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Barbecued Short Ribs



Trans-fat Free


3 pounds beef, short ribs
2 cups chicken broth
2 cups water
or enough to barely cover ribs
1 tablespoon brown sugar
¼ cup apple cider vinegar
¼ cup ketchup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon worcestershire sauce
¼ teaspoon cloves
1 teaspoon chili powder
¼ teaspoon cayenne pepper


The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes.

Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, ketchup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil.

Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 624g (22.0 oz)
Amount per Serving
Calories 169277% of calories from fat
 % Daily Value *
Total Fat 145g 223%
Saturated Fat 61g 305%
Trans Fat 0g
Cholesterol 324mg 108%
Sodium 543mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 155g
Vitamin A 9% Vitamin C 8%
Calcium 7% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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