Molasses BBQ Short Ribs
Author: 
Cuisine: Direct and indirect heat
Serves: 4 to 6
 
Ingredients
  • 4 to 5 pounds beef short ribs
  • Kosher salt
  • Ground black pepper
  • Granulated garlic
  • 1 medium yellow onion sliced into rings
  • ¼ cup molasses
  • 1½ cups Classic BBQ Sauce or your favorite store-bought
  •  -
  • Optional:
  • Grilled Texas Toast
  • BBQ Slaw (recipe follows)
Instructions
  1. Season the short ribs with the seasoning; about ¾- 1 teaspoon of kosher salt per pound. Let sit for at least 1 hour before grilling; better yet up to 3 days covered in the fridge.
  2. Preheat grill to high heat. Brush and oil grates before cooking. Scatter onion rings in the bottom of a foil roasting pan and set aside.
  3. Sear the ribs well on all six sides so they are browned and caramelized; about 2 to 3 minutes per side. Transfer to the foil pan on top of the onions. Turn off burners on one side of the grill or bank the coals to one side if using charcoal. Close the grill cover and stabilize the temperature around 300°F to 325°F.
  4. Pour molasses over the ribs followed by the BBQ sauce. Cover the pan with foil and place on the indirect side of the grill (you can also put them in the oven at this point). Cook for 2½ to 3 hours until the meat pulls apart easily.
  5. Transfer ribs to a cutting board and tent with foil. Strain the sauce into a 2 cup pitcher and let the sauce settle. Once the grease separates, skim it off and reserve the BBQ sauce.
  6. The ribs can be served at this point withe the sauce on the side. -OR- Remove the meat from the bone, scrape off any remaining fat and pull apart the meat into ½-inch pieces. Build an amazing sandwich with buttered and grilled Texas Toast and BBQ Slaw!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/molasses-short-ribs-with-bbq-slaw/