Festival Classic Dinner: Smoky Grilled BBQ Beef Ribs and Crispy Onion Straws

Allergens

Wheat (Gluten) - in onion straws - Dairy - in buttermilk used for onion straws

Ingredients

• 6 beef short ribs (about 3 lbs)
• 2 cups Smoky House
• Made BBQ Sauce
• 2 cups water
• 1 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 3 large yellow onions, thinly sliced
• 2 cups all
• purpose flour
• 1 cup buttermilk
• 1 tbsp baking powder
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Prepare the BBQ sauce by combining all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer until thickened. Set aside.
2. In a large pot, combine water, apple cider vinegar, brown sugar, salt, black pepper, smoked paprika, ground cumin, garlic powder, and onion powder. Add the short ribs and bring to a boil. Reduce heat and simmer for 1 hour or until meat is tender.
3. Remove ribs from pot and discard liquid. Brush the ribs with Smoky House Made BBQ Sauce. Preheat grill to medium high heat, and grill ribs for 4 minutes per side, brushing with additional sauce as needed.
4. For crispy onion straws, whisk together flour, baking powder, salt, and pepper in a bowl. In another bowl, whisk together buttermilk and a pinch of salt. Gradually add the dry mixture into the wet mixture, stirring until just combined. Add sliced onions and mix gently.
5. Heat about 1 inch of vegetable oil in a heavy bottomed pan to 350°F (175°C). Carefully drop spoonfuls of batter into the hot oil, frying until golden brown and crispy, about 2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Serve grilled BBQ beef ribs with crispy onion straws and tangy pickled vegetables.

Chef’s Insight

Don't be afraid to experiment with different BBQ sauces or spice blends to create your unique flavor profile.

Notes

For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the BBQ sauce.