This simple barbecued beef rib recipe starts out in a Dutch Oven and ends up on your grill. While you won't get a lot of authentic smoke flavor you will certainly get some great, tender ribs.
- beef short ribs, about 4 pounds/1.8 kg.
- 1 8-ounce/225 mL can tomato paste
- 1/2 cup/120 mL water
- 2 tablespoon/30 mL brown sugar
- 1 tablespoon/15 mL vinegar
- 1 tablespoon/15 mL lemon juice
- 1 tablespoon/15 mL dried onion
- 1 tablespoon/15 mL Worcestershire sauce
- 1 teaspoon/5 mL red pepper flakes (crushed)
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Cut ribs into individual ribs.
Heat oil in Dutch oven and season ribs with salt and pepper.
Place into pot and sear meat about 1 to 2 minutes on all sides.
Add water, and bring to a boil, reduce heat, and allow to simmer on low for 45 minutes to 1 hour. Make sure to add more water if necessary.
To prepare sauce: combine all remaining ingredients in a saucepan. Let simmer for 10 to 15 minutes. Remove from heat and let cool slightly.
Preheat grill for medium heat. Take ribs out of Dutch oven and place on grill rack. Grill covered for 15 minutes, basting with sauce occasionally. Remove from heat and serve immediately.
Note: This recipe can easily be done on the stove top. Simply continue to cook ribs in a Dutch oven with an extra 1/4 to 1/2 cup of water for 2 hours, instead of 1 hour. Add sauce to ribs and cook for additional 30 minutes. Once tender, remove from heat and serve with your favorite sides.