Sticky Slow Cooked Beef Ribs. SUYA GOLD RIB SPICE RUB with FIRE GLAZE

Beef Chuck Ribs / Short Ribs  (1 per person)
Olive oil
Red wine
The day before cooking, rub the ribs with olive oil and coat with  SUYA GOLD RIB SPICE RUB, cover and leave in the fridge overnight .
Use a deep pan or dish, place ribs on a trivet, drizzle with olive oil, brush a small amount of the glaze over the ribs, leave the rest for serving, pour red wine in the pan and scatter whole garlic cloves.
Seal the pan with 2 layers of aluminium foil and cook at 140 degrees c for 6 hours, baste with the juices every hour or so.
For the last 1/2 hour remove the foil and coat with the rest of the glaze.
Serve with vegetables and polenta or mashed potato.
Ketchup 4 tablespoons
Butter 2 tablespoons
Maple Syrup 4 tablespoons
Olive oil 1 teaspoon
Pinch salt
Place all ingredients in a saucepan and simmer for 5 minutes.
serve with Ghana Jollof Rice