This recipe uses two vinegars to make the most tender beef ribs.
- For Sauce:
- 1/4 cup olive oil
- 1 medium Spanish onion, chopped
- 1 tablespoon chopped garlic
- 2 large tomatoes, peeled and chopped
- 1/2 cup apple cider
- 1/4 cup balsamic vinegar
- 2 tablespoons ketchup
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 tablespoons prepared mustard
- 1 1/2 tablespoons sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 pounds beef short ribs, cut into 6-inch lengths
FOR SAUCE: In a saucepan or large skillet, heat the oil. Add the onions and garlic and sauté 5 minutes or until translucent. Add the remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in the refrigerator until ready to use or up to 3 weeks.
Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place the ribs and 1 1/2 cups sauce in a jumbo resealable plastic bag. Close the bag and marinate in the refrigerator overnight. Chill the remaining 1/2 cup sauce.
Remove the ribs from bag and discard used sauce. Place the ribs in the center of a cooking grate. Grill 1 1/4 to 1 1/2 hours or until tender. Brush with remaining 1/2 cup sauce during last 20 minutes of grilling.
WINE AND BEER RECOMMENDATIONS: The tangier the ribs, the fruitier the red: for this dish, a pinot noir from Anderson Valley in California. A golden amber ale that’s heavy on the hops will corral the numerous spices in this dish. Yee haw!
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
613 calories; 55g total fat; 103mg cholesterol; 138mg sodium; 9g carbohydrates; 1g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.