Delicious barbecue beef short ribs with rosemary

Smoky-Sweet BBQ Beef Short Ribs – Grillin’ on the Fourth of July

Independence Day is coming up, and grills across America will be lit as we celebrate our nation’s birthday.  To get you ready for the daylong extravaganza, we continue our Grillin’ on the Fourth of July series with Smoky-Sweet BBQ Beef Short Ribs.  With a spicy rub complemented by a savory-sweet sauce, these ribs explode with flavor with each bite like little fireworks of delight.

This recipe calls for oven roasting the ribs the day before, or the morning of, so that you can enjoy the holiday with your friends and family.  The rub is amply applied to the beef 24 hours before baking for maximum flavor penetration and features cumin, dark brown sugar, cayenne pepper, and salt.  The sauce features traditional ingredients like dark brown sugar, ketchup, and Worcestershire sauce, but also fresh garlic, onions, and finely chopped chipotles for a deeper flavor profile.  Altogether, these beef ribs are hearty, succulent, and get all over your face fantastic!  So fire up the grill, don your red white and blue’s, and get ready for Grillin’ on the Fourth of July.

Serves: 8

Smoky-Sweet BBQ Beef Short Ribs Ingredients

For the ribs:

  • 1/4 cup paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 5 pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs

For the barbecue sauce:

  • 1 tablespoon vegetable oil
  • 1/4 cup finely chopped yellow onion
  • 3 medium garlic cloves, finely chopped
  • 1 1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 chipotles in adobo sauce, finely chopped
  • 3/4 teaspoon freshly ground black pepper

Smoky-Sweet BBQ Beef Short Ribs Directions

For the ribs:

  1. Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
  2. Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
  3. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the barbecue sauce:

  1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill the ribs.

To grill the ribs:

  1. Heat a gas or charcoal grill to medium (about 350°F to 450°F).
  2. Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.

Taken from Chowhound.com
https://www.chowhound.com/recipes/smoky-sweet-bbq-beef-short-ribs-30742

 

Facebook Twitter Plusone Pinterest Email
No comments yet.

Leave a Reply

Google AdWords Tracking