Darned Good Boneless Short Ribs
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Paprika (try 1/4 cup)2.5 tbsps
Kosher Salt2.5 tbsps
Ground Black Pepper (freshly)1 tbsp
Granulated Onion1 tsp
CayenneDirections:
1
In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne
2
Sprinkle the short rib pieces liberally with this mixture until coated on all sides
3
Let sit at room temperature for about 30 minutes
4
Oil the grill racks
5
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes
6
Place the beef ribs on the grill, close the lid, and reduce the heat to medium
7
Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total
8
(If your short rib pieces are small, it won't take quite this long
9
) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels
10
Reduce the heat a little more and brush the ribs with the sauce
11
Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed
12
Remove to a platter and let sit for 5 to 10 minutes, covered with foil
13
Serve
14
In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne
15
Sprinkle the short rib pieces liberally with this mixture until coated on all sides
16
Let sit at room temperature for about 30 minutes
17
Oil the grill racks
18
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes
19
Place the beef ribs on the grill, close the lid, and reduce the heat to medium
20
Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total
21
(If your short rib pieces are small, it won't take quite this long
22
) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels
23
Reduce the heat a little more and brush the ribs with the sauce
24
Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed
25
Remove to a platter and let sit for 5 to 10 minutes, covered with foil
26
Serve