Barbequed beef short ribs
Beef short ribs are usually sold chopped up for cooking stews. My husband bought the uncut beef short ribs from Price Smart and they seemed to me that they were calling out to be barbequed.
Ingredients :
two uncut pieces of beef short ribs, about 700-750 grams each
a whole onion
a whole garlic
a bay leaf
peppercorns
salt
For the barbeque sauce :
1/2 c. of banana catsup
3 tbsps. of steak sauce
1/4 c. of french style mustard
3 tbsps. of sugar
Cooking procedure :
Place the beef in a wide cooking pan and cover with water. Season with salt. Add the garlic, onion, bay leaf and a few pieces of peppercorn. Bring to a boil; remove scum as it rises. Lower the heat, cover and simmer for at least two hours or until tender. Do not add more water during cooking; you do not want the flavors and nutrients to go into the broth. Turn the ribs every half hour or so. When the beef is tender (and most of the liquid has evaprated), turn off the heat and transfer the beef to a wire rack. Cool for about 15 minutes.
Make the barbeque sauce by mixing all the ingredients together. Brush the ribs with the sauce. Grill until nicely browned.
Serve hot with a nice salad, mashed potatoes or sweet corn.
Note that I grilled the ribs in a convection oven; I didn’t need to turn them over for even browning. If you prefer to grill them over live charcoals, turning them may be tricky since the meat will be practically falling off the bones. So, take that into consideration.
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Hi Ms. Connie;
its a habit of mine to visit your site first thing in the morning to check some ideas for dessert and i dont know why i ALWAYS end up to this very inviting photo blog of bbq beef short ribs! maybe because i am too desperate to try it but CAN’T
First, the oven back in our flat is faulty—only has the fire under. Last, grilling is a big NO in our building. I chanced by this cooking program on TV about browning both sides of the ribs through pan frying and cooking the meat thoroughly using the oven. I was too late for the part when the chef mentioned the appropriate temperature and timings. I would appreciate if you could somehow gave me some tips or advise how to make this possible with the kind of faulty oven i have in my flat.
Thanks much for your patience!
Sam
Sam, try the technique I used for my baby back ribs.
Hi Connie!
We had bbq baby back ribs last weekend. It was a long weekend here in North America. Anyway, my bbq ribs turned out to be so dry and not tasty. I marinated them overnight and threw it in the oven without the sauce for 2 hours. Then, bbq them. My husband said it was too bland. Can you help me? It seems like I couldn’t make a BBQ right even once. Thanks.
Thanks for this idea, I am a budding cook myself (as a form of therapy also) . It took me sometimes to find a decent, Filipino style way of cooking short ribs. Would you recommend this style also for pork ribs?