Grilled Beef Short Ribs with Bourbon BBQ Sauce – Leite’s Culinaria


You had me at bourbon! These grilled short ribs are a great recipe for a summer cookout or picnic. You can prep and bake the ribs ahead of time and throw them on the grill when you’re ready to eat.

I served it with a minty green bean salad that I made earlier in the day, so it made dinner time much easier. A nice cabbage slaw would be great, too!

The ribs were tender after cooking them in the oven for two and a half hours, although next time, I think I would just cook them for two hours in the oven to preserve more of the juices.

The bourbon barbecue sauce is wonderful! I basted the ribs liberally with it and also served some on the side. One change I would make would be to leave out (or reduce) the lemon juice. When I tasted the barbecue sauce after cooking it for 15 minutes, I thought it was a bit too tart, so I added a little more bourbon and cooked it for another 10 minutes, and this made it just right for my taste.

I had a decent amount left over and it would be great on pork, or even chicken thighs.

A couple of tips: First, when purchasing the ribs try to get them mostly the same size. I got some larger, meatier pieces and some pieces that were more bone than meat, and they were a bit overdone. Also, do yourself a favor and cover the baking sheet with foil to make clean-up easier.

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