2 kg beef short ribs
1/2 cup malt vinegar
2 tbsp toasted and ground cumin
1/4 cup brown sugar
2 tbsp maple syrup
1 tbsp Tabasco
6 cloves sliced garlic
2 tbsp smoked paprika
1 tbsp oregano
1 cup roughly chopped coriander
¼ cup olive oil
1 tbsp white pepper
2 long red chillies, roughly chopped
In a large, deep tray, coat the beef ribs in the marinade ingredients and season with salt and pepper and add 1.5 cups of water.
Cover the tray with baking paper and aluminium foil. Cook on the BBQ with the lid on for 1.5-2 hours, checking it every 20 minutes to turn the ribs.