Barbecued Beef Ribs Recipe

Name: Barbecued Beef Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1-pound beef short ribs; Sea salt; 2 tablespoons vegetable oil, plus more for grill grate; 1 medium onion, finely chopped; 2 carrots, finely chopped; 5 cloves garlic, peeled; 5 stalks lemon grass, trimmed and cut into 2-inch pieces; 1 two-inch piece ginger, cut into 1/4-inch slices; 1 cup soy sauce; 1/2 cup dark brown sugar; 1/4 cup rice vinegar; 3/4 cup ketchup; 1/2 cup dark brown sugar; 1/2 cup rice vinegar; 2 tablespoons mirin; 2 teaspoons soy sauce; 3 cloves garlic, peeled and lightly crushed with side of knife; 3 1/4-inch slices fresh ginger

Servings: persons

Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger

1
For the ribs: Heat the oven to 325 degrees.
2
Season the ribs all over with salt.
3
In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat.
4
Add the ribs and brown on all sides, turning with tongs, 5 minutes a side.
5
Transfer to a platter and pour off all but 2 tablespoons fat.
6
Add the onion, carrots, garlic, lemon grass and ginger to the pot.
7
Cook over high heat until lightly browned, 3 minutes.
8
Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil.
9
Return the ribs to the pot, immersing them in the liquid.
10
Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours.
11
Let the ribs cool in the liquid, then drain well.
12
(Ribs can be refrigerated for up to 24 hours.)
13
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes.
14
Strain.
15
Prepare a grill for direct grilling over high heat.
16
Brush and oil the grate.
17
Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze.
18
Serve with the remaining glaze drizzled on top or passed separately in a bowl.

521

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Four 1-pound beef short ribs, Sea salt, 2 tablespoons vegetable oil, plus more for grill grate, 1 medium onion, finely chopped, and more.

Yes, Barbecued Beef Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Beef Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions