| Level: | Easy |
| Total: | 4 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon Hungarian paprika
- 8 to 10 sprigs fresh thyme
- 4 cloves garlic, peeled and smashed
- 1/2 cup dark brown sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons stone ground mustard
- 2 Roma tomatoes, chopped
- 2 cups cola (not diet)
- 4 pounds bone-in beef short ribs, at room temperature
- Kosher salt and freshly ground black pepper
Instructions
- For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
- For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1342 |
| Total Fat | 115 g |
| Saturated Fat | 49 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 46 g |
| Cholesterol | 230 mg |
| Sodium | 1047 mg |
Reviews
Watching this episode now and loved the concept but when the other hosts were trying the finished dish the ribs looked not tender at all and they definitely did not appear to love it nor did they say tender. Short ribs are meant to be braised in the oven. Watching GZ cut into it, it took work. Will not be doing this dish and you may want to take my advice.
I love Sunny’s Herb Lemon Pepper Chicken Glaze recipe and had to try this. Well, I’ve made short ribs with so many recipes but always braised for four hours in the oven. This was a challenging recipe for me. Getting the BBQ Grill to maintain a steady temperature isn’t easy. Charring ribs was challenging, some had more meat than others which made charring and cooking them a lot of work. I liked the sauce, but I’ll try charring each then transfer to a low temp (250) oven.
We made these in the oven instead of the grill bc it rained on us and we have a propane grill so we couldn’t fathom leaving that on for 4 hours. The sauce the sauce the sauce is why I’m giving this so many stars. So good and could be used in lots of applications. Sweet and rich! We actually topped our mashed potatoes with it bc it almost bc like a tomato chutney by the end of the night. Unfortunately we had our meat in the oven for 4 hrs and it just didn’t tenderize like we would’ve liked. Had our oven @ 250 for the first hour and turned it down to 225 for the next 3. Wondering what we could do next time to make the meat more tender…