Big Bold Beefy BBQ Bones

Beef short ribs with a chipotle and red wine BBQ sauce - slow-grilled until the meat is falling-off-the-bone tender and the sauce is dark, sticky, and deeply savoury. Short ribs are becoming increasingly popular with UK butchers, and this recipe shows exactly why they deserve a place on your grill.

Ingredients

Beef Ribs

• 2kg beef short ribs (Jacob's ladder), cut into individual ribs
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Flaky sea salt and freshly ground black pepper

Chipotle Red Wine BBQ Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 240ml passata
• 120ml red wine
• 60ml cider vinegar
• 2 tablespoons black treacle (or dark brown sugar)
• 2 chipotle chillies in adobo, finely chopped (from a tin)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Flaky sea salt

Method

1. Mix the smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub generously over all the beef ribs. If time allows, season the night before and refrigerate uncovered.
2. Make the BBQ sauce: heat the olive oil in a saucepan over medium heat. Cook the onion and garlic until softened. Add the passata, red wine, cider vinegar, black treacle, chipotle chillies, Worcestershire sauce, and smoked paprika. Simmer for 20 minutes until thickened. Season with salt.
3. Set up your grill for indirect heat. Maintain a temperature of 130-140°C. If using charcoal, add a few chunks of smoking wood (oak or hickory) to the coals.
4. Place the ribs bone-side down on the cool side of the grill. Close the lid and cook for 2.5-3 hours, maintaining the temperature. The meat should be very tender and pulling away from the bone.
5. Brush the ribs generously with the chipotle BBQ sauce. Move to direct heat for 2-3 minutes per side to caramelise the sauce.
6. The beef ribs are done when the internal temperature reads at least 90°C (for short ribs, you want them well past 'done' - the connective tissue needs to break down completely).
7. Rest for 10 minutes, then serve with extra BBQ sauce on the side.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.