BBQ Short Ribs
Submitted by kimba
Tender beef short ribs simmered until falling apart, then broiled or grilled with a sweet-tangy BBQ sauce of ketchup, syrup, lemon juice, Worcestershire, and mustard. A two-stage method for maximum flavor.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThe secret to truly great BBQ short ribs? Cook them twice.
First, the ribs get simmered in salted water for up to two hours until the meat is completely tender and the tough connective tissue has broken down.
Then they hit the broiler or the grill, where a homemade sauce of ketchup, pancake syrup, lemon juice, Worcestershire, and mustard gets basted on layer after layer until it caramelizes into a sticky, charred glaze.
The simmer-then-grill method means you get fall-apart tenderness on the inside and smoky, lacquered bark on the outside every single time.
Kitchen Tips
- Don’t rush the simmering stage; the ribs need the full 1.5 to 2 hours to get truly tender before they can handle the high heat of a grill or broiler
- Drain the ribs thoroughly after simmering so the sauce clings instead of sliding off
- Position the meat 6 to 7 inches from the heat source to prevent the sugary sauce from burning before it caramelizes
- Baste frequently during the last 10 minutes of broiling to build up a thick, glossy coating
Ingredients
Directions
Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1½ to 2 hours or until tender.
Meanwhile, sauté onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.
Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
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