Ingredients for a 3-point rack
- beef short ribs (1 rib per person is a good amount with sides)
- 1 tbsp Shichimi Togarashi
- 1 tbsp salt
- 4 tbsp Yuzu Hot Sauce
- 2 tbsp tonkatsu sauce

Method
Worth noting, I'm a ‘no trim beef ribs’ kinda guy. If you want to trim them, go ahead but I don't bother after seeing that Goldee’s BBQ doesn't and I haven't looked back since. Also, this is an oven recipe, if you have a smoker then you can use that but the times and temps will differ.

1. To prep the ribs, remove them from the packaging and pat dry with a paper towel.
2. Use about 1 tablespoon of the Yuzu Hot Sauce as a binder by rubbing all over the ribs, then season with a 50/50 mix of salt to Shichimi Togarashi.
3. Wrap the ribs in paper, then in foil tightly before cooking in the oven at 150c/300f for 3-3.5 hours depending on the size. What you are looking for is the rib meat to be soft enough it still holds shape but you could push your finger through if you wanted to.
4. Once cooked, let the ribs rest for 30 minutes to an hour while they are still covered.
5. The glaze is super easy. Heat the remaining Yuzu Hot Sauce with the tonkatsu sauce in a pot over low heat until it just starts to simmer, then turn off the heat.
6. Once the ribs have rested, turn the oven to 200c/400f. Open the foil and brush with 1/2 the glaze, then place into the oven for 15 minutes. At the halfway point, brush the rest of the glaze over the ribs.
7. Serve with some sides and enjoy!