Ingredient Spotlight: Crafting Flavor from the Ground Up

The success of any great recipe begins with quality ingredients. For these grilled short ribs, selecting the right components and understanding their role is key to achieving that perfect tender, smoky, and sticky result.

• Beef Short Ribs: The foundation of our dish. When choosing short ribs, aim for pieces that are relatively uniform in size. This ensures even cooking, so all ribs become tender at approximately the same time. It’s crucial to purchase individual short ribs, which are thicker and meatier, cut parallel to the bone. Avoid “flanken-style” short ribs, which are thinly sliced across the bone. While delicious in their own right, flanken ribs are better suited for quick-cooking methods like those used in kimchi tacos, not the low-and-slow approach needed for ultimate tenderness here. Look for good marbling, which contributes to flavor and moisture during cooking.
• Red Chile: This ingredient introduces a subtle warmth and depth to the barbecue sauce. You have the flexibility to choose a red chile that suits your preferred spice level. Common and easily accessible options like Fresno or red jalapeño peppers offer a mild to medium kick. If you’re a fan of more intense heat and desire a truly spicy sauce, consider using a Thai chile pepper, but be sure to adjust to your taste! Remember, you can always add more heat later, but it’s hard to take it away.
• Pureed Tomatoes (Passata): This provides the rich, vibrant tomato base for our barbecue sauce. You can typically find this in supermarkets labeled as passata (Italian strained tomatoes) or simply canned tomato puree. If neither is readily available, don’t despair! Simply empty a can of whole peeled or diced tomatoes into your blender and blitz until you achieve a perfectly smooth consistency. This ensures a velvety texture for your sauce.
• Bourbon: The namesake ingredient for our incredible BBQ sauce! The quality of the bourbon you choose will directly influence the final flavor of your sauce. Opt for a bourbon that you genuinely enjoy drinking. There’s no need for an expensive, top-shelf variety, but a decent, mid-range bourbon will impart the best character. The alcohol will cook off during simmering, leaving behind its wonderful aroma and complex notes of caramel, vanilla, and oak, which beautifully complement the smoky ribs. For those who prefer an alcohol-free version, see our FAQ section for suggestions.
• Smoked Paprika: This spice is vital for achieving that deep, smoky flavor, especially since we’re starting these ribs in the oven. It gives the impression of hours spent in a smoker, even if you don’t have one. Ensure you use *smoked* paprika, not just regular sweet paprika, for the desired effect.
• Maple Syrup: Used in the sauce, pure maple syrup contributes a natural sweetness and an earthy depth that artificial sweeteners or corn syrup cannot replicate. It helps create that desirable sticky glaze on the ribs.

Mastering the Art of Grilled Short Ribs: A Detailed Guide

Creating these sensational grilled short ribs involves a few straightforward steps that are easy to follow, even for novice grillers. The key is in the preparation and the low-and-slow cooking method that guarantees tender, flavorful results every time.

Part 1: Preparing the Ribs with a Flavorful Rub

1. Create the Spice Rub: In a small bowl, combine the smoked paprika, sea salt flakes, freshly ground black pepper, and crushed garlic. Whisk these ingredients together until well blended. Add the olive oil and mix to form a thick, aromatic paste. This oil-based rub will adhere beautifully to the ribs and help infuse deep flavors.
2. Season the Ribs: Arrange your beef short ribs in a single layer in a large baking dish. Generously apply the prepared spice rub all over the ribs, ensuring every surface is thoroughly coated. Don’t be shy – massage the rub into the meat to maximize flavor penetration. Once coated, cover the dish tightly with plastic wrap or foil and chill in the refrigerator for at least 2 hours. This marinating time allows the flavors to meld and deepen, contributing to the incredible taste of the finished ribs. For best results, you can even marinate them overnight.

Part 2: Crafting the Irresistible Bourbon BBQ Sauce

While your ribs are marinating, or even a day in advance, whip up this sensational bourbon BBQ sauce. Its layered flavors are truly worth the effort.

