You can use a slow cooker or a casserole dish - up to you, but keep it low and long. Then you separate the meat and the juices and refrigerate. The fat that rendered out of the meat will rise to the top of the liquid and you can simply remove it.
The next day is easier, you make the bbq sauce (ingredients you generally have in the cupboard), smother it over the ribs and pop them back in the oven for an hour to heat through. Believe me, its worth it.
Ingredients:
4 beef short ribs
1 bottle Corona beer (or similar)
salt & pepper
Put the meat into the pot with salt and pepper. Pour in the beer and cover. If its a slow cooker I would cook on high for 3 hours and low for another 6. For a casserole I would put the oven on at 100 C, cover the pan tightly and cook for 8 hours.
Then leave to cool before putting the beef in one dish and the liquid in a straight tub (this is so the fat comes off the top easily. Refrigerate both.
The next day, take the meat out of the fridge to get to room temperate. For the sauce, after removing the fat, you will have a wonderful concentrated beef jelly. Pop into a wide pan and turn the heat to high until bubbling. Add about 80g-100g tomato ketchup, 1 tbsp. malt vinegar, 2 tbsp. Worcestershire sauce, 2 tsp. golden sugar and 1 tbsp. English mustard. Stir well and let it bubble and reduce. Taste to check for flavour - many people like bbq sauces sweeter or stronger.. I added a spray of liquid smoke which I bought ages ago and adds a lovely smoky flavour.
When the sauce is thick and coats the back of a spoon, paste it generously over the beef. Pop into the oven at 100 C for about 40 minutes. And its ready.
Serve with just about anything! Chips, potatoes, rice, potato salad... Or just by itself. Its melt in the mouth delicious.
Note: If you can get hold of a bottle of liquid smoke - I'd recommend it for ANY barbecue!
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