1onion, coarsely chopped150 gmcanned chipotle chillies in adobo3garlic cloves, coarsely choppe1bay leaf400 gmcanned chopped tomatoes80 ml (1/3 cup) eachtomato sauce and barbecue sauce125 ml (½ cup)cider vinegar125 mlBourbon1.5 kgbeef short ribsSoft onion rolls50 gmbutter, coarsely chopped2onions, finely diced2garlic cloves, finely chopped450 gm (3 cups)plain flour, plus extra for dusting15 gmcaster sugar10 gm (3½ tsp)dried yeast220 mllukewarm milk, plus extra for brushingColeslaw50 mlpouring creamFinelygrated rind and juice of 1 lemon100 gmwhole-egg mayonnaise1 tbspwhite wine vinegar1garlic clove, finely chopped1Spanish onion, thinly sliced1carrot, cut into julienne200 gm eachred cabbage and white cabbage, thinly shaved½ cup eachtorn mint and flat-leaf parsley
Process onion, chilli, garlic and bay leaf in a food processor until finely chopped, add tomato and process until smooth. Transfer to a bowl, whisk in remaining ingredients and season to taste. Place ribs in a non-reactive container, pour sauce over, turn to coat and refrigerate overnight.
For soft onion rolls, heat butter in a saucepan over medium heat until foaming, add onion and stir occasionally until caramelised (5-6 minutes). Add garlic, stir until fragrant (1 minute), then set aside. Combine flour, sugar, yeast and 2 tsp sea salt in an electric mixer fitted with a dough hook and gradually add milk, kneading until a soft, smooth dough forms (4-5 minutes), then mix in onion mixture. Transfer to a lightly oiled bowl, cover with plastic wrap and stand until doubled in size (40 minutes). Preheat oven to 180C. Form dough into 9 even balls and arrange, evenly spaced, in a 22cm square cake tin brushed with oil. Cover with plastic wrap, stand until rolls touch each other (30 minutes), brush with milk, scatter with extra flour and bake, turning tin occasionally, until golden and cooked through (30-40 minutes). Cool in tin for 10 minutes, then turn out and cool on a wire rack.
Reduce oven to 150C. Divide ribs and marinade between 2 baking trays and roast until very tender (3 hours).
For coleslaw, combine cream, lemon rind and juice in a bowl, stand until cream curdles (5 minutes). Whisk in mayonnaise, vinegar and garlic, and season to taste. Add onion, carrot and cabbage, toss to combine and refrigerate (1 hour). Just before serving, toss in herbs.
Transfer marinade to a saucepan, simmer until sticky (10-20 minutes) and set aside.
Heat a char-grill pan over medium-high heat. Grill ribs in batches, turning occasionally and basting with marinade, until sticky and charred (4-5 minutes). Serve hot with coleslaw, soft onion rolls and any remaining glaze.
This recipe is from the February 2013 issue of Australian