Ingredients

Serves 4

1 x pkt short ribs (see note)
Salt & pepper
3 red peppers, roasted peeled, pureed
4 cloves garlic, crushed
1 brown onion, sliced
½ cup coriander, chopped
1 tbsp cumin, toasted & ground
150ml passata
¼ cup sherry vinegar
½ cup water
2 tbsp paprika, smoked
1 tbsp cayenne pepper
¼ cup brown sugar
¼ cup Worcestershire sauce
1 cup carrot, finely chopped
100 g butter


Corn, Avocado & Lime Salsa
4 corn cobs, boiled until cooked & cooled
1 cup diced tomatoes
1 avocado, diced
1 red onion, diced
½ cup chives, cut into 2 cm dice
½ cup fresh coriander sliced
4 limes juiced (approx ¼ cup)
¼ cup extra virgin olive oil
Salt & pepper

Method

Cut through the meat between the bones to separate the ribs and slice into 3 cm slices.
Season with salt and pepper and place in a deep oven dish, bone side up.
Mix remaining ingredients and pour over ribs.
Marinate overnight in the refrigerator.
Cook in the oven at 165°C for 2 – 3 hours, until the meat is tender and falling off the bone.
Serve with salsa, or you can even turn these into tacos. Just get some tortillas or taco shells and fill with meat and salsa.
Can be prepared ahead of time and re-heated.
 
Note: Ribs can be purchased from your butcher, some companies supply them pre cut (e.g. Cape Grim). Allow 400 to 500g of rib per person (about half is bone).

Corn, Avocado & Lime Salsa
Slice corn off the cob.
Mix all the ingredients together gently and serve immediately.