Confession time… I am a short rib fanatic! Whenever I see them on a menu I stop reading and that’s what I order; braised, grilled, on a sandwich, it doesn’t matter. When I grind my own beef for a burger, I always include short ribs in the mix.
Short ribs are a staple in Asian cuisine and for a very good reason… the flavor is pure BEEF – unctuous, tender, succulent beef. As a matter of fact, if you have a good Asian market near you, you are more than likely to find them fresher and cheaper than in a supermarket because the turn over is so high.
I will be coming up with a few more recipes showcasing the different ways to cook short ribs on the grill including off the bone and grilled to medium rare like a steak. In the meantime check out this recipe for flanken-cut short ribs – quick and easy!
BBQ and short ribs are just a natural pairing. They are seared and browned well over direct heat…
and then placed over onions in a foil pan…
and simply coated with molasses and bbq sauce then cooked with indirect heat. Make sure you have enough gas in the tank as the will need to cook for about 3 hours at a relatively low heat to render the fat and dissolve the connective tissue. They can be served whole or but these I liked pulled and served on Texas Toast with a heaping pile of BBQ Slaw
- 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
- Grilled Texas Toast
- BBQ Slaw (recipe follows)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Even if you’re not going to make the sandwich, you really should try this slaw!
- ¼ cup barbecue sauce + 1 tablespoon
- 3 tablespoons cup apple cider vinegar
- 2 tablespoons mayonnaise
- 1 tablespoons sugar, plus more if desired
- One 14-ounce bag tri-colored slaw mix (about 5 cups)
- ½ medium red onion, cut into thin slivers
- In a large mixing bowl, whisk together the barbecue sauce, vinegar, mayonnaise, and sugar. Add the cole slaw and onion slivers then toss to combine. Refrigerate until ready to use.Taste and adjust seasoning with salt and pepper, if needed, before serving.
Cheers and Happy Grilling!