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.
BBQ Short Ribs With a Broiler Finish
Course: Main CourseDifficulty: Easy4
servings20
minutes7
hoursShort 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.
BBQ Short Ribs With a Broiler Finish at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 4 servings
- Ingredients: 12, led by bone-in short ribs, kosher salt, smoked paprika, garlic powder
Tips for BBQ Short Ribs With a Broiler Finish
Keep the glaze for the end. Sugar left in the pot for hours goes dull and thin.
BBQ Short Ribs With a Broiler Finish FAQ
How long does BBQ Short Ribs With a Broiler Finish take?
BBQ Short Ribs With a Broiler Finish takes 7 hours of cooking after 20 minutes of prep.
How many people does BBQ Short Ribs With a Broiler Finish serve?
This recipe makes 4 servings.
What do I need to make BBQ Short Ribs With a Broiler Finish?
12 ingredients, led by bone-in short ribs, kosher salt, smoked paprika, garlic powder. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
