Barbecue Beef Short Ribs
Tender, smoky barbecue beef short ribs are coated in a rich, tangy sauce with a hint of sweetness and spice, perfect for hearty gatherings and outdoor grilling.
Ingredients
- 8 lb. beef short ribs, cut across the bone ⓘ
- 2 garlic cloves ⓘ
- 1 bay leaf ⓘ
- 1/3 cup brown sugar ⓘ
- 1/2 cup red wine vinegar ⓘ
- 1 cup brown mustard
- 2 Tbsp. tomato paste ⓘ
- 1 tsp. cayenne pepper ⓘ
- 3 Tbsp. melted butter ⓘ
- 1 Tbsp. molasses ⓘ
- 3 Tbsp. Worcestershire sauce ⓘ
- 1 Tbsp. granulated onion ⓘ
- 1 Tbsp. granulated garlic ⓘ
Instructions
- Fill a large stockpot with water and bring to a boil.
- Add the ribs, garlic cloves, and bay leaf to the boiling water. Cover and parboil for 45 minutes to 1 hour, until fork-tender.
- In a medium saucepan, combine brown sugar, red wine vinegar, brown mustard, tomato paste, cayenne pepper, melted butter, molasses, Worcestershire sauce, granulated onion, and granulated garlic.
- Pour in 1 cup of the rib water mixture into the saucepan. Cook over medium heat, stirring occasionally, for approximately 15 minutes or until the sauce has thickened and is heated through.
- Remove the ribs from the water and add them to the saucepan, turning with tongs to coat well.
- Season with salt and pepper to taste.
- Transfer the ribs to a grill, meat side down, and cook for 8 to 10 minutes on each side, taking care not to burn.
Tips & Substitutions
For a deeper flavor, marinate the ribs in the sauce overnight before grilling. If you like it spicier, consider adding more cayenne or a splash of hot sauce. For a tangy twist, substitute apple cider vinegar for the red wine vinegar. Make sure to properly sear the ribs on the grill for a nice caramelized crust, enhancing the overall taste.
Serving Suggestions
Serve these delicious ribs alongside classic sides like coleslaw, baked beans, or cornbread for a true barbecue experience. They also pair beautifully with a refreshing salad or grilled vegetables. For a hearty meal, consider serving them with mashed potatoes or rice, allowing the flavorful sauce to soak in.
Storage & Reheating
Leftover barbecue beef short ribs can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 300°F (150°C) for about 20-30 minutes, or until heated through. You can also reheat them on the grill to maintain the crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Beef Short Ribs contains roughly 279 calories, with 7g protein, 32g carbohydrates, and 11g fat. It is an excellent source of iron (32% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 821mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of beef for this recipe?
Yes, while short ribs are ideal for their flavor and tenderness, you can substitute with other cuts like chuck roast or beef brisket. However, cooking times may vary, so adjust accordingly to ensure the meat becomes fork-tender.
What can I do if I don't have Worcestershire sauce?
If you're out of Worcestershire sauce, a mix of soy sauce and a splash of vinegar can serve as a suitable substitute. Alternatively, you can use a combination of soy sauce, ketchup, and a bit of hot sauce for a similar flavor profile.
How do I know when the ribs are done grilling?
The ribs are done when they have a nice caramelized crust and are heated through. You can also check for doneness by ensuring they reach an internal temperature of at least 145°F (63°C). A fork should easily pierce the meat, indicating tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).