| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds bone-in beef short ribs, cut into individual bones
- Kosher salt and freshly ground black pepper
- 8 ounces light beer
- 1 cup light brown sugar
- 1 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup rice vinegar
- 2 tablespoons freshly grated ginger
- 2 teaspoons crushed red pepper flakes
- 2 cloves garlic, minced
- Chopped fresh cilantro, for serving
Instructions
- Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook’s Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
- Season the ribs liberally with salt and pepper.
- Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
- Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
- Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
- (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1329 |
| Total Fat | 110 g |
| Saturated Fat | 48 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 48 g |
| Cholesterol | 230 mg |
| Sodium | 2698 mg |
Reviews
Really enjoyed the glaze.
Chef Symon I appreciate you giving baking options to your recipes if you don’t like to bbq or own a bbq. Thank you!!
If you don’t want the real beer you can use Nonalcoholic beer……Nonalcoholic beer is the easiest substitution for beer in any recipe……there is a range of styles, from standard lagers to more complex ales and sours to choose from. That would be my recommendation and in most places you can find it in convenient stores or even Walmart or other food stores….hope this helps (smile)!
Loved loved the sauce. Will be using that on other meats!
Delicious and easy
Delicious ribs, but the best part of this recipe is his snake method technique. It controls the heat for the extended time required for slow and low tender ribs. Put a chunk of your favorite smoking wood toward the front of the snake for more smoky goodness.
Truly brilliant
Love this sauce, even more than my Depression-era grandmother’s! For health reasons I had to use reduced-sodium soy sauce in a lesser quantity but the changes did not make the sauce any less delicious! With no grills allowed here, I converted to low/slow in my dutch oven on a burner with a diffuser. Result was probably not as sticky but still really wonderful ribs! Leftover meat taken off the bone makes a die-for sandwich 🙂
These came out really good but the sauce is wayyyy salty. The directions say soy sauce which is really salty on it’s own. I recommend using light soy sauce to cut back on the sodium or cutting the amount of soy by at least half
Hi Michael & Liz, love the new show! Question about this BBQ sauce. ….
Is there a liquid substitute that can be used for the beer? I’m more of a White Russian Gal.