Ingredients
- 1.5–2 kg Budgee Valley Beef spare ribs
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup beef stock
- 1 cup tomato passata or crushed tomatoes
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Salt & freshly cracked black pepper, to taste
Optional Crust Topping
- 1/4 cup crispy bacon bits
- 1/4 cup grated Parmesan
- 1 tbsp mustard or BBQ sauce for brushing
Method
1. Sear the ribs:
Preheat oven to 150°C (300°F). Heat oil in a heavy-based oven-safe pot or Dutch oven over medium-high heat. Season ribs with salt and pepper, then sear them in batches until browned all over. Remove and set aside.
2. Build the flavour:
In the same pot, reduce heat and sauté onion and garlic until soft and fragrant. Stir in beef stock, tomato passata, Worcestershire, balsamic vinegar, sugar, mustard, and smoked paprika.
3. Slow cook to perfection:
Return the ribs to the pot, meaty side down. Cover tightly with lid or foil and bake in the oven for 3.5 to 4 hours, or until the ribs are fall-apart tender.
4. Add the crust (optional but delicious):
Remove lid and gently turn ribs bone-side down. Brush tops with mustard or sauce, sprinkle with bacon and Parmesan. Return to oven uncovered for 15–20 mins to crisp the top.
5. Rest & serve:
Let the ribs rest for 10 minutes before serving. Spoon over some of the rich sauce from the pot and pair with creamy mash, roasted veg, or a fresh salad.