Bold & Smoky BBQ Street Feast for Two

Allergens

Contains gluten, soy, and corn (from BBQ sauce)

Ingredients

• 1 lb beef short ribs
• 1 lb pork shoulder
• 2 cups BBQ sauce
• 1 large onion, sliced
• 1 large green bell pepper, sliced
• 4 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Combine the BBQ sauce, brown sugar, apple cider vinegar, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper in a large bowl. Mix well.
2. Season the beef short ribs and pork shoulder with salt and pepper. Coat them evenly with half of the BBQ sauce mixture. Cover and marinate for at least 4 hours or overnight.
3. Preheat the grill to medium high heat. Grill the marinated meat, turning frequently, until cooked through and nicely charred on all sides. About 25 minutes for short ribs and 30 minutes for pork shoulder. Brush with more BBQ sauce as needed during cooking.
4. In a separate pan or grill, cook the sliced onions and green bell peppers over medium heat until tender and slightly charred, about 7 8 minutes. Add remaining BBQ sauce and simmer for another 3 minutes.
5. Slice the cooked meat and serve it with the sautéed onions and peppers over rice or garlic bread.

Chef’s Insight

To enhance the smoky flavor, use wood chips like hickory or mesquite in your grill.

Notes

For a truly unforgettable experience, serve this meal with classic BBQ sides like coleslaw, baked beans, and cornbread.