sticky barbecue short rib of beef

This is not so much of a recipe but more of a suggestion. I'm giving you a method if used for a few years now. The recipe changes every time due to the ingredients used. For instance, I used Stokes ketchup this time but have used Heinz in the past.
For this, you will need:

• Short Rib of Beef (Speak to your butcher)
• Ketchup
• honey
• orange juice
• smoked paprika
• chilli flakes
• oyster sauce
• orange juice

Smother the ribs of beef with the ketchup and oyster sauce. It's about 5 parts ketchup to 1 part oyster. Massage it in while it's in a roasting dish.  Then sprinkle, quite liberally, the dry ingredients. Pour in  enough orange juice until the beef looks like it is sitting  in enough sauce. See first picture. Then drizzle with honey.
Cover with foil and then shove it in the oven at around 150°c for 4 hours. At this time the sauce should be have come together. Baste the meat and re-cover. continue cooking for around 2 hours at 140c.

The meat should feel soft and very tender once finished. Allow to cool in the sauce.

Ideally this dish can be made the day before required. It is easier to cut into portions once cooled. The sauce can be drained off too. left in the fridge over night the fat will lift to the top and can be discarded. leaving you a very tasty, sticky barbecue sauce.

I will work out a scaled down recipe, with the exact measurements in for you soon. Check back with me later.

The meat for this dish was supplied by The Brothers Butchery, Ipswich. It is currently on the menu at the Greyhound too.