I’m quite pathetic when it comes to cooking meat. I just don’t have it in me. Unforutnately neither does Jack – don’t tell him I said that though. The thing is, we just don’t tend to buy it. I’ll happily order a meat dish at a restaurant because I know it’s going to be so much better than my attempts. But when the email from Barbecoa arrived in my inbox telling me about a fantastic competition called #BBshortrib, I couldn’t resist. All I needed to do was pick five short ribs up from Barbecoa Butchers on Friday 10th February, cook them over the weekend and take them to be re heated at the restaurant on the Monday evening. It all sounded easy. As usual, I was slightly unprepared with my recipe but I knew I wanted to do something a bit different. I had a feeling that lots of entrants would be BBQing them, or braising them in red wine. So I did something a little different – I braised them in ‘Proper Black’, a …