Angus Beef Spare Ribs

These come off the rib cage with a good layer of meat over the bone. They need patience and nothing else: the fat and connective tissue break down over a long cook and the meat goes soft and sticky. About half the weight is bone, so buy for hungry people. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Low oven or low smoker, wrapped in foil, three to four hours until the meat pulls back off the bone. Unwrap for the last twenty minutes and brush on the sauce then, not at the start. Put it on early and the sugar burns before the meat is done. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Rest them ten minutes, then cut between the bones. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.