Fast Ed's Kentucky-Style Short Ribs with Roasted Garlic Barbecue Sauce and Cheesy Buttermilk Biscuits

Method

1. Combine ¼ cup sugar with the fine salt and half the paprika with the cumin, garlic powder, allspice, cinnamon and ½ tsp chilli, then mix well. Rub onto the beef and set aside for 1 hour to marinate.
2. Preheat oven to 200°C. Drizzle the ribs with olive oil then arrange in an oven dish. Bake for 20 minutes, then reduce the heat to 150°C and bake for 1½ hours. Pour in the red wine, cover with foil, then bake for further 2 hour, until the meat is fall-apart tender. Set aside.
3. Place the garlic in a small baking dish. Increase the heat to 180°C then bake for 1 hour. Squeeze out three-quarters of the roasted garlic into the KitchenAid Magnetic Drive Blender and add the buttermilk. Purée until smooth, then set aside.
4. Squeeze the remaining garlic into a medium saucepan with the onion, passata, molasses, vinegar, mustard powder, remaining spices, remaining sugar and celery salt. Simmer for 1 hour, until thickened, then transfer to the KitchenAid Magnetic Drive Blender and purée until very smooth.
5. Mix the flour, bicarbonate of soda, Parmesan and dried herbs in a bowl. Mix in the buttermilk gently to form a dough, then cut into discs with a 6cm cutter. Arrange on lined biscuit trays and bake for 20-22 minutes, until golden.
6. Serve the ribs with cheesy biscuits, greens and barbecue sauce!