Brought to you from the Good Food and Wine Festival 2012.


  • 1 x pkt short ribs (see note)

  • Murry River Salt Flakes

  • 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 peppe

  • ¼ cup brown sugar

  • ¼ cup Worcestershire sauce

  • 1 cup carrot, finely chopped

  • 100 g butter


  • 1.

    Cut through the meat between the bones to separate the ribs and slice into 3 cm slices.

  • 2.

    Season with Murry River Pink Salt and pepper and place in a deep oven dish, bone side up.

  • 3.

    Mix remaining ingredients and pour over ribs.

  • 4.

    Marinate overnight in the refrigerator.

  • 5.

    Cook in the oven at 165°C for 2 – 3 hours, until the meat is tender and falling off the bone.

  • 6.

    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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 276kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 26g
  • Sugar 17g
  • Sodium 423mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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).

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