Rockin’ Short Ribs Recipe

2013-06-09 17.33.36
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Who doesn’t think their ribs are the absolute best? Everyone says it and I’m no different. I believe my short ribs will knock you out! I often make braised short ribs the conventional way – browning the meat in a hot pan, sautéing vegetables in pan drippings, and deglazing the pan with red wine. But, I’ve discovered that adding a grill into the mix produces succulent ribs that are just unmatched. Now, it can be our juicy little secret together. Here’s how my rockin’ short ribs are done:

Grill the ribs, sauce them up, and braise them – no wine needed.

What you should do instead, is brine the ribs in a little bourbon, a lot of salt, and some sugar for sweetness. A brine like this will add moisture to the meat, especially when you let them sit in the brine for 36 hours like I did.

After the ribs brine, pat them dry, and toss them on the grill until nicely caramelized.

Then, put them in a pot with some onions, carrots, and celery and let them simmer for an hour or so – perfect time to grab a beer! When the broth has reduced down, add a little more barbecue sauce, and serve them up piping hot and fall-off-the-bone delicious.

simmering short ribs in pot on grill

I think I’ve found my new favorite short rib recipe. What do you think?

rockin' short ribs

Rockin' short ribs

Prep Time: 24 hours

Cook Time: 1 hour, 30 minutes

Total Time: 25 hours, 30 minutes

Yield: --

Serving Size: 2 ribs plus broth

Calories per serving: --

Fat per serving: --

Tender short ribs get a flavor boost from a spin on the grill.


  • 1 cup bourbon
  • 1 cup sugar
  • 1 cup salt
  • 1/3 cup black pepper
  • 16 cups water
  • 2 pounds beef short ribs
  • 1 cup barbecue sauce
  • 2 carrots, cut into large pieces
  • 2 celery stalks, chopped
  • 1 onion, chopped


  1. In a container large enough to hold the ribs, add the bourbon, sugar, salt, pepper, and water. Stir gently until the sugar and salt are dissolved before adding the meat.
  2. Cover and refrigerate at least overnight (and up to 36 hours).
  3. Preheat the grill to medium-high heat.
  4. Remove the ribs from brine and pat dry.
  5. Place ribs on grill, bone-side down, and grill for 5-6 minutes. Turn over and grill for 3 more minutes. Roll them around to make sure all four sides have grill marks on them.
  6. Toss them in your favorite barbecue sauce.
  7. Transfer to the pot with the carrots, celery, and onions, add water to cover and let simmer for an hour or until tender.


Don't gasp at a recipe that takes more than a day to prepare. Almost all that time is spent brining the ribs.

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