Beef Short Ribs with a Bourbon BBQ Sauce
(As featured in Lady York's 2016 Spring/Summer Magazine)
(Photo: Michael Rao)
These fall off the bone ribs are great paired with Cedar Plank Horseradish Mashed Potatoes & Ginger Lime Slaw!
3 tbsp. (45 mL) smoked paprika
1 tbsp. (15 mL) heaping dark brown sugar
5 lbs (2 inch thick) flanken-cut beef short ribs
1½ cup (375 mL) water
2 tbsp. (30 mL) canola oil
1/3 cup, (75 mL) sweet onion, minced
2 cloves garlic, minced
2 cup (375 mL) ketchup
¼ cup (60 mL) apple cider vinegar
¼ cup (60 mL) bourbon
¼ cup (60 mL) firmly packed dark brown sugar
2 tbsp. (30 mL) Dijon mustard
1 tsp. (5 mL) Worcestershire sauce
Salt and fresh ground pepper
Preheat oven at 350F.
Mix together the paprika and brown sugar, evenly rub the spice mixture on all sides of the ribs.
Place ribs in single layer in a large baking dish and cover tightly with aluminum foil.
Bake for 2-3 hours until fork-tender.
For BBQ sauce; Heat oil in a large saucepan over medium heat. Add onions and cook for 2-3 mins until soft and translucent. Add garlic and cook for an additional minute.
Add the remaining ingredients and season with salt and pepper and bring to a simmer. Simmer for 15 mins. Set aside.
Heat grill to medium-high heat and grease well to avoid ribs from sticking.
Remove ribs from pan and brush them with BBQ sauce on all sides. Place ribs on the grill and grill for 5 mins. Turn ribs and baste with additional BBQ sauce and grill for an additional 5 mins. Flip and brush with sauce every 5 mins until sauce has thickened and ribs have heated through, about 20 mins. Transfer to platter and serve with remaining sauce.
SERVINGS 4-6 / PREP & COOK TIME 3 hours