3. Sauté Aromatics: In a medium saucepan, heat 3 tablespoons of olive oil over medium-low heat. Add the finely chopped onion and cook, stirring frequently, until the onion softens and becomes translucent, about 8 to 10 minutes. This slow sautéing brings out the natural sweetness of the onion.
4. Infuse with Garlic and Chile: Stir in the crushed garlic and finely chopped red chile. Continue to cook for another 4 minutes, stirring often. This step allows the garlic and chile to release their fragrant aromas and mild heat, creating a robust flavor base without burning.

5. Combine Sauce Ingredients: Carefully pour in the cider vinegar, soft brown sugar, pureed tomatoes (passata), fresh lemon juice, pure maple syrup, Dijon mustard, Worcestershire sauce, and of course, the bourbon. Stir all the ingredients together thoroughly to combine them.
6. Simmer to Perfection: Bring the sauce mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the sauce reduces and thickens to a desired consistency, typically 20 to 30 minutes. It should be thick enough to coat the back of a spoon. Season the sauce to taste with salt and freshly ground black pepper. Remember, a little extra salt can often bring out the sweetness and tang. Once cooled, the sauce can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.

Part 3: Oven-Baking for Tenderness, Grilling for Char

The two-stage cooking process is what makes these ribs truly stand out, ensuring both incredible tenderness and a perfect grilled finish.

7. Bake for Tenderness: Preheat your oven to 300°F (150°C). Uncover the marinated ribs in their baking dish and place them in the preheated oven. Bake until the ribs are exceptionally tender, which typically takes 2 to 2 1/2 hours. The meat should be pulling away from the bone easily. This low-and-slow oven cooking ensures the connective tissues break down, resulting in succulent, fall-off-the-bone meat.
8. Prepare the Grill: While the ribs are nearing completion in the oven, preheat your outdoor grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
9. Grill to Perfection: Carefully transfer the oven-baked, tender ribs to the preheated grill. Immediately begin brushing them generously with your homemade bourbon BBQ sauce. Grill the ribs for 20 to 30 minutes, turning them frequently and basting with more sauce every few minutes. The goal is to achieve a beautiful char and a sticky, caramelized crust. Keep a close eye on them to prevent burning due to the sugar in the sauce. Serve these glorious grilled short ribs immediately with any remaining barbecue sauce on the side for dipping.

Common Questions About Grilled Short Ribs

Here are answers to some of the most frequently asked questions about making these incredible grilled beef short ribs:

Elevate your grilling game and ensure perfect results every time with these expert tips:

• Effortless Cleanup: For a quick and easy post-cookout cleanup, always line your baking dish with heavy-duty aluminum foil before arranging the short ribs for baking. The foil will catch all the drippings and any caramelized rub, saving you from scrubbing sticky pans.
• Master the Make-Ahead: The beauty of this recipe truly shines in its make-ahead potential. Bake the short ribs until tender up to a full day in advance. Once baked, let them cool completely, then cover the baking dish and refrigerate. On the day of your event, simply pull them out an hour or so before grilling to bring them closer to room temperature, then finish them on the hot grill with the bourbon BBQ sauce. This strategy significantly reduces last-minute stress.
• Double Down on the Sauce: This bourbon BBQ sauce is so incredibly delicious and versatile, you’ll undoubtedly want more! We highly recommend making a double batch (or even triple) of the sauce. Store the extra sauce in an airtight container in the refrigerator for up to a week, or freeze it for up to three months. It’s perfect for slathering on whole grilled chicken, glazing spice-rubbed pork chops, topping burgers, or even as a dipping sauce for fries.
• Dietary Considerations: This recipe is naturally suitable for those following gluten-free and dairy-free diets. Always double-check your Worcestershire sauce and any pre-made spice blends to ensure they comply with your specific dietary needs, as formulations can vary.
• Achieving the Perfect Char: When grilling, don’t be afraid to let the ribs develop a good char. The sugars in the BBQ sauce will caramelize beautifully, creating a slightly crisp, intensely flavorful exterior that is key to the “sticky perfection.” However, monitor closely to prevent actual burning. Medium-high heat is ideal for this.
• Don’t Rush the Rub: The 2-hour minimum marinating time for the spice rub is important for the flavors to penetrate the meat. If you have time, an overnight marination in the refrigerator will yield even more profound flavor in the finished ribs.

