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Hot Pepper Bacon Glazed Short Ribs

Hot Pepper Bacon Glazed Short Ribs

These incredibly tender, juicy bone-in short ribs are cooked low and slow in the oven and then finished on the grill where they are charred and basted with our sweet-and-spicy Terrapin Ridge Farms' Hot Pepper Bacon Grill & Wing Squeeze. Ask your butcher for bone-in english-cut short ribs. We like to buy them in 2- to 3-rib sections, but you can also use single rib pieces. Just start checking your ribs a little earlier as they will cook faster in the oven. Serve these lacquered ribs with your favorite barbecue sides like mac-and-cheese, coleslaw, pickles, and squishy rolls for mopping up the addictive sauce.



  • Hot Pepper Bacon Grilling Sauce

  • 6 pounds bone-in, English-cut short ribs, sectioned into 2-to 3-rib pieces and excess fat removed

  • 1 Tablespoon dry mustard

  • 1 Tablespoon paprika

  • Kosher salt and pepper

  • ¾ teaspoon cayenne pepper

  • Oil for the grill


  1. In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.

  2. Preheat the oven to 300°F.

  3. Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.

  4. Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.

  5. At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).

  6. Heat a grill to HIGH (450°F) and oil the grate.

  7. Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.

  8. Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.

  9. Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.


MAKE AHEAD: Ribs can be baked up to 3 days in advance. Cold ribs hold together better on the grill, just let sit at room temperature 1 hour before grilling.


*can also use beef stock (instead of juices from baking) with Hot Pepper Bacon Grill & Wing Squeeze*


Julia Heffelfinger