Smoky-Sweet BBQ Beef Short Ribs

Name: Smoky-Sweet BBQ Beef Short Ribs
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 chipotles in adobo sauce, finely chopped; 2 kilograms (2- to 2-1/2-inch-thick) flanken-cut beef short ribs; 1 teaspoons freshly ground black pepper; 2 teaspoons cayenne pepper; 1 Tbsp chili powder; 3 Tbsps cider vinegar; 118 milliliters packed dark brown sugar; 3 mediums garlic cloves, finely chopped; 1 teaspoon garlic powder; 1 Tbsp ground cumin; 355 milliliters ketchup; 1 Tbsp kosher salt; 59 milliliters paprika; 1 Tbsp vegetable oil; 118 milliliters water; 3 Tbsps Worcestershire sauce; 59 milliliters finely chopped yellow onion

You can never have too many main course recipes, so give Smoky-Sweet BBQ Beef Short Ribs a try. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 1266 calories, 42g of protein, and 104g of fat per serving. This recipe is typical of American cuisine. Head to the store and pick up chipotles in adobo sauce, cayenne pepper, pepper, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Place all of the ingredients except the ribs in a medium bowl and stir to combine.

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Ribs

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Bowl

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 aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

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Ribs

Dry Seasoning Rub

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Aluminum Foil

Baking Pan

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.)

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Ribs

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Oven

Heat the oil in a medium saucepan over medium heat until shimmering.

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Cooking Oil

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Sauce Pan

Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.

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Garlic

Onion

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 flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes.

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Sauce

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Whisk

Heat a gas or charcoal grill to medium (about 350°F to 450°F).

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Grill

Place 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.

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Sauce

Ribs

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Grill

Transfer the remaining sauce to a serving bowl and serve with the ribs.

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Sauce

Ribs

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Bowl

Equipment

Ingredients

Servings:

chipotles in adobo sauce, finely chopped 2kilograms

(2- to 2-1/2-inch-thick) flanken-cut beef short ribs 1teaspoons

freshly ground black pepper 2teaspoons

cayenne pepper 1Tbsp

chili powder 3Tbsps

cider vinegar 118milliliters

packed dark brown sugar 3mediums

garlic cloves, finely chopped 1teaspoon

garlic powder 1Tbsp

ground cumin 355milliliters

ketchup 1Tbsp

kosher salt 59milliliters

paprika 1Tbsp

vegetable oil 118milliliters

water 3Tbsps

Worcestershire sauce 59milliliters

finely chopped yellow onion

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.