أضلاع لحم بقر قصيرة مطهوة على نار هادئة

Other 20 Mins Prep · 240 Mins Cook

1. Prepare the grill for indirect cooking. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Create a two-zone fire by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill with burners on one side only. The internal temperature should be 100°C, lowest gas mark.
2. Combine the Demerara sugar, paprika, salt and pepper as a spice rub in a small bowl and set aside.
3. Using paper towels, pat the short ribs dry and coat with the spice rub, making sure to cover all sides. Place the ribs in a pot or roasting dish suitable for the grill and drizzle with the olive oil. Tightly cover the roasting dish with a tight-fitting lid or two layers of foil and cook on the grill for approx. 4 hours or until tender.
4. Once the ribs are tender, remove the lid or foil from the pot and brush the ribs with the barbecue sauce. Return the pot to the grill for 20-40 minutes or until the ribs are sticky and caramelised.
5. Serve topped with fresh oregano.

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