Kentucky-Style Short Ribs with Roasted Garlic Barbecue Sauce and Cheesy Buttermilk Biscuits

Method

1. Preheat oven to 200C. Combine 1/4 cup sugar with salt, half the paprika and cumin, garlic powder, allspice, cinnamon and 1/2 teaspoon chilli, then mix well. Rub onto the beef and set aside for 1 hour to marinate.
2. Drizzle the ribs with olive oil then arrange in an oven dish. Bake for 20 minutes, then reduce heat to 150C and bake for 1 1/2 hours. Pour in red wine, cover with foil, then bake for 2 hours, until the meat is fall-apart tender. Set aside.
3. Place the garlic in a small baking dish. Increase the heat to 180C then bake for 1 hour. Squeeze out three-quarters of the roasted garlic puree  into a blender and add the buttermilk. Puree until smooth, then set aside. 
4. Squeeze the remaining garlic into a meduim saucepan with the onion, passata, molasses, vinegar, mustard powder, remaining spices, remaining sugar and celery salt. Simmer for one hour, until thickened, then transfer to a blender and puree until smooth.
5. Mix the flour, bi-carb 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 then bake for 20-22 minutes, until golden. Serve the ribs with cheesy biscuits, greens and barbecue sauce.