Ingredients
Dry Rub Ingredients
- 20 g coconut sugar or brown sugar
- 15 g smoked paprika
- 15 g mild paprika
- 15 g cumin powder
- 10 g salt
- 1/2 tbsp mustard powder
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 2 pinches of pimento or all spice
- 2.5-3 kg beef short ribs - or rindless pork belly cut into large chunks
Smokey BBQ Sauce Ingredients:
- 90 g water
- 30 g coconut sugar - or brown sugar
- 30 g butter
- 120 g tomato sauce
- 10 g tamari or coconut aminos or worcestershire sauce
- 10 g apple cider vinegar
- 10 g lemon juice
- 1 tsp cacao powder or instant coffee
- 1 tsp smoked paprika
Instructions
- ** Please note, this recipe requires overnight marinating**
- Add all of the rub ingredients to the mixer bowl, blend for 10 sec/speed 9/MC on or combine in a bowl if you don't have a thermal cooker.
- Put rub mixture and meat into a large container, coat meat with mixture thoroughly.
- Refrigerate overnight, or a minimum of 2 hours.
- Preheat oven to 150°C or 300°F, fanforced.
- Arrange meat on a deep roasting tray, cover with two layers of baking paper and then a final layer of alfoil.
- Bake in the oven for 2.5-3 hours depending on thickness of meat. You want it to be tender and falling apart.
- With 10 minutes remaining, prepare Smokey BBQ Sauce by putting all ingredients into the mixer bowl and cooking for 5 min/steaming temp/speed 3/MC on. Bring to a gentle boil on the stove top if you don't have a thermal cooker.
- Carefully drain off fat from the roasting tray and pour over bbq sauce. Turn oven up to 200°C or 400°F, fan forced, and bake for 15 min or until sauce is just bubbling but not over reduced.
- Serve immediately.
Notes
I used deboned short ribs. You can also use brisket etc... just adjust your cooking times appropriately, i.e. if your ribs aren't very meaty or are small, check them at the 2 hour mark.
This recipe can easily be doubled or tripled depending on your ovens capacity.
Bellini Users
Use blunt blade for this recipe
At step 8 use ST temp if using an Intelli, use 120°C or 250°F if using a Supercook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 200g | Calories: 1166kcal | Carbohydrates: 9.1g | Protein: 52.7g | Fat: 101g | Saturated Fat: 43.3g | Sodium: 792mg | Sugar: 7.4g