar and allow for caramelisation. Add beer a little at a time until the sauce has reached a good consistency. Throw in the seasonings.
Heat the oven to 150C. The ribs should be cooked fully wrapped in foil, but first smother them in the sauce. They should be cooked for at least 3 hours to be super tender.