Sticky Wagyu Short Ribs

What might normally be forgotten can transform into a delicious recipe, with melt in your mouth flavour that transforms once slow-cooked.

Indulge in the deep, buttery richness of premium Wagyu short ribs, slow-cooked to perfection and finished with a bold, smoky glaze.

Serves 6

INGREDIENTS

• 2 x 1.2kg packs Futari Wagyu Slow Cook Ribs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sea salt flakes
• 1 tsp fennel seeds
• 1 tsp ground black pepper

TEXAN-STYLE BARBECUE SAUCE

• ½ cup (125ml) tomato sauce
• ¼ cup (55g) brown sugar
• 2 tbs apple cider vinegar
• 1 tbs Worcestershire sauce
• 1 tbs American mustard
• 1 tsp ground paprika

METHOD

1. Prepare the Ribs
   Preheat a covered barbecue on low or set your oven to 150°C. Place the Wagyu short ribs in a shallow roasting pan.

2. Season & Slow Cook
   Combine cumin, paprika, salt, fennel, and black pepper in a bowl. Generously coat both sides of the ribs with the spice mix. Cover the pan with foil and roast in the covered barbecue (using indirect heat) or in the oven for 3 hours, until the ribs are soft and tender.

3. Make the Sauce
   While the ribs cook, combine the tomato sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and paprika in a saucepan over medium heat. Stir for 5 minutes until the sauce thickens slightly and develops a deep, smoky flavor.

4. Glaze & Finish
   Uncover the ribs and brush them generously with the barbecue sauce. Roast for another 30 minutes, basting occasionally, until the ribs become irresistibly sticky and fall off the bone.