Braised barbecue beef short ribs recipe
 These braised barbecue beef short ribs are great to make ahead. The spice mix and barbecue sauce can be knocked up ahead of time, and this recipe will be easy to prepare on the day. 2 x 300g/10½oz beef ribs olive oil, for frying2 tbsp sesame seeds500ml/18fl oz veal stock2 tbsp roughly chopped fresh coriander2 spring onions, thinly sliced at an angle1 jalapeño chilli, thinly sliced1 lime, cut into wedges, to serve 2 x 300g/10½oz beef 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 500gkg/1lb 2oz saltbunch fresh thyme ½ garlic bulb, halved 500gkg/1lb 2oz salt bunch fresh thyme ½ garlic bulb, halved 115g/4oz smoked paprika60g/2¼oz light brown sugar30g/1oz fine salt1 tbsp garlic powder1 tbsp onion powder1 tbsp freshly ground black pepper1 tsp chilli powder 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 1 onion, finely chopped1 garlic clove, finely chopped400ml/14fl oz tomato ketchup100ml/3½fl oz American mustard4 tbsp cider vinegar4 tbsp Worcestershire sauce4 tbsp runny honey120g/4½oz light brown sugar 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 runny honey 120g/4½oz light brown sugar Method 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. 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. 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. 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. 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. 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. 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. 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. 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. Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander, spring onions, jalapeño chilli and sesame seeds. Serve with lime wedges. Recipe tips The spice mix will keep in an airtight container in a cool, dry place for 3 months.