Ingredients
- 3 lbs (1.4 kg) meaty bone-in beef short ribs
- 1/4 cup (65g) peach preserves
- 1/2 cup (125 ml) water
- Juice of a lemon
- 1 1/2 tablespoons brown sugar
- 1 tablespoon vinegar
- 1/2 teaspoon paprika
- Black pepper, to taste
- 2 tablespoons Worcestershire sauce
Method
- Preheat the oven to 450°F (230°C).
- Arrange the ribs on a rack over a shallow baking pan.
- Roast in the oven for 30 minutes.
- Combine everything else in a small saucepan.
- Cook over a medium heat until thickened, stirring all the time.
- Set this sauce aside.
- Remove the ribs and rack from pan and discard the fat.
- Turn the oven down to 350°F (180°C).
- Return the ribs to the pan, then you can pour the sauce over them.
- Bake uncovered, basting occasionally, for an hour to 1 1/2 hours or until the ribs are tender.