Discover More Incredible Short Rib Recipes

If you’ve fallen in love with the rich flavors and tender texture of short ribs, you’ll be delighted to explore more variations. Here are a couple of our other favorite short rib recipes that promise equally impressive results:

Grilled Beef Short Ribs with Bourbon BBQ Sauce Recipe

Tender grilled beef short ribs are smothered with tangy bourbon barbecue sauce to make this showstopping meal, perfect for any occasion.

Recipe by David Leite

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Course:Entree

Cuisine:American

Servings:4 servings

Calories:1124 kcal

Prep Time:30 minutes

Cook Time:2 hours 30 minutes

Total Time:5 hours (includes marinating time)

Ingredients

For the spice rub

• 1 tablespoon smoked paprika
• 2 teaspoons sea salt flakes
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, crushed
• 1/3 cup olive oil, plus more for the grill
• 4 1/2 pounds beef short ribs, cut between bones into single ribs

For the bourbon BBQ sauce

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 red chile, seeded and finely chopped
• 1/3 cup cider vinegar
• 1/4 cup soft brown sugar
• 2/3 cup pureed tomatoes (passata)
• 3 tablespoons lemon juice
• 1/3 cup pure maple syrup
• 2 teaspoons Dijon mustard
• 3 tablespoons Worcestershire sauce
• 1/3 cup bourbon
• Salt and freshly ground black pepper, to taste

Instructions

Make the spice rub

1. Combine the smoked paprika, sea salt, black pepper, crushed garlic, and 1/3 cup olive oil in a small bowl. Mix well to form a thick paste.
2. Arrange the beef short ribs in a single layer in a baking dish. Generously massage the spice rub all over the ribs to thoroughly coat them. Cover the dish and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to infuse.

Make the bourbon BBQ sauce

3. While the ribs are marinating or baking, warm 3 tablespoons of olive oil in a medium-sized saucepan over medium-low heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 8 to 10 minutes.
4. Stir in the 2 crushed garlic cloves and the finely chopped red chile. Continue to cook for another 4 minutes, stirring often, until fragrant.
5. Pour in the cider vinegar, soft brown sugar, pureed tomatoes (passata), lemon juice, pure maple syrup, Dijon mustard, Worcestershire sauce, and bourbon. Stir all ingredients together to combine thoroughly.
6. Bring the sauce mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer, and cook until the sauce is reduced and thickened to your desired consistency, typically 20 to 30 minutes. Season to taste with salt and freshly ground black pepper. Set the sauce aside to cool slightly.

Cook the ribs

7. Preheat your oven to 300°F (150°C).
8. Arrange the marinated ribs on a rimmed baking sheet in a single layer (preferably lined with foil for easy cleanup). Bake in the preheated oven until the ribs are exceptionally tender and nearly falling off the bone, approximately 2 to 2 1/2 hours.

Finish the ribs on the grill

9. While the ribs are finishing in the oven, preheat your outdoor grill to medium-high heat. Lightly coat the grill grates with olive oil to prevent sticking.
10. Carefully transfer the tender, oven-baked ribs to the hot grill. Immediately begin brushing them generously with the prepared bourbon BBQ sauce. Cook the ribs, turning and basting regularly with more sauce, until a beautiful charred, sticky crust forms, about 20 to 30 minutes. Be mindful of the sugars in the sauce, which can burn quickly.
11. Serve the grilled short ribs immediately with any remaining bourbon BBQ sauce on the side for dipping.

Notes and Expert Advice

• Easy Clean-Up: To make post-meal cleanup a breeze, line your baking dish with heavy-duty aluminum foil before placing the ribs in the oven. This will catch all drippings and burnt bits.
• Make-Ahead Mastery: For effortless entertaining, bake the short ribs up to a day in advance. Let them cool completely, then cover and refrigerate. Finish them on the grill just before serving. Warm the sauce gently before basting.
• Extra Sauce for Everything: This bourbon BBQ sauce is liquid gold! Make a double batch and keep extra sauce on hand. It’s fantastic for dousing on grilled chicken, seasoning spice-rubbed pork chops, brushing on burgers, or even as a dipping sauce for appetizers.
• Dietary Information: This recipe is naturally suitable for gluten-free and dairy-free diets. Always verify ingredient labels for any hidden allergens or non-compliant additives, especially with pre-packaged spices or sauces.
• Storage: Leftover cooked ribs can be stored in an airtight container in the refrigerator for 3-4 days. The sauce keeps for up to a week in the fridge or 3 months in the freezer.

