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.
Ingredients
- 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
Directions
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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.
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Preheat the oven to 300°F.
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Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.
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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.
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At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).
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Heat a grill to HIGH (450°F) and oil the grate.
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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.
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Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.
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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*
Author:
Julia Heffelfinger