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KETCHUP GLAZED SHORT RIBS
Beef short ribs, smoked and seared, glazed in a rich Ketchup BBQ sauce that clings, caramelises and makes your eyes roll back.
Ingredients
For the short ribs:
  • 3 large beef short ribs bone-in, English cut
  • Salt & pepper
  • Olive oil
  • 2 tbsp Jack’s Meat Dust
For the ketchup glaze:
  • 5 tbsp Harrisons Ketchup
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Harrisons mild mustard
  • 1 tsp smoked chilli paste or chipotle, optional for heat
  • Pinch of salt
Instructions
Fire up for indirect cooking
  1. Set up your BBQ for two zone cooking at around 140–150°C.
  2. Add a chunk of oak or hickory for smoke.
Prepare the ribs
  1. Coat the short ribs lightly in olive oil, season with salt and pepper, then coat liberally in Jack’s Meat Dust.
  2. Place ribs bone side down on indirect heat and cook low and slow for 2.5–3 hours until tender and juicy (90°C internal).
Make the ketchup glaze
  1. Mix all glaze ingredients in a saucepan.
  2. Simmer gently over medium heat for 5–10 minutes until glossy and thickened. Set aside.
Sear & glaze
  1. Move ribs over to the hot zone of the BBQ.
  2. Baste with the ketchup glaze and sear each side for 1–2 minutes, flipping and layering up the glaze until sticky, charred and lacquered.
Rest & slice
  1. Rest for 10 mins, then slice between the bones.
  2. Brush with a final hit of warm glaze before serving.
Recipe Notes

Serve with:
Charred spring onions or blistered cherry tomatoes
Pickled slaw
Grilled bread to mop up the sauce
A cold beer and no cutlery — this is finger food