2 1/2 kg beef ribs, separated
2 red chilli pepper, finely chopped
1 onion, diced
2 garlic cloves, roughly chopped
1 tsp salt
4 tbsp tomato puree
2 tbsp white wine vinegar
A dash of Tabasco
Sunflower oil, for brushing
Grilled corn cobs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the ribs in a saucepan of boiling water and simmer for approx. 20 minutes. Drain and dry.
Mix together the chilli, onion, garlic, honey, salt, ground black pepper, tomato puree, vinegar and Tabasco in a pot. Add 200ml water and bring to the boil. Cook for 10 minutes until thick. Remove from heat and leave to cool.
Brush the ribs with oil and grill slowly for approx. 20 minutes. Brush occasionally with the sauce, and serve the rest separately. Serve with grilled corn cobs.