Best Barbecued Short Ribs Recipes

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

ASIAN BARBECUED SHORT RIBS

Steps:

• In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, 2 minutes. Return ribs to the pan. , Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs. , Cover and bake at 325° until ribs are tender, 1-3/4 to 2 hours. , Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.

OVEN BARBECUED SHORT RIBS

Steps:

• In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions.
• Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.

SWEET AND SPICY BARBECUED SHORT RIBS

Steps:

• In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.

JANE'S BARBECUED SHORT RIBS

Steps:

• Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
• Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

NOT-BARBECUED SHORT RIBS

Steps:

• Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
• Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
• Cook on High for 4 hours (on on Low for 6 to 8 hours).

BARBECUED SHORT RIBS

Steps:

• 1. Place short ribs in a 13 x 9 x 2 inch baking pan. Bake at 450° for 20 minutes; drain. Return ribs to the baking pan.
• 2. Combine ketchup and remaining ingredients in a small bowl; stir well. Pour the sauce over the ribs. Reduce heat to 350°, and bake for 1 1/2 hours or until the ribs are tender, basting occasionally with the sauce.
• 3. Place any remaining sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Serve ribs with sauce.

BARBECUED SHORT RIBS

Steps:

• Place ribs in a Dutch oven; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until tender., Meanwhile, in a saucepan, saute onions and garlic in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Drain ribs. Arrange on a broiler pan and baste with barbecue sauce. Broil 4 to 5 in. from the heat for 5-10 minutes on each side or until sauce is bubbly.

KOREAN BARBECUED SHORT RIBS

Steps:

• Make deep cuts in the meat between the ribs so the meat will absorb the marinade.
• Rub well with sugar and oil and let sit for 30 minutes.
• Combine ingredients for marinade, pour over ribs and let stand for 1 hour.
• Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

BARBECUED BEEF SHORT RIBS

Steps:

• Place ribs in saucepan and barely cover with water bring to boil and simmer, covered, for 1 1/2 to 2 hours or until meat is tender. (Ribs can also be precooked in a pressure cooker with 1/2 cup water and a sprinkle of salt. Cook at 15 pounds pressure for 30 minutes. Release pressure and drain.) Prepare the following sauce.Sauce:*Place onion, garlic, raisins, and 1 cup ketchup in blender or food processor and purée transfer to saucepan. Mix in remaining 1 cup ketchup, vinegar, mustard, butter or margarine, brown sugar, lemon juice, and seasonings simmer for 45 minutes, covered. Add vermouth and remove from heat. Grill pre-cooked ribs over medium coals, basting with barbecue sauce frequently for 30 minutes or until ribs are tender and browned (makes 3 cups sauce).Note: Sauce can also be used on beef chuck roast. Leftover sauce may be kept refrigerated.

KOREAN BARBECUED SHORT RIBS

Steps:

• 1. Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight.
• 2. Lift the ribs from the marinade and drain them briefly; reserve the marinade.
• 3. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan).
• 4. Cook, turning once, until done to your liking, 3 minutes per side for medium-rare.
• 5. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• 6. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.

HAWAIIAN BARBECUED SHORT RIBS

Steps:

• In a small saucepan combine first 8 ingredients. Cook over meium heat to dissolve the sugar, but do not boil. Remove from heat and let cool.
• To marinade, place the meat in a container and pour the sauce over the meat. Cover and refrigerate for at least 2 hours rotating the meat occasionally.
• Remove the ribs from the marinade and reserve the marinade in a saucepan. Bring the marinade to a boil, turn off and set aside.
• Place the ribs on the grill (low heat) and sear for 8 minutes on each side.
• Baste the ribs with the marinade after each turn. Cook for 5 minutes then turn and baste the second side.
• Continue turning and basting every 5 minutes until the ribs are done, 25-30 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

KOREAN BARBECUED SHORT RIBS

Steps:

• Combine soy sauce, sesame oil, brown sugar, green onions, garlic, ginger, sesame seeds and optional red pepper flakes in a bowl. Slice Asian pears into 1/4"-thick chips, irregular shapes are fine. Nestle ribs in a roasting pan or pile in a large, sturdy re-sealable plastic bag. Scatter pear around ribs then pour over marinade. Turn ribs to ensure they are evenly coated. Refrigerate for at least 3 hours, up to 24 hours. Turn ribs at least once during the marination. Prepare the grill. A gas grill will work but, according to Gregory, "Koreans prefer the char of charcoal." Third choice is a broiler. Drain excess marinade off ribs and reserve. Cook ribs, turning often with metal tongs. Depending on the thickness of the meat and the heat of the grill, this may take as little as 5 minutes, or as many as 15 minutes. Tend the grill carefully, watching for flare-ups which can be put out with a cupful of water. Toward the end of the cooking process, pour remaining marinade over ribs, cook another minute to caramelize, then pull off to check for done-ness. Gregory's tip is to cut a piece and taste it. The middle should look the way you like your steaks to look, which is probably not too bloody, and definitely not too dry. Serve with rice, torn lettuce and a julienne of green onions, and a sesame oil and soy sauce dressing.