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Smoky brown sugar ribs

Serves 4-6
Prep time: 10 minutes and then marinade overnight
Cooking time: 2 hours

You can prepare and cook these ahead of time. Just reheat on a grill or barbecue.



  • 3 red onions, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 2 red chillies, deseeded and roughly sliced
  • ½ cup firmly packed brown sugar
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground ginger
  • ¼ cup soy sauce
  • ¼ cup chopped coriander leaves
  • 1½ cups red wine
  • ¼ cup olive oil
  • ¼ cup sherry vinegar
  • Salt and ground pepper to taste
  • 2.5 kilograms beef or pork short ribs (ask your butcher to cut them across the bone into about 10cm lengths)
  • Extra sliced red chilli, lemon wedges and coriander leaves to garnish
View the method
  1. Place all the ingredients (except the ribs and garnish) into a processor and pulse to combine.
  2. Arrange the ribs in a shallow container in a single layer, pour over the marinade, cover and refrigerate overnight.
  3. When ready to cook, preheat an oven to 160°C, transfer the ribs to a roasting pan and cover with a layer of foil.
  4. Roast for 1½-2 hours basting every 20 minutes until they are tender and beginning to caramelise on the edges.
  5. Either eat immediately or cool and refrigerate for up to two days. To reheat them, grill or barbecue on a medium-hot surface for 3 minutes each side.
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