Adapted From

The Backyard BBQ Bible

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Nutrition Information (Approximate)

Serving: 1 portion
Calories: 1124 kcal
Carbohydrates: 44 g
Protein: 73 g
Fat: 67 g
Saturated Fat: 20 g
Monounsaturated Fat: 37 g
Cholesterol: 220 mg
Sodium: 1621 mg
Fiber: 2 g
Sugar: 34 g

Nutrition information is automatically calculated, so should only be used as an approximation and is based on typical ingredient values. Actual values may vary.

Insights from Our Recipe Testers’ Reviews

Curious what others thought of these glorious grilled short ribs? Our dedicated team of recipe testers put this dish through its paces, and here’s what they had to say about the flavor, ease of preparation, and overall experience.

Angela Reynolds

I believe this is an outstanding recipe, especially for those who may not own a smoker or when the weather prevents outdoor smoking. The smoky rub does an incredible job of infusing these grilled short ribs with a flavor that tastes like they’ve been in a smoker all day. Truly impressive!

However, the bourbon BBQ sauce might just steal the show entirely. Oh my, I can already envision using this on every type of meat imaginable! The sauce directions were spot-on, yielding a perfect thickness that is far superior to any store-bought variety. It strikes a delightful balance of slightly sweet, a little spicy, with that wonderful hint of bourbon lingering in the background. It’s sweet enough to create a fantastic char on the grill and makes more than enough to have extra available for serving.

Gina M.

You had me at bourbon! These grilled short ribs are an excellent recipe for any summer cookout or picnic. The ability to prep and bake the ribs ahead of time and then simply finish them on the grill when ready to eat made dinner time so much easier. I served them with a refreshing minty green bean salad that I prepared earlier in the day, which complemented them perfectly. A classic cabbage slaw would also be a wonderful pairing!

The ribs achieved fantastic tenderness after two and a half hours in the oven, though next time, I might reduce the oven cooking time to just two hours to help preserve even more of their natural juices. The bourbon barbecue sauce is truly wonderful! I made sure to baste the ribs liberally with it during grilling and also served a generous amount on the side. One minor adjustment I would consider is reducing or entirely omitting the lemon juice; after tasting the sauce at the 15-minute mark, I found it a tad too tart for my preference. Adding a little more bourbon and simmering for another 10 minutes balanced it out perfectly for my taste.

I had a good amount of sauce leftover, which I know will be fantastic on pork, or even grilled boneless chicken thighs. A couple of important tips: First, when purchasing your short ribs, try to select pieces that are mostly uniform in size. I ended up with a mix of larger, meatier pieces and some that were more bone than meat, and the smaller, bonier pieces became a bit overdone. Second, do yourself a huge favor and cover your baking sheet with foil before baking – it makes cleanup incredibly simple!

Deb Lynch

I’ve never considered myself a “queen of the grill” and usually prefer to enjoy BBQ when someone else is at the helm. However, after making these, I might just become a grilling convert! This recipe produced tender and wonderfully sticky ribs with a deep, smoky flavor that absolutely delighted both me and my tasters.

I personally didn’t find it necessary to add olive oil to the spice rub. My short ribs had enough natural fat to remain moist and flavorful throughout both the baking and grilling processes. Next time, I plan to try using the spice blend as a simple dry rub. I initially thought the bourbon BBQ sauce tasted quite sweet on its own, but it proved to be a magnificent complement to the finished ribs. This recipe is definitely going into my “make it again” file!

Barbara Hinde

This homemade bourbon barbecue sauce is incredibly tangy and luscious, truly a standout! It would work beautifully on any type of rib you find on sale, so don’t hesitate to grab extra. I used a sweet yellow onion, and while it didn’t break down completely, it provided a delightful piquant texture that made this slightly looser sauce wonderfully distinct from other thicker, smoother, and often sweeter barbecue sauces I’ve tried. It’s a fantastic recipe to have in your repertoire!