Barbecue Short Ribs are all the rage these days. Top them off with a savory sauce and you will be licking your fingers as you reach for the next piece.
There are different cuts of beef from beef short ribs. English cut short ribs are cut parallel to the bone. While Korean cut short ribs are sliced thinly across the bone. Korean style short ribs are perfect for the barbecue because they cook up real quick.
Like meaty dishes? Try my recipe for Pappardelle with Short Rib Ragu, Three Meat Cannelloni recipe, or my Spaghetti and Meatballs.
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Why You'll Love this Recipe
- quick cooking on the barbecue means these short ribs are on the table in no time
- versatile in that you can either season them with salt and pepper or add a savory sauce on top
- inexpensive cut of meat
- great as a finger food for a get together
- kid friendly and adult approved
If you've ever tried Barbecue Short Ribs when you eat out, let alone cooked them at home, you may want to know exactly where they come from. And more importantly how to cook them.
Where do Short Ribs Come From?
Short ribs come from the beef chuck portion of the animal. They are the five (5) short ribs from the chuck section that are too small to be used for good steaks. So, in short, short ribs are just that: short ribs.
Essentially, when a beef animal is harvested and broken into sections, the first five rib bones go into the chuck section, not the rib section. This is because the first 5 rib bones don't make good steaks. The meat from these sections is mainly from muscle that is used a lot. While it is less tender it has a lot of flavor.
Where to Buy Beef Short Ribs
I purchased these short ribs from Vicentina Fine Foods. I always try to support local businesses and their products are great! But, you can buy short ribs from your local grocer or your meat monger
Why Make Beef Short Ribs?
Why not? No, seriously... short ribs are so versatile. You can make them as an appetizer to be eaten before your main entrée or make them as part of your main meal.
Las time I made them, I made them with pizza and a salad. No complaints from the family!
Beef short ribs are very tasty and each short rib strip is a nice small size. This means that you can have one piece or ten if you are really that hungry.
Cooking Beef Short Ribs
Grilling Ribs
When grilling anything on the Barbecue, you want to make sure that your Barbecue has been pre heated and is clean. Turn on your barbecue at least 5 minutes before you put any food on it. Take a barbecue brush and brush the grill to loosen any grease or food particles that are stuck from previous use.
Once done cleaning your grill, you are ready to put your food on the grill.
Short ribs are usually cut very think and don't take very long to grill. They are also pretty fatty. You'll want them to cook at medium low heat for at least 10 minutes each side.
Baking Ribs
If you don't have a grill, you can also bake these ribs in a preheated oven at 400°F. Place them on a lightly greased baking sheet and bake for about 15 minutes. Keep an eye on them that they don't burn. They will be done once they have reached an internal temperature of 200-205°F.
Making the Sauce
The sauce that accompanies these ribs is Asian inspired and compliments the beef so well. I highly recommend making the sauce.
If you don't like soy, you may not want to pour the sauce on the ribs. In this case you can place the sauce in a shallow bowl or gravy boat and serve along side the ribs.
But, if you are not in to sauces with your meat you can also eat them bare and seasoned with salt and pepper only.
Variations to Barbecue Short Ribs
Now if you want to make them a little different you could consider one of the following options:
- Use pre-seasoned, Korean style hot beef short ribs
- Make them in the skillet (fry pan)
- Braise them in liquid, like beef stock and red wine
- Braise them in Marinara Sauce and use it as a pasta sauce.
Perfect Side Dishes
So you want to make the ribs but don't know what side to make with them. Here are a few ideas:
- Broccoli
- French fries
- Rappini (Broccoli Rabe)
- Grilled Brussel Sprouts
- Rice
- Salad
Storage
It goes without saying that it's highly doubtful that you will have any leftovers. But on the small chance you do, you can store these ribs in a microwave safe container or in aluminum foil refrigerated for 2 to 3 days.
Note that they will not taste as good as the day you made them though, so don't be disappointed when you eat them as leftovers.
Appetizers to Try Next
Recipe Details
Barbecue Short Ribs
https://easyhomemaderecipes.caIngredients
- 2.2 lbs Beef Short Ribs approximately 12
- 1 tsp salt if short ribs are unseasoned
For the Sauce
- 1 clove garlic minced
- ½ tsp ground ginger
- ¼ cup soy sauce low sodium preferred
- ⅛ cup water
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp corn starch
for the garnish
- 2 green onions for garnish
- 1 tbsp sesame seeds for garnish
Instructions
Sauce
- Place all the sauce ingredients in a small saucepan and bring to a boil.1 clove garlic, ½ tsp ground ginger, ¼ cup soy sauce, ⅛ cup water, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp corn starch
- Once thickened remove from heat and cover
Short Ribs
- Turn on the Barbecue on medium low heat and let stand for 10 minutes
- Season short ribs with salt if they are not pre-seasoned. If they are already seasoned, place the short ribs on the grill and close the barbecue.2.2 lbs Beef Short Ribs, 1 tsp salt
- Flip the short ribs after 10 minutes and cook for another 10 minutes.
- Remove from grill and place on a plate and let stand covered.
- Place short ribs on a serving plate and sprinkle the sesame seeds over the short ribs.1 tbsp sesame seeds
- Cut the stems of the green onions diagonally and sprinkle over short ribs.2 green onions
- Serve immediately
Notes
Baking Ribs
If you don't have a grill, you can also bake these ribs in a preheated oven at 400°F. Place them on a greased baking sheet and bake for about 15 minutes. Keep an eye on them that they don't burn. They will be done once they have reached an internal temperature of 200-205°F.Nutrition
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Terri Gilson says
Love this sauce!
Terri says
I've never made short ribs but now I'm going to - that sauce sounds incredible!
Sharon says
Awesome Sunday dinner! We enjoyed these with some thick cut oven fries and a salad. We used the potatoes to sop up the delicious sauce.
AmyG says
Glad you liked them!
Sean says
I adore short ribs. Thin cut like this, or thick-cut so they fall apart with slow cooking - all amazing. Lovely little guide you've put together here - always good to have a lot of information for a cut of meat.
nancy says
I love beef short ribs. I cant wait to try your method. and thanks for including tips on the perfect sides!
Sadia Malik says
This short ribs are absolutely delicious
AmyG says
Thanks. I'm glad you liked them.
Cindy Mom, the Lunch Lady says
Beef short ribs are so yummy. I love how they get so tender and soak up the flavour. Drooling over the sticky glaze!
Bernice says
I'm drooling over here. Love these flavours and sticky gooey Asian style ribs.
AmyG says
Great, hope you like it!