Categories: Beef
Ingredients
- 4 pounds bone-in beef short ribs, cut into individual bones
- Kosher salt and freshly ground black pepper
- 8 ounces light beer
- 1 cup light brown sugar
- 1 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup rice vinegar
- 2 tablespoons freshly grated ginger
- 2 teaspoons crushed red pepper flakes
- 2 cloves garlic, minced
- Chopped fresh cilantro, for serving
Directions
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Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook’s Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
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Season the ribs liberally with salt and pepper.
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Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
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ace the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
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Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
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lternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)