The Australian Women’s Weekly Food

Meat & GREET



1½ cups (375ml) dark stout
⅔ cup (150g) firmly packed dark brown sugar
¾ cup (180ml) apple cider vinegar
2 fresh small red chillies, chopped finely
¼ cup (70g) wholegrain mustard
4 beef short spare ribs (2kg), sliced thickly

1 Combine stout, sugar, vinegar, chilli and mustard in a medium bowl; stir until the sugar dissolves. Pour mixture over ribs in a glass or ceramic dish; toss to coat. Cover; refrigerate for about 2 hours or overnight.

2 Preheat oven to 180°C/160°C fan.

3 Place ribs and marinade in a flameproof baking dish; cover with foil or a lid. Cook in oven for 3 hours. Remove foil or lid; cook for a further 1 hour or until meat is tender and almost falling off the bone. Transfer ribs to a platter; cover to keep warm.

Place baking dish on stovetop over low-medium heat; bring marinade mixture to a simmer. Simmer for 10

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