Barbecued Beef Ribs

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.

Ingredients

For the ribs

• Four 1-pound beef short ribs
• Sea salt
• 2 tablespoons vegetable oil, plus more for grill grate
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 5 cloves garlic, peeled
• 5 stalks lemon grass, trimmed and cut into 2-inch pieces
• 1 two-inch piece ginger, cut into 1/4-inch slices
• 1 cup soy sauce
• ½ cup dark brown sugar
• ¼ cup rice vinegar

For the glaze

• ¾ cup ketchup
• ½ cup dark brown sugar
• ½ cup rice vinegar
• 2 tablespoons mirin
• 2 teaspoons soy sauce
• 3 cloves garlic, peeled and lightly crushed with side of knife
• 3 1/4-inch slices fresh ginger

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    2191 calories; 172 grams fat; 72 grams saturated fat; 0 grams trans fat; 79 grams monounsaturated fat; 7 grams polyunsaturated fat; 84 grams carbohydrates; 2 grams dietary fiber; 66 grams sugars; 72 grams protein; 344 milligrams cholesterol; 4319 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the ribs

1. For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
2. Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
3. For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
4. Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

4 hours