Switch up Your Party Menu with Smokey-N-Sweet BEEF Ribs!

By Alycia McClure on July 3, 2015

Beef ribs can seem intimadting if you've never cooked them before but for the price, amount of meat and mouth watering goodness you can have with them they are beyond worth it. Short ribs are becoming ever popular in our grocery stores so it shouldn't be an issue to find them and prepare this delicous menu switch up for your party guests this weekend. It will be an explosively delicous treat!

This amazing recipe was curated from chow.com and taste tested by our beefy BBQ experts here at Cattle Empire, they are sure to delight! The best part, you can even get them started tonight so their is less work and clean up tomorrow. If you try out this recipe post your pictures on instagram and tag us, @cattle_empire. Have a happy and safe Indepence Day friends!

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
  • 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

Instructions

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

For the barbecue sauce:

  1. 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.
  2. 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:

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