Short Ribs with Bourbon Sauce
May 11, 2009 by Sandy Mitchell
Filed under Recipes
Just in time for Memorial cook-outs, the authors of “300 Big and Bold BBQ and Grill Recipes” are kind enough to share this recipe for short ribs. It’s sure to be a hit at your holiday event.
Short Ribs with Bourbon Barbecue Sauce
The key to this recipe is rendering enough of the fat from the short ribs during the oven-roasting process. Finish them on the grill with a lick of flame for caramelization. Serves 8
1/2 cup (125 mL) smoked paprika
2 tablespoons (25 mL) garlic salt
2 tablespoons (25 mL) lemon pepper
4 pounds (2 kg) beef short ribs, trimmed and membrane removed
Bourbon Barbecue Sauce
1-1/2 cups (375 mL) ketchup
1-1/2 cups (375 mL) chili sauce
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) apple- or fig-flavored balsamic vinegar
1/4 cup (50 mL) dry mustard
1/4 cup (50 mL) bourbon
1/4 cup (50 mL) water
1 tablespoon (15 mL) celery salt
1 tablespoon (15 mL) liquid smoke
In a bowl, combine paprika, garlic salt and lemon pepper. Sprinkle evenly over both sides of ribs. Place ribs on baking racks set on baking sheet. Bake in preheated 350-degree oven for about 2-1/2 hours, or until meat pulls away from the ends of the bones.
Meanwhile, prepare the sauce:
In a large saucepan, combine ketchup, chili sauce, brown sugar, vinegar, mustard, bourbon, water, celery salt and liquid smoke; bring to a simmer over medium-low heat. Simmer for 45 to 60 minutes, stirring occasionally, until slightly thickened.
Prepare a medium-hot fire in your grill.
Place ribs meaty side down on the grill. Grill for 7 to 10 minutes, or until meat is a nice burnished color. Turn ribs and slather the meaty side with sauce. Grill for 7 to 10 minutes, or until sauce is caramelized.
Tips
For maximum flavor, the ribs can be sprinkled with the paprika, garlic salt and lemon pepper up to 1 day before. Wrap well and store in the refrigerator.
After step 1, the ribs can be cooled, wrapped in foil and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before grilling.
The sauce can be stored in an airtight container in the refrigerator for up to 3 months.
Read our review of “300 Big and Bold BBQ and Grill Recipes.”
(recipe and image courtesy of the Lisa Ekus Group)
