Best BBQ Short Ribs

3 lbs. Short ribs
2 cups beef broth
2 cups Water, or enough to barely cover ribs
1 tbsp. Brown sugar
1/4 cup Cider vinegar
1/4 cup Catsup
2 tbsp. Tomato paste
1 tbsp. Dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Ground cloves
1 tsp. Chili powder
1/4 tsp. Cayenne pepper

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.

Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve.

Kansas City - Style Dry Rubbed Beef Ribs with KC Barbecue Dipping Sauce

The following text and recipe is re-printed from Ribs by Christopher B. O'Hara with photographs by William Nash, published by The Lyons Press, 2000. The book is a connoisseur's guide to barbecuing and grilling and will teach you everything you need to know about great ribs.

2 large racks of beef ribs OR 3 large racks of baby back ribs

2 large Ziplock freezer storage bags

Dry Rub (yields 2 Cups but keep indefinitely):

1 C sugar
1/2 C paprika
1/4 C Kosher salt
1/4 C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 teaspoon cayenne pepper

Classic Barbecue Sauce (yields about 4 cups)

1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 C ketchup
3/4 C dark unsulphered molasses
1/2 C white wine vinegar
1 teaspoon Tabasco® sauce

Mix all dry rub ingredients together. Store in a covered jar.

In a large bowl, mix sauce dry ingredients together well. Add ketchup, molasses, vinegar and Tabasco®. Transfer mixture to a saucepan and heat over a medium flame until warm, stirring frequently. The idea is to make sure the dry ingredients melt into the sauce.

Buy your ribs and make your dry rub the day before you plan on cooking. To apply dry rub, sprinkle (rather than actually rub) the mixture on the meat - it should be moist enough so the rub sticks to the surface. A light coating is sufficient, but use as much as you like, as it tends to come off during handling and cooking. Seal your ribs in plastic bags and refrigerate overnight. You can also prepare your sauce that day and set it aside in the refrigerator.

If you are planning on barbecuing these ribs, set the temperature at roughly 250° F and cook the ribs with the lid closed. Adding some soaked mesquite or other hardwood chips is recommended, but not necessary. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone. About 15 minutes before the ribs are done, add a generous coating of the barbecue sauce. Serve with the remaining sauce and ice cold beer.

Serves 4 to 6

Oriental Beef Short Rib Barbecue

4 pounds beef short ribs, trimmed
2/3 cup thinly sliced green onions
1/2 cup soy sauce
1/2 cup water
1/4 cup Oriental dark roasted sesame oil
2 1/2 tablespoons packed brown sugar
1 1/2 tablespoons toasted sesame seeds, crushed
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1/2 teaspoon ground red pepper
1/8 teaspoon freshly ground Szechuan peppercorns
fresh red chili peppers
green onions
radish roses

Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns.

Place ribs and marinade in plastic bag or utility dish, turning to coat.

Close bag securely or cover dish; marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grid over medium coals.

Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade 1 time.

Cover; continue cooking 5 to 6 minutes or until desired degree of doneness.

Place ribs on platter; garnish with chili peppers, green onions and radish roses.

Makes 6 servings.

Short Beef Ribs with Pioneer BBQ Sauce

5 pounds beef short ribs
1 1/2 cups tomato puree
1/2 cup vinegar
1/4 cup sherry
1 teaspoon dry mustard
3 jalapeno seeded and chopped
2 cloves garlic finely chopped
1/2 cup onion finely chopped
1/4 cup olive oil
1/2 teaspoon white pepper
1/4 cup honey
1 1/2 teaspoons cornstarch
3 tablespoons water

Season beef short ribs with salt and pepper and bake at 350 for 30 minutes. Pour off any accumulated fat, set ribs aside to cool. Combine all ingredients except the cornstarch and water in a saucepan and bring to boil. Dissolve cornstarch in the water and stir into sauce. Cook and stir until mixture boils and is thick. Cook for 2 minutes.

Place ribs on medium low heated grill and cook for about 20 minutes and then turning to cook 20 minutes on other side. Begin basting with sauce and cook, basting frequently for 15 minutes each side.

For oven cooking: Dip cooled ribs into sauce and place in a baking pan. Pour about 1 cup of the sauce over the ribs. Place in preheated 325 oven and bake 1 hour or until ribs are tender.