Smoky Street BBQ Beef Ribs with Creamy Coleslaw

Allergens

Gluten (if using store-bought barbecue sauce)

Ingredients

• 6 beef short ribs (about 3 lbs) 1 cup barbecue sauce 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/4 cup ketchup 1/4 cup molasses 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste

Instructions

1. Combine barbecue sauce, apple cider vinegar, brown sugar, ketchup, molasses, paprika, chili powder, garlic powder, onion powder, salt, and pepper in a bowl. Mix well to combine.
2. Season the beef ribs with salt and pepper. Place them in a large resealable plastic bag or a shallow dish.
3. Pour half of the sauce mixture over the ribs and massage it into the meat. Marinate for at least 4 hours, or overnight for best results.
4. Preheat your grill to medium high heat (about 375°F). Place the ribs on the grill, basting with the remaining sauce as they cook. Grill for about 2 hours, turning and basting every 30 minutes, until the ribs are tender and cooked through.
5. Remove the ribs from the grill and let them rest for a few minutes before serving.

Chef’s Insight

To ensure even cooking, place the thickest part of the ribs closest to the hotter part of the grill.

Notes

For best results, use high-quality beef short ribs with good marbling.