Molasses glazed beef ribs

Low and slow is the name of the game here, where beef ribs are first smoked for 8 hours in a dry rub, before being basted in a citrus molasses glaze to finish.

Credit: Taste of the Tropics

• serves

  4

• prep

  10 minutes

• cook

  8:30 hours

• difficulty

  Easy

Ingredients

• 2 racks beef short ribs (each with about 9 bones)
• 3 tbsp ground coffee beans
• 2 tbsp chilli flakes
• 700 g (2 cups) molasses
• 3 medium citrus fruit (lemons, limes or oranges), juiced

Instructions

1. Preheat a barbecue smoker. Place the ribs in a heavy based flameproof baking dish.
   
2. Combine the ground coffee and chilli flakes in a bowl, then use a spoon to rub all over the beef ribs. Place in the smoker, cover and cook for 6-8 hours or until tender.
   
3. Meanwhile, place the molasses in a saucepan and simmer over low heat, stirring occasionally until thickened and reduced. Stir in the citrus juice and set aside.
    
4. When the ribs are tender, remove from the heat and place on a large piece of foil. Brush the ribs all over with the molasses glaze. Wrap the parcel tightly, then place it back in the smoker and cook for another 30 minutes for extra juiciness and stickiness.

This recipe and image is from Taste of the Tropics - Iconic Far North Queensland.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.