# BBQ Short Ribs With a Broiler Finish

Short ribs tenderize on LOW in a thin barbecue base, then get brushed with fresh sauce and darkened under the broiler.

 

 

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## BBQ Short Ribs With a Broiler Finish

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

7

hours 

Short ribs tenderize on LOW in a thin barbecue base, then get brushed with fresh sauce and darkened under the broiler.

### Ingredients

- 4 lb bone-in short ribs
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 1/2 cup beef broth
- 1 cup barbecue sauce, divided
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 yellow onion, sliced

### Directions

- Mix the salt, paprika, garlic powder and pepper and rub it on the ribs.
- Sear the ribs 1 to 2 minutes per side in the hot oil.
- Spread the onion in the slow cooker and set the ribs on top.
- Stir the broth, half of the barbecue sauce, the vinegar, Worcestershire and sugar together and pour it in, well under three-quarters of the way up the ribs.
- Cover and cook on LOW 6 to 8 hours, depending on the cut.
- Probe for 195 to 205°F in the thickest part.
- Line a sheet pan with foil and heat the broiler.
- Lift the ribs onto the pan with a spoon; tender meat falls apart under tongs.
- Brush with the remaining barbecue sauce.
- Broil 3 to 5 minutes until the edges darken and the glaze bubbles.

 

### Notes

 

Keep the glaze for the end. Sugar left in the pot for hours goes dull and thin.

 

  

## Why finish BBQ ribs under the broiler

 

Slow cooking makes the meat tender but leaves the sauce wet. The broiler caramelizes the fresh sauce and gives sticky, charred edges, close to what a smoker would do.

 

Using only half the sauce in the pot keeps it from going thin and dull.

 

## Swaps and sides

 

Use any barbecue sauce you like. Sweet and smoky styles brown best, while vinegar-forward ones are tangier. A very thin sauce is a poor choice for the glaze because it simply runs off.

 

Serve with coleslaw, cornbread, baked beans or corn on the cob.

 

## Leftovers and the foil tip

 

Keep the ribs 4 days in the fridge. Warm them in a 350°F oven, wrapped in foil, so they do not dry out.

 

The mistake is skipping the foil on the pan. Sugar sticks and burns on bare metal, and the cleanup is miserable.

 

## Getting sticky edges

 

For the best char, pat the ribs lightly with a paper towel before brushing. Wet surfaces steam instead of browning. Use the back of a spoon to spread the sauce in a thin, even layer. Thick globs burn in spots and stay cool in the middle.