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  • Beef short ribs, cut into 5cm pieces 2 kg
  • Chilli Paste 10 g
  • Ground Paprika 10 g

Chipotle Glaze

To Serve

  • Coriander, chopped 200 g
  • Slaw 30 g
  1. Ribs

    • Combine KNORR Mixed Chilli Puree and KNORR Paprika Puree and rub over ribs. Marinate in the fridge overnight.
    • Place ribs in roasting pan, roast in oven for 2-3 hours or until tender.
  2. Chipotle Glaze

    • Add some pan juices, KNORR American Chipotle BBQ Sauce, KNORR Garlic Puree, KNORR Mixed Chilli Puree and reduce. Brush glaze over ribs and place back in oven for 15 minutes or until caramelized.
  3. To Serve

    • Serve with slaw.