Barbequed Beef Short Ribs

These beef short ribs get an Asian-inspired marinade that turns a standard barbecue into something entirely different.

Soy sauce, dry sherry, dark brown sugar, fresh ginger, garlic, red pepper flakes, and Chinese five-spice powder combine into a bold, sweet-savory-spicy marinade. The ribs soak for at least an hour (longer is better), then go into a covered roasting pan on the grill for the first 45 minutes. That initial covered stage is the braise that starts breaking down the tough connective tissue in the chuck ribs.

After the covered cook, the ribs go directly on the grill grate for another 45 to 60 minutes. This is where they pick up char and smokiness while the marinade caramelizes into a sticky, lacquered glaze. A final brush with the reserved marinade in the last 10 minutes deepens that glaze even further.

Kitchen Tips

• Trim the excess fat before marinating. Short ribs carry a lot of surface fat that prevents the marinade from penetrating.
• Use indirect heat with a drip pan. Short ribs are fatty and direct flames cause flare-ups that char instead of caramelize.
• Turn the ribs occasionally during the uncovered grilling stage. One side shouldn’t sit facing the heat the entire time.
• The ribs are done when the meat pulls easily from the bone. Don’t rush it.

Variations

• Add a tablespoon of hoisin sauce to the marinade for extra depth and sweetness.
• Finish with a sprinkle of toasted sesame seeds and sliced scallions for presentation.
• Use this same marinade on flanken-cut (cross-cut) short ribs for faster grilling at higher heat.