Caribbean BBQ Sauce
Short Beef Ribs And Spicy Chilli Sweet Potato Wedges
“Short Beef Ribs and Chilli Sweet Potato Wedges – Fabrice’s Favourite ! – In fact he can’t get enough of these !”
Preparation & cooking time 3 hours (the ribs need to cook slowly on a low heat that is what takes the time ) – plus time to allow the meat to marinate – ideally overnight so that the flavours infuse
1kg (2lb) of beef short ribs
One jar of MRS MUAMBA’S CARIBBEAN BBQ SAUCE
3 large sweet potatoes, cut into wedges
4 tbsp sunflower oil
1 tbsp chilli flakes
Salt to taste
Preheat the oven to 150C/300F/Gas Mark 2. Arrange the short ribs in a baking dish. Pour the sauce over ribs and toss well, coating all the pieces. Marinate for 1 hour or overnight if possible. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve with sweet potato wedges.
For the spicy wedges – Preheat the oven to 200C/400F/Gas Mark 6 and toss the wedges with the oil and chilli flakes and season with salt. Roast in the oven for 15-20 minutes or until lightly browned. Serve with the short beef ribs – delicious!