2kg beef short ribs
1 1/3 firmly packed cups (330g) muscovado or dark brown sugar
6 garlic cloves, finely chopped
2 tbsp Worcestershire sauce
1/4 cup (60ml) HP sauce
1/2 cup (125ml) Irish whiskey or regular whiskey
1/2 cup (125ml) malt vinegar
4 thyme sprigs, leaves picked
3 star anise
Preheat the oven to 160°C.
Place the ribs in a roasting pan just large enough to fit them snugly. Season.
Whisk the sugar, garlic, sauces, whiskey, vinegar, thyme and star anise in a bowl.
Pour over the ribs, then cover with foil.
Roast ribs for 1.5 hours, then remove foil and cook, basting frequently, for a further 1.5 hours or until meat is tender and falling off the bone.
Transfer ribs to a plate and cover loosely with foil to keep warm.
Place the roasting pan over medium heat and stir the cooking juices until they are reduced and syrupy. Pour sauce over ribs to serve.