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TV Chefs have been promoting Short Ribs (beef) as an alternative to the usual pork ribs for quite some time but I’d never found them in any of my local butcher outlets until earlier this summer, when some appeared on the counter at our local Farm Shop in Nash. I bought some and tried them out and was very pleased with the result. All I did was to put them in a deep roasting tin, slather them with my favourite ready-made BBQ sauce and cook them very slowly in a low oven (1 hour at Gas 4 followed by 5 hours at Gas 1). At the end of cooking the meat was falling off the bones and absolutely delicious.