* A halved 4 bone rack of beef short ribs 'from the plate', (about 1kg)
* 5 tablespoons American squeezy mustard
'''there's the rub'''
* 2 teaspoons Chilli powder (or to taste)
* 4 tablespoons Spanish Smoked paprika
* ½ tablespoon Sea salt
* ½ tablespoon Ground black pepper
* 2 tablespoons Tomato purée
* 2 tablespoons Olive oil
* 2 tablespoons ruby port
'''here's the Marinade'''
* 4 tablespoons muscovado sugar
* 2 tablespoons good Honey, warmed in the Microwave for a few seconds to make it runny
* 1 tablespoon Butter
* 1 beef Oxo cube, crumbled
* 2 tablespoons water

===Method===
* Make shallow criss-cross cuts on the meats side of the ribs.
* Mix the rub ingredients together in a bowl and mix well.
* Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat.
* If you have the time, place the ribs in a Lock and Lock style box and leave in a cool lace for a few hours before you start the cooking process.
* Pop the ribs in a lightly greased roasting tray, bone-side down, cover the tin with a layer of baking foil and Roast for 6 hours.
* After 6 hours, remove the tin-foil covering, drain and reserve and refrigerate the juices, they make a wonderful chilli-beef dripping!
* Gently heat the Marinade ingredients in a small pan, stirring until you have a liquid mix.
* Tear a few large sheets of really strong Tin-foil (Bacofoil Classic is ideal as it's so thick and strong).
* Put the ribs in the foil, bone-side up and paint the Marinade all over with a silicone Brush.
* Fold the foil over so you have a sealed parcel.
* Wrap in the second sheet of Foil and put back in the roasting tray for a further hour.
* After the hour in the foil parcel, increase the heat to 140° C (257° F - gas 1), fold back the foil roast the ribs, uncovered and Roast for another 40 minutes, basting often with the syrupy marinade.
* Remove and rest for at least 15 minutes before serving.

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