- 2 x 1.5kg short-ribs (each cut in half by your butcher)
- Olive oil
- Sea salt and black pepper
For the sauce
- 1 de-seeded and finely chopped red chilli
- 200 ml dark ale or stout
- 200 ml tomato ketchup
- 5 teaspoons honey
- 1 heaped teaspoons English mustard
- 4 teaspoons sherry or red wine vinegar
- 6 tablespoons Worcestershire sauce
Preheat the oven to 150ºC or equivalent.
Put the ribs in a roasting tray, seasoning well with sea salt and black pepper, and coating in a thin layer of olive oil. Wrap the tray tightly with two layers of foil and slow-roast for around 4 hours.
When they’re done, transfer to another oven-proof dish, leaving the roasting juices behind. Skim off the fat from the roasting tray and keep for roasties, bubble and squeak, etc.
Pour the remaining juices into a large saucepan and simmer for a few minutes, then add the rest of the sauce ingredients. Reduce the heat to low and simmer for around 10 minutes more, or until the sauce easily coats the back of a spoon.
Brush some of the sauce onto the ribs then put them back in the oven for half an hour.
Serve with creamy, buttery mash seasoned with sea salt, black pepper and grated nutmeg.