Ingredients :

• Beef Ribs — Ask your butcher for beef short ribs or spare ribs — bones with some meat and plenty of collagen. It’s this collagen that melts during slow cooking and gives that melting, almost gelatinous texture we’re looking for. Avoid pieces that are too lean; they inevitably dry out.
• Smoked Paprika — Not ordinary paprika — smoked. This is what gives you the barbecue flavor without a barbecue. You can find it in the spice aisle, often in a small red tin. The difference from classic sweet paprika is immediate to the nose: pungent, intense, as if something had actually grilled over embers.
• Apple Cider Vinegar — This is what balances the sugar from the honey and ketchup in the sauce. White vinegar works too, but it’s more aggressive. Apple cider vinegar brings a light fruity note that rounds everything out. Two tablespoons, no more — the sauce should tingle slightly at the back of the mouth, not make you wince.
• Worcestershire Sauce — That English brown sauce we use for nothing else and keep in the back of the fridge for months — it has its purpose here. It brings umami, a salty and fermented depth that makes the barbecue sauce more complex. Without it, the sauce tastes flatter and hollower.