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Ingredients
- 6 beef short ribs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1/2 cup barbecue sauce
- 1/3 cup tomato sauce
- 1/3 cup maple syrup
- 2 tbsp apple cider vinegar
- Sea salt
- Cracked black pepper
- Coriander leaves to serve
Coleslaw
- 500 g coleslaw premix
- 1/2 cup whole egg mayonnaise
- 1 lemon juiced
- 1 tbsp Dijon mustard
Steamed Corn
- 2 corn cobs cut into thirds
- 50 g butter cubed
Instructions
- In a large bowl, combine the garlic powder, mustard powder, barbecue sauce, tomato sauce, maple syrup, apple cider vinegar and season with salt and pepper. Add the ribs and mix well to evenly coat the ribs.
- Add the ribs to the inner pan in the rice cooker. Do not exceed the jasmine rice line. Pour in the remaining sauce and close the lid.
- Select the 'Soup/Slow Cook' setting and dial in 4 hours and press start.
- When the ribs are done, transfer them to a serving dish with the extra sauce. Cover to keep warm.
- Clean the inner pan and return to the rice cooker. Use the supplied Measuring Cup and fill with 3 cups of water for 1.0 L model, 4 cups of water for 1.8 L model. Place the corn in the steaming basket and place the basket in the inner pan. Close the lid, select 'Steam' setting and dial in 5 minutes.
- Meanwhile, make the coleslaw; combine the mayonnaise, lemon juice and Dijon mustard in a large bowl. Add the coleslaw premix and toss well to combine. Transfer to a serving dish.
- Transfer cooked corn from the rice cooker to a serving dish and place butter on top to melt into the butter.
- Uncover the ribs, top with coriander leaves and serve ribs with corn and coleslaw.
