Ingredients
- 1800 – 2200 gr. rack of beef ribs
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 6 cloves garlic, crushed
- 1 tablespoon brown sugar
- 1/2 cup maple syrup
- 1/2 cup white wine
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
Method
- Preheat oven to 100 °C.
- Place ribs in a large foil-lined roasting pan and set aside.
- In a small bowl, combine oil, 1 tablespoon of salt, pepper, paprika, onion powder, garlic and brown sugar.
- Mix well to form a paste.
- Rub paste all over top and bottom of the meat.
- In a second bowl, mix maple syrup, wine, vinegar, tomato paste and remaining tablespoon of salt.
- Pour over the meat.
- Cover roasting pan with foil, sealing tightly around the edges.
- Place in the oven and roast for 16 hours or overnight.
- Brush pan juices over the meat.
- Cut apart ribs just before serving.