6 regular beef short ribs (or 3 L size ribs)
2 tbs brown sugar
2 tbs paprika
2 tbs ground cumin
2 tbs garlic powder
2 tbs ground chilli
1 tbs sea salt
300 ml beer
Soak the ribs in a beer overnight.
Combine the sugar, spices and salt in a bowl and mix well. Rub all over the beef short ribs (drained and dry), cover and refrigerate for 1 hour to allow the flavours to develop.
Preheat the oven to 180 C.. Spread the ribs in a single layer in a large roasting tin. Cover with foil and bake for 1-2 hours until almost tender. Remove the foil and cook for another 30 minutes until a bark forms on the outside of the meat.
Remove from the heat and rest for 15 minutes, then serve.