Microwaved & Barbecued Beef Ribs
Submitted by sunshine55449
Tender beef short ribs get a head start in the microwave, then hit the grill for smoky, charred edges and sticky honey-chili glaze. Ready in under an hour with a quick ketchup-based barbecue marinade.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
1 hrsHere’s a backyard trick that cuts your rib cook time in half: microwave first, grill second. The microwave does the heavy lifting, breaking down the connective tissue in the beef short ribs until they’re fall-apart tender. Then a few minutes over white-hot coals gives you that crackling char and caramelized crust everyone fights over.
The marinade is dead simple. Ketchup, honey, chili powder, and a splash of vinegar come together in about two minutes, and the ribs only need 20 minutes to soak up all that sweet-and-tangy flavor before cooking.
Pro Tips
- Don’t skip the grill step. The microwave makes them tender, but the grill is where you build flavor with that Maillard reaction char.
- Watch your heat. Four minutes per side goes fast. Stay at the grill and flip once you see the glaze bubbling and darkening.
- Use bone-in short ribs for the best results. The bones help conduct heat evenly during microwaving.
- Baste while grilling with leftover marinade from the dish for an extra layer of sticky, smoky glaze.
Ingredients
Directions
Combine ketchup with the vinegar, salt, chili powder, oregano, garlic, pepper and honey.
Mix well and marinate ribs in the mixture for 20 minutes in a microwave-safe dish.
Cover with plastic wrap and microwave at full power for 10 minutes.
Remove plastic wrap and turn ribs.
Cover with plastic wrap and microwave for an other 10 minutes.
Heat a charcoal grill until the coals are white-hot, or preheat a gas grill on high for 5 minutes with the lid closed.
Grill the ribs about 4 inches from the hot coals.
They will take about 4 minutes per side.
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