“The closer the bone the sweeter the meat,” so the saying goes, and indeed, you will find these beef ribs very tasty! The marinade helps to add lots of flavour, so allow the beef to marinate in the fridge overnight to soak up the different flavours, or for at the very least two hours.

Ingredients (makes 4)
1 kg beef ribs 1 tbsp soy sauce
2 tbsp red wine vinegar 2 large cloves garlic
1 tbsp Worcestershire sauce
125ml (½ cup) tomato sauce
3 tsp sugar 1 tbsp paprika
Salt to taste

1. Finely grate the garlic on the smallest holes of the grater. In a large bowl mix well together the tomato, soy and Worcestershire sauces, sugar, garlic, paprika, red wine vinegar and garlic. Add a little salt if necessary, cover and put aside.
2. Chop the ribs into medium-size pieces or ask the butcher to do this for you when you buy them.
3. Wash the ribs and heat a large saucepan of water until boiling. Cook the ribs in the boiling water (which should cover all the ribs), for about five minutes.
4. Drain, but do not throw away this water as it can be frozen and used as beef stock, in the future.
5. Put the ribs in the marinade and leave covered overnight, or for at least two hours.
6. Prepare the charcoal grill or stove for barbequing and wait until the coals turn an ashy-gray. Lightly grease the grill or flat plate by brushing over a little oil.
7. Remove the ribs from the marinade, but do not throw it away. Grill the ribs, brushing frequently with the marinade, until the ribs are well browned and cooked through. Serve hot with a fresh vegetable salad.