Barbequed Beef Short Ribs
Yield
12 servingsPrep
20 minCook
100 minReady
180 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef chuck
ribs, cut into 1 rib pieces |
|
| 1 | cup |
water
|
|
| ¾ | cup |
soy sauce, tamari
|
|
| ⅔ | cup |
sherry
dry |
*
|
| ½ | cup |
brown sugar
dark, packed |
*
|
| 6 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
red pepper flakes
ground |
|
| 1 | tablespoon |
ginger
fresh, grated |
|
| 2 | teaspoons |
chinese five spice powder
powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef chuck
ribs, cut into 1 rib pieces |
|
| 237 | ml |
water
|
|
| 177 | ml |
soy sauce, tamari
|
|
| 158 | ml |
sherry
dry |
*
|
| 118 | ml |
brown sugar
dark, packed |
*
|
| 6 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
red pepper flakes
ground |
|
| 15 | ml |
ginger
fresh, grated |
|
| 1E+1 | ml |
chinese five spice powder
powder |
*
|
Directions
Trim excess fat from ribs.
In large roasting pan, arrange ribs in single layer.
For marinade, in medium saucepan combine remaining ingredients.
Cook over medium heat until sugar is dissolved.
Remove from heat; cool slightly.
Pour marinade over ribs.
Cover and marinate in refrigerator for at least 1 hour, turning ribs once.
Cover roasting pan with foil.
Arrange medium hot briquettes around drip pan.
Place roasting pan on grill, cover grill and cook ribs 45 minutes.
Remove ribs from roasting pan and place directly on grid; reserve marinade.
Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally.
Brush ribs again with reserved marinade during last 10 minutes of grilling.
