Sticky beef short ribs

• porsi: Serves four

Bahan-bahan

1.2 kg beef ribs, cut into ribs between the bones

400ml barbecue sauce, shop bought is fine, or follow the recipe below

Pinch fennel seeds

Small pinch coriander seeds

Pinch chilli flakes

1 tsp garlic powder

1 tsp ground cumin

80ml water

Barbecue sauce:

600ml ketchup

120ml cider vinegar

2 tbsp molasses or dark treacle

3 tbsp Worcestershire sauce

2 tbsp honey

1 tsp smoked paprika

1 tsp sweet paprika

2 tsp garlic powder

110g brown sugar

Petunjuk

1. Sear the ribs on the sauté function until they are golden, then add the seeds and spices and toast them a bit to release the extra flavour hidden away.

2. Add the shop-bought barbecue sauce (or the barbecue sauce ingredients listed above) and the water. You'll end up with a lot of sauce if you use the homemade version, but that's a good thing.

3. Switch on “meat/poultry” for 40 minutes. When finished cooking you’ll likely find it needs a bit of reducing to get to a nice sticky glaze, so remove the beef and use the sauté function to reduce the sauce until its nicely thickened and syrupy. Pour this glaze back over the ribs.