Smoked Beef Short Ribs with Sweet and Tangy Barbecue Sauce
I love ribs in the summer! And I particularly love these ribs – they are short ribs, not baby back ribs. Although there is nothing at all wrong with baby back ribs, I love these because they are so meaty.
This easy barbecue sauce is sweet thanks to ketchup and brown sugar, and tangy thanks to the Marukan Seasoned Gourmet Rice Vinegar. It takes just a couple of minutes to prepare and honestly, it is good on all kinds of things – chicken, pork, beef…
I also love to use my smoker in the summer because it doesn’t heat up my kitchen and the smoker does most of the work for me. If you don’t have a smoker, no worries, you can use your BBQ or even your oven. Here’s how:
On the grill:
Season the ribs as in the recipe.
Wrap some wood chips in foil and poke some holes in the packet. Light one burner or ¼ of the grill and let it come to between 250 and 275 degrees. Place the ribs on the grill opposite the lit burner. Cook until they reach an internal temperature of 200 degrees.
Brush with barbecue sauce and place over the lit side of the grill, turning frequently, until caramelized.
In the oven:
Heat oven to 225 degrees. Season the ribs as in the recipe.
Layer the bottom of a roasting pan with wood chips and add enough water to barely cover the chips. Place a rack on top. Add the ribs and cover with foil tightly. Bake for 2 ½ – 3 hours or until the ribs reach an internal temperature of 200 degrees. Turn on the broiler.
Brush ribs with barbecue sauce and broil until caramelized.
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Smoked Beef Short Ribs with Sweet and Tangy Barbecue Sauce
Ingredients
- Kosher or fine salt
- Black pepper
- 3 teaspoons smoked paprika , divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 cup ketchup
- ¼ cup Marukan Seasoned Gourmet Rice Vinegar
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic , minced
- 1 teaspoon mustard powder
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F (107°C).
- Combine 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons smoked paprika, garlic powder, and onion powder in a small bowl. Season beef with the spice mixture then brush with oil. Let them sit at room temperature for about 30 minutes to allow the flavors to penetrate.
- Place the short ribs in the smoker and smoke for 4-5 hours, or until they reach an internal temperature of 200°F (93°C) and the meat is tender and pulls away from the bone.
- In a saucepan, combine the ketchup, Marukan Seasoned Rice Vinegar, brown sugar, honey, minced garlic, 1 teaspoon smoked paprika, and mustard powder. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, or until it thickens slightly. Season to taste with salt and pepper.
- Once the short ribs are done smoking, brush them generously with the barbecue sauce. Return the ribs to the smoker for an additional 15-20 minutes to let the sauce caramelize and create a sticky glaze. Remove the ribs from the smoker and let them rest for a few minutes before serving. Serve with extra barbecue sauce on the side for dipping.
Nutrition
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