Beef ribs with rhubarb

Ingredients:

• 2.2 kg beef short ribs
• 0.5 cup + 2 tablespoons (125 g) sugar
• 2 tbsp coarse salt + more as needed
• 1 teaspoon fennel seeds
• 0.5 tsp ground allspice
• 2 cups fresh or frozen rhubarb, diced
• 2 large onions, thinly sliced
• 1 head of garlic, peeled and crushed cloves
• 2 tbsp. l. olive oil
• 0.5 cup rhubarb jam
• 2 cups lightly salted chicken broth

Preparation:

1. In a small bowl, combine sugar, salt, fennel seeds, allspice, and a pinch of black pepper. Rub the beef ribs with this mixture, place them in a resealable bag or container, and refrigerate for 6 hours or overnight.
2. Preheat oven to 245°C.
3. Place the rhubarb, onion, and garlic in a medium roasting pan and drizzle with olive oil. Toss to coat.
4. Place the ribs on a bed of rhubarb and onions.
5. Roast until the top of the ribs begins to brown, about 20 minutes. Reduce the heat to 325°F (160°C) and spoon the rhubarb jam over the ribs in small mounds. Add chicken broth (it should come halfway up the ribs; add more broth or water if needed). Cover the roasting pan with foil or a lid and roast until the meat is tender and falls off the bone easily, another 2.5 to 3 hours.
6. Transfer the ribs to a platter. Place the roasting pan on the stove and bring the remaining liquid to a boil. Cook until the sauce thickens and coats the back of a spoon. Taste, season with salt and pepper. Pour the sauce over the ribs and serve!