Smoky-Sweet BBQ Beef Short Ribs

Name: Smoky-Sweet BBQ Beef Short Ribs
Prep time: 40 min
Total time: 3 h 10 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup paprika; 1 tablespoon chili 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) flanken-cut beef short ribs; 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

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4 to 6 servings Easy

Total: 3 hrs 10 mins, plus up to 24 hrs marinating time

21 Ratings

Ingredients (19)

For the ribs:

1/4 cup paprika
1 tablespoon chili 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) flanken-cut beef short ribs

For the barbecue 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

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A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours.

Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.

The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using.

For more, see our easy pressure cooker short ribs recipe and our easy BBQ sauce.

by Amy Wisniewski

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Tips for Beef and Ribs

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

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Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

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Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

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Instructions

For the ribs:

1Place 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 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.)
2Heat 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.)
3Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the barbecue sauce:

1Heat 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.
2Add 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. Remove from the heat and set aside until ready to grill the ribs.

To grill the ribs:

1Heat a gas or charcoal grill to medium (about 350°F to 450°F).
2Place 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.

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