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Short beef ribs with a New York style BBQ sauce


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a layer of oil in a large heavy-bottomed baking tray and brown the ribs all over. Remove and pour off most of the oil.
  • Add the onion and garlic with a little fresh oil, if needed, to the tray and sauté over a medium heat until tender, regularly stirring and scraping the bottom as you do so.
  • Then pour in the vinegar, mix well and reduce quite heavily, before adding the chilli paste, sugar, tomato sauce, Worcestershire and tomatoes with about 2 cups stock, the honey, molasses, mustard and seasonings. Stir well, bring to the simmer and cook for 3-4 mins.
  • Return the ribs to the tray in one layer, baste with the sauce and cook in the oven for about 1-1¼ hours until the meat is very tender and is almost falling off the bones, turning every now and then and adding more stock, if needed.



  • olive oil
  • 1½ kg beef short ribs
  • 2 large onions, finely chopped
  • 10 plump garlic cloves, finely sliced
  • 1 cup red wine vinegar
  • 3 heaped tbsp chilli paste
  • 6 tbsp brown sugar
  • 2 cups bought tomato sauce
  • 6 tbsp Worcestershire sauce
  • 2 cans diced tomatoes
  • 2-2½ cups chicken stock
  • 4 tbsp honey
  • 4 tbsp molasses
  • 4 heaped tbsp Dijon mustard
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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