Barbecued Short Ribs


Barbecued short ribs are simple and delicious. The secret to this recipe is in this sauce. This is probably one of the best rib sauces I have ever made. It requires a few different ingredients, but it is well worth the effort. As with any recipe, if you are missing a couple of the ingredients, it will make a little difference in the flavor but not all that much. The key ingredients are primarily the sugar, ketchup, soy sauce, and worcestershire sauce. It is not necessary to do the final step of cooking the remaining marinating sauce, but it is sure nice poured over the ribs.

I usually use standard beef short ribs that I pick up in my local butcher shop. Use can use ones from the grocery store. I do recommend that they are fresh, however. I have stated in many of my recipes that freezing any kind of meat does not do it any justice.



1 1/2 – 2 lbs of beef short ribs

1 – medium plastic container

For the Marinate:

  • 1/2 cup of soy sauce
  • 1 cup of water
  • 1 tbsp of¬†worcestershire sauce
  • 1/4 cup of ketchup
  • 1/4 cup of brown sugar
  • 2 cloves of garlic
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1 bayleaf
  • 4 -5 drops of tabasco
  • 1 tbsp corn starch diluted in 1 tbsp of water for thickening the sauce


  1. Combine the sauce ingredients in a bowl. Mix until they are well combined.
  2. Add the marinate to a pot, stir, and bring it to a boil. Turn off the heat and allow it to cool completely.
  3. Add the marinate to a container. Place the ribs in, seal it, and allow it to sit in the fridge for about 4 hours – overnight is preferred.
  4. Remove the ribs and place them on a preheated barbecue. Cook them over a medium heat for 8 to 10 minutes (medium done). Flip them over and allow them to cook for an additional 8 to 10 minutes. If you want them medium rare, reduce the cooking time by about 2 minutes. If you want them well done, allow them to cook for an additional 2 minutes.
  5. Remove them from the heat and place them on a platter. Allow the ribs to rest for 10 to 15 minutes.
  6. While the ribs are resting, place the remaining marinate, and any juices from the resting ribs, into a saucepan. Over a medium heat, bring the mixture to a boil. Add in the diluted corn starch. Stir continuously until a think, rich gravy forms.
  7. Pour the gravy over the ribs and seve. Enjoy our barbecued short ribs with some baked or mashed potatoes.


Watch Our Cooking Video:



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