Three Chilli Sweet Beef Short Ribs with Cowboy Beans, Chipotle Butter & Pickled Red Onion

Beef Short Ribs

• 1.5–2kg beef short ribs
• 3 tbsp Cut to the Smoke Three Chilli Sweet
• Olive oil

Maple Chilli Glaze

• 2 tbsp maple syrup
• 1 tbsp vinegar
• 1 tbsp soy sauce

Cowboy Beans

• 1 tin mixed beans, drained
• 1 small onion, diced
• 1 garlic clove, minced
• 2 tbsp ketchup
• 1 tbsp vinegar

Chipotle Butter

• 100g butter, softened
• 1 tsp chipotle paste
• Squeeze of lime

Pickled Red Onion

• 1 red onion, thinly sliced
• 2 tbsp vinegar
• Pinch of salt

1. Toss the sliced red onion with the vinegar and a pinch of salt. Set aside to pickle.
2. Coat the short ribs with olive oil and Cut to the Smoke Three Chilli Sweet seasoning. Leave to marinate for at least 2 hours.
3. Cook at 150°C in the BBQ or oven for 3–4 hours, until tender.
4. Mix together the maple syrup, vinegar and soy sauce. Brush over the ribs and cook for a further 20–30 minutes, until sticky and caramelised.
5. For the cowboy beans, soften the diced onion in a pan. Add the garlic, beans, ketchup and vinegar, then simmer until thick.
6. Mix the softened butter with the chipotle paste and a squeeze of lime.
7. Serve the short ribs over the cowboy beans, topped with the chipotle butter and pickled red onion.