Shredded short rib crackers

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Medium / Huntley & Palmers Flatbread Cracked Pepper & Rock Salt

Five hours might seem a long time to wait for a Flatbread topping but believe me, it’s well worth it. These beef short ribs are slow roasted, shredded, then tossed in a homemade stout BBQ sauce. Serve with a delicious slaw, pickles and Moa beer. This is how you feed the backs. 

Recipe from Marty The Backyard Cook

Prep time: 30 minutes
Cooking time: 5 hours plus resting




2 beef short ribs on the bone (about 1.2-1.5kg)
1 cup (250ml) Moa Imperial Stout


Stout BBQ Sauce

1 cup (250ml) Moa Imperial Stout
150 grams ketchup
3 tablespoons American mustard
2 tablespoons chipotle/chilli sauce
2 tablespoons Worcestershire sauce
60 grams soft brown sugar



2 cups finely shredded red cabbage
2 tablespoons mayonnaise
1 teaspoon American mustard
1 teaspoon lemon juice
salt and pepper
2 tablespoons finely sliced spring onions, green parts only
Huntley & Palmers Flatbread Pepper & Rock Salt crackers
Bread & butter pickles for serving





Step 1.
Short Ribs: Preheat your oven to 150°C bake. Place the ribs, bones down, in a roasting dish. Season all over with salt and pepper, pour the beer into the bottom of the roasting dish, cover tightly with aluminium foil and place in the oven for five hours to cook low and slow.

Step 2.
After five hours, remove the dish and rest the ribs for 30 minutes. Once rested, place the ribs on a board and use a fork to remove the meat, discarding the bones and any sinew. Shred the meat with the fork, place in a large bowl and mix in ½ cup of the BBQ sauce (recipe below). If you want more sauce, feel free to add as required.


Stout BBQ sauce

Place all the ingredients in a pot and whisk to combine. Place on a medium heat and bring to a boil, then reduce to a simmer for 8-10 minutes, until it starts to thicken. Tip into a jar and allow to cool before using. The sauce can be made ahead and stored in the fridge for up to 2 weeks. (Makes roughly 500ml/2 cups BBQ sauce.)



In a large bowl, whisk the mayonnaise, mustard, lemon juice and a pinch of salt and pepper. Add the cabbage and toss until coated, then sprinkle over the spring onions.


To serve 

To build one of these beauties, take a Flatbread cracker, top with some pickles, a nice dollop of the shredded short rib meat, some slaw and you’re good to go. These tasty morsels are perfectly matched with a Moa Imperial Stout


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