Sticky Ras el Hanout and peach beef short ribs

These are perfect to start cooking inside and to finish off outside on the braai/bbq.

Ingredients
800g jarred or tinned peaches, drained 
80ml vegetable stock 
100g soft light brown sugar 
2½ tbsp ras el hanout 
6 garlic cloves, peeled and finely chopped 
3 tbsp white wine vinegar 
4 tbsp tomato ketchup 
1 tsp salt 
½ tsp ground black pepper 
1,7kg (ish) beef short ribs 
100ml honey

Method
Preheat the oven to 180c. 

Place all the ingredients apart from the beef into a food processor and blend until completely smooth. 

Put half of the marinate into a roasting tin and put the beef ribs into the marinade and make sure they are totally covered in the marinade.  Cover the tin tightly with foil and put into the oven for 3 -4 hours.  The actual time it takes will depend on how large the ribs are.  You want them to be soft enough to easily push through a fork. 

Take the remaining half of the marinade and add the honey and bring to the boil over a medium heat.  Lower the heat a little and reduce until it is thick and sticky. 

If you are cooking them outside then leave them covered to cool.  When you are ready to eat, put them on your fire and brush the sauce over regularly, also turning regularly not to burn. 

If you are cooking them inside, add the thick sauce to the roasting tin, cover with foil and cook for 15 minutes.