BBQ Beef Ribs

Name: BBQ Beef Ribs
Total time: 4 h
Yield: 4 servings
Ingredients: Four 1-pound beef short ribs; Sea salt; 2 tablespoons vegetable oil, plus more for grill grate; 1 medium onion, finely chopped; 2 carrots, finely chopped; 5 cloves garlic, peeled; 5 stalks lemon grass, trimmed and cut into 2-inch pieces; 1 two-inch piece ginger, cut into 1/4-inch slices; 1 cup soy sauce; 1/2 cup dark brown sugar; 1/4 cup rice vinegar; 3/4 cup ketchup; 1/2 cup dark brown sugar; 1/2 cup rice vinegar; 2 tablespoons mirin; 2 teaspoons soy sauce; 3 cloves garlic, peeled and lightly crushed with side of knife; 3 1/4-inch slices fresh ginger

Recipe from iNG Restaurant

Adapted by Steven Raichlen

Updated June 23, 2023

BBQ Beef Ribs — Sally Ryan for The New York Times

Total Time: 4 hours
Rating: 5(361)
Comments: Read comments

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke. —Steven Raichlen

Featured in: For These Chefs, Even Fire Can Be Improved

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Ingredients

Yield:4 servings

For the Ribs

Four 1-pound beef short ribs
Sea salt
2tablespoons vegetable oil, plus more for grill grate
1medium onion, finely chopped
2carrots, finely chopped
5cloves garlic, peeled
5stalks lemon grass, trimmed and cut into 2-inch pieces
1two-inch piece ginger, cut into ¼-inch slices
1cup soy sauce
½cup dark brown sugar
¼cup rice vinegar

For the Glaze

¾cup ketchup
½cup dark brown sugar
½cup rice vinegar
2tablespoons mirin
2teaspoons soy sauce
3cloves garlic, peeled and lightly crushed with side of knife
3¼-inch slices fresh ginger

Ingredient Substitution Guide

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Preparation

For the Ribs
1. Step 1
  For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
2. Step 2
  Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3½ hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
3. Step 3
  For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
4. Step 4
  Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

Ratings

5 out of 5

361 user ratings

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Comments

Janice Sullivan7 years ago

Amazing dish - I served over rice with corn on the cob and a salad. I could not barbecue the ribs, when I pulled them out of the braising liquid the were a bit too tender to stand up to the grill. Instead I oiled a broiling pan, and glazed them and popped them under the broiler for two- three minutes per side. It worked out perfect - still got those little charred/carmelized bits, but with less work. Also easier in winter.

Nancy7 years ago

2191 calories, 172 grams of fat, 72 grams saturated fat, 4319 milligrams of sodium PER SERVING? Perhaps that was for the whole recipe and the figures are in error? Even one quarter would push the boundary of acceptable amounts of fat and sodium, but braised ribs are a treat.

Katie7 years ago

I have made this several times, either as above as part of a selection of Chinese dishes or adapted it to make more Western style food but leaving off the glaze and serving the short ribs with a rich red wine sauce and mashed potatoes or making into chilli con carne or a ragu for pasta. It's sublime. Thank you for introducing me to this delicious cut of meat.

These ribs are dangerous—dangerous and tastey.1 year ago

It was way too hot to cook indoors tonight. Followed the recipe except cooked everything (even cornbread) on the gas grill just like it was the oven. Browned the ribs over the grill per the recipe. Next time I will double the glaze. I want to try it on some grilled chicken, too.

Catherine1 year ago

Good. Except the glaze. Took the meat of the bone and served it in lettuce cups. Broth very Asian flavoured

Karen C1 year ago

The flavor is delicious. Used smaller beef ribs and they were perfectly tender at 2hrs. Let it cool down and grilled exactly as stared. I served this with a Japanese short grain rice and quick pickled daikon jalapeno. I did feel bad about dumping the braising liquid as it was very flavorful

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