Beef short ribs can often intimidate the home cook but the results are incredibly delicious, so this is a great entry point for tackling them. Putting the rub onto the ribs and leaving them overnight really adds to the flavour and the sauce finishes everything off nicely. This is another dish you can prep a couple of days before the main event so great for a party.


For the ribs
·         1/4 cup paprika

·         1 tablespoon chilli 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) flanked-cut beef short ribs


For the BBQ 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

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 aluminium foil. (At this point, you can roast the ribs immediately, but for the best flavour 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. Pop the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
For the barbecue sauce:
  1. Warm up 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 flavours 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. Put 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.


Recipe sourced from Chow Hound

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