Heat the oven to 160 C, put the short ribs in an oven tray, season with salt & pepper, brush with oil and add a rosemary sprig and a cup of water. Cover tightly with tin foil and cook for 2.5 hours or until the meat pulls apart easily. Keep the juices. Heat the bbq and grill over medium-high heat for 20-25 minutes, basting with the cooking juices, until golden brown. Count 2 kgs for 6 people.
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