Tangy Short Ribs

These short ribs get their punch from a lemon juice and steak sauce marinade spiked with chili powder and cumin. That’s a lot of acid and spice working together, and the hour-long marination tenderizes the surface while building layers of tangy, smoky flavor before the ribs even start cooking.

The microwave method is the surprise here. Cooking at 50% power for over an hour mimics the low-and-slow approach of braising. The connective tissue breaks down gradually and the meat turns fork-tender without ever firing up the oven or standing over a stovetop.

Rearranging the ribs every 30 minutes matters because microwaves heat unevenly. Rotating them ensures every piece gets equal time in the hot spots.

Kitchen Tips

• Cut ribs into even 2-inch pieces so they cook at the same rate. Uneven sizes mean some pieces dry out while others stay tough.
• The marinade doubles as the braising liquid. Don’t drain it before cooking; that sauce concentrates and coats the ribs as they finish.
• Let the ribs rest covered for 10 minutes after cooking. Carryover heat finishes the job and the juices redistribute.
• If you prefer a thicker sauce, strain the cooking liquid and reduce it on the stovetop for a few minutes.

Variations

• Oven method: braise covered at 300°F (150°C) for 2 ½ to 3 hours instead of microwaving.
• Add a splash of Worcestershire sauce for deeper savory complexity.
• Swap chili powder for smoked paprika for a different kind of warmth.