Ingredients

• 2 x 300g/10½oz beef short ribs
• olive oil
• for frying
• 2 tbsp sesame seeds
• 500ml/18fl oz veal stock
• 2 tbsp roughly chopped fresh coriander
• 2 spring onions
• thinly sliced at an angle
• 1 jalapeño chilli
• thinly sliced
• 1 lime
• cut into wedges
• to serve
• 500gkg/1lb 2oz salt
• bunch fresh thyme
• ½ garlic bulb
• halved
• 115g/4oz smoked paprika
• 60g/2¼oz light brown sugar
• 30g/1oz fine salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp freshly ground black pepper
• 1 tsp chilli powder
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 400ml/14fl oz tomato ketchup
• 100ml/3½fl oz American mustard
• 4 tbsp cider vinegar
• 4 tbsp Worcestershire sauce
• 4 tbsp runny honey
• 120g/4½oz light brown sugar

Directions

• To make the brine
• mix 2.5 litres/4½ pints water with the salt
• thyme and garlic in a large saucepan. Bring to the boil
• then simmer until the salt has dissolved. Leave to cool.
• Put the ribs in a large tupperware container and pour over the brine. Cover with a lid and refrigerate for 4 hours. When ready to cook
• wash the ribs under cold running water for 30 minutes.
• Meanwhile
• to make the spice mix
• put all ingredients in a bowl and mix well.
• To make the barbecue sauce
• fry the onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes
• until soft. Add 20g/¾oz of the spice mix and fry for 2 minutes. Add the remaining sauce ingredients and stir well. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.
• Preheat the oven to 140C/120C Fan/Gas 2.
• Pat the ribs dry with kitchen paper and rub with some of the remaining spice mix. Fry in a little oil over a medium heat until brown on both sides. Place the ribs in a deep casserole dish and cover with the veal stock. Braise in the oven for 4 hours
• or until tender. Set aside to rest.
• Increase the oven temperature to 180C/160C/Gas 4 and scatter the sesame seeds over a baking tray. Roast for 5 minutes
• or until golden and aromatic.
• Brush the cooked ribs with the barbecue sauce and sprinkle with fresh coriander
• spring onions
• jalapeño chilli and sesame seeds. Serve with lime wedges.