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BBQ Beef Ribs Recipe

Name: BBQ Beef Ribs
Total time: 4 h
Yield: 4
Ingredients: Four 1-pound beef short ribs; Sea salt; 2 tablespoons vegetable oil, plus more for grill grate; 1 medium onion, finely chopped; 2 carrots, finely chopped; 5 cloves garlic, peeled; 5 stalks lemon grass, trimmed and cut into 2-inch pieces; 1 two-inch piece ginger, cut into 1/4-inch slices; 1 cup soy sauce; 1/2 cup dark brown sugar; 1/4 cup rice vinegar; 3/4 cup ketchup; 1/2 cup dark brown sugar; 1/2 cup rice vinegar; 2 tablespoons mirin; 2 teaspoons soy sauce; 3 cloves garlic, peeled and lightly crushed with side of knife; 3 1/4-inch slices fresh ginger

NYT Cooking

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.

Ingredients

Four 1-pound beef short ribs

Sea salt

2 tablespoons vegetable oil, plus more for grill grate

1 medium onion, finely chopped

2 carrots, finely chopped

5 cloves garlic, peeled

5 stalks lemon grass, trimmed and cut into 2-inch pieces

1 two-inch piece ginger, cut into 1/4-inch slices

1 cup soy sauce

1/2 cup dark brown sugar

1/4 cup rice vinegar

3/4 cup ketchup

1/2 cup dark brown sugar

1/2 cup rice vinegar

2 tablespoons mirin

2 teaspoons soy sauce

3 cloves garlic, peeled and lightly crushed with side of knife

3 1/4-inch slices fresh ginger

Method

For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

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