Indirect grilling is a cooking technique, similar to a convection oven, where hot air is circulated around food. Unlike direct grilling, the heat source is not directly beneath the food being cooked.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 240 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1262 |
| Fat | 110.1g |
| Saturates | 46.1g |
| Protein | 40.6g |
| Carbs | 24.5g |
| Sugars | 17.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the grill for indirect cooking. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Create a two-zone fire by placing the charcoal on one side of the grill and leaving the other side empty. If using a gas grill, preheat the grill with burners on one side only. The internal temperature should be 100°C, lowest gas mark.
Combine the Demerara sugar, paprika, salt and pepper as a spice rub in a small bowl and set aside.
Using paper towels, pat the short ribs dry and coat with the spice rub, making sure to cover all sides. Place the ribs in a pot or roasting dish suitable for the grill and drizzle with the olive oil. Tightly cover the roasting dish with a tight-fitting lid or two layers of foil and cook on the grill for approx. 4 hours or until tender.
Once the ribs are tender, remove the lid or foil from the pot and brush the ribs with the barbecue sauce. Return the pot to the grill for 20-40 minutes or until the ribs are sticky and caramelised.
Serve topped with fresh oregano.
