| Created by | Spinneys |
| Prep time | 40 minutes |
| Marination time | Overnight |
| Cook time | 90 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 943 |
| Fat | 54.6g |
| Saturates | 14.9g |
| Protein | 98.2g |
| Carbs | 9.8g |
| Sugars | 0.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the ribs in a baking dish.
Combine the sauce ingredients and pour it over the ribs. Cover the dish with cling film and place in the refrigerator to marinate overnight.
To make the smoked garlic, drizzle 2 tablespoons of oil over the bulbs and season with salt. Wrap loosely in aluminium foil and place on the grill for 30 minutes before removing. Set aside to cool completely.
Remove the short ribs from the fridge to allow them to come to room temperature. Preheat the smoker to 105ºC.
Finely chop the red chillies and parsley and place in a medium-sized bowl. Add the remaining oil, vinegar, salt and pepper. Squeeze in the soft garlic cloves.
Remove the ribs from the sauce and place in the smoker. Cook for 6 hours, basting with the sauce every 2 hours.
Remove from the smoker and rest for 10 minutes before serving with the chimichurri.
