Smoky & Sweet BBQ Beef Short Ribs

This is a modified recipe from Chowhound. 

Who doesn't love fall-off-the-bone, melt-in-your-mouth ribs for grilling season? With this recipe, 100% Full-Blood Wagyu Short Ribs benefit from look and slow cooking, as well as the high heat from the grill, all with a delicious smoky & sweet BBQ sauce.

Ingredients

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
• Approx. 6 pounds flanken-cut Wagyu 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

Instructions

For the ribs:

1. Combine rib ingredients (except the meat) in a medium bowl and stir. Place the ribs in a baking dish and arrange in an even layer. Rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. Roast the ribs now, or refrigerate for up to 24 hours for better flavor and texture. Be sure to remove from the refrigerator at least 20 minutes prior to roasting.
2. Heat the oven to 350°F.
3. Place the ribs in the oven on the middle rack and roast until tender, about 2 hours.

For the barbecue sauce:

1. Heat 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.
2. Add the remaining ingredients, whisk to combine, and bring to a simmer.
3. Reduce the heat to low and continue to simmer, whisking occasionally, until 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:

1. Heat a gas or charcoal grill to medium (about 350°F to 450°F).
2. 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, or about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.

 

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