Ingredients

• 8 beef short ribs, trimmed
• 330ml bottle pale ale
• 2/3cup maple syrup
• 2 tablespoons Cajun seasoning
• 500g baby potatoes
• 1 bunch asparagus, trimmed, halved
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup plain Greek-style yoghurt, fetta and dill salad dressing (see note)
• Red chilli, thinly sliced, to serve
• Corn cobs, barbecued, to serve

Method

• Step 1 Place ribs in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer, partially covered, for 2 hours or until meat is very tender and pulling away from the bone, adding extra water to saucepan as needed. Drain. Stand for 20 minutes to cool slightly.
• Step 2 Combine pale ale, maple syrup and seasoning in a large bowl. Add ribs. Cover. Refrigerate overnight, if time permits.
• Step 3 Place potatoes in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-high. Boil for 8 to 10 minutes or until just tender. Drain. Rinse under cold water. Cut potatoes into quarters.
• Step 4 Heat a greased barbecue plate or chargrill on medium-high heat. Cook potatoes, turning, for 5 to 7 minutes or until lightly charred and tender, adding asparagus to grill in the last 2 minutes of cooking time. Transfer to a large bowl.
• Step 5 Meanwhile, heat a large deep frying pan over medium-high heat. Add ribs and marinade to pan. Cook, turning occasionally, for 8 to 10 minutes or until ribs are heated through. Transfer ribs to a plate. Simmer marinade for 5 minutes or until thickened.
• Step 6 Add parsley and dressing to potatoes. Toss gently to combine. Brush ribs with marinade. Sprinkle with chilli and serve with potato salad and barbecued corn.