We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm?
We start by coating our beef short ribs with a flavorful dry rub, then letting them soak up the flavor for at least four hours (and if you have time to let them go all night, all the better). Then they hit the grill for a low and slow afternoon over indirect heat. Finally, we finish them with an orange marmalade-based barbecue sauce that caramelizes into a thick, sticky, sweet-and-tangy lacquer.
If orange marmalade isn’t your thing, apricot jam would be good, too. And don’t hesitate to crank up the hot sauce to your liking.
ORANGE BARBECUE BEEF SHORT RIBS
Start to finish: 2 hours 15 minutes (45 minutes active), plus chilling
1 tablespoon chili powder
3/4 cup packed brown sugar, divided
1 teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Zest of 2 oranges
6 pounds bone-in beef short ribs (English- or flanken-style)
12-ounce bottle chili sauce
1/2 cup cider vinegar
12-ounce jar orange marmalade
Ground black pepper
Nutrition information per serving: 480 calories; 130 calories from fat (27 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 80 mg cholesterol; 1,910 mg sodium; 62 g carbohydrate; 1 g fiber; 55 g sugar; 27 g protein.
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