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Preparation time: 30 minutes
Cooking time: 3-4 hours
Serves: 3-4


  • 1.5 kg Outback Beef Real StockCamp Beef Ribs
  • 1 Tspn cumin powder
  • 1 Tspn smoked paprika
  • 1 Tspn sea salt flakes
  • 1 Tspn mustard powder
  • 1 Tspn fennel seeds
  • 1 Tspn cracked blacked pepper

Basting Sauce

  • 12 cup of tomato sauce
  • 14 cup brown sugar
  • 2 Tbspns Apple cider vinegar
  • 1 Tbspn Worcestershire sauce
  • 1 Tbspn American mustard
  • 1 Tspn ground paprika


  1. Preheat a covered BBQ on low, or if using an oven heat to 150c, pat ribs dry and place in a shallow roasting pan.
  2. Combine paprika, sea salt flakes, cumin, fennel seed, mustard powder and pepper in a bowl and coat both sides of the ribs.
  3. Combine all basting sauce ingredients in a bowl, brush this sauce over the ribs.
  4. Cover pan in alfoil and roast in a covered BBQ using indirect heat, or in the oven for 3 hours, until the meat is very tender.

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