BBQ SHORT RIBS

TENDER, JUICY, FALLING RIGHT OFF THE BONE

Vanessa Marigold’s BBQ Short Rib recipe is perfect for your July 4th get-together.

 

Ingredients:

¼ c. EVERCLEAR® Grain Alcohol
2 tbsp. Vegetable Oil
½ lb. Bone-in Short Ribs
½ Chopped Yellow Onion
1 tsp. Salt
4 cloves Garlic, minced
½ tbsp. Cumin
½ tbsp. Chili Powder
½ tsp. Cayenne
½ tsp. Smoked Paprika
2 tbsp. Apple Cider Vinegar
1 c. Beef Broth
½ c. Ketchup
1 tbsp. Molasses
1 bay leaf
4 Whole Peeled Tomatoes
3 Carrots; peeled and chopped

 

Directions:
  1. Preheat the oven to 325F. 
  2. In a dutch oven or heavy bottom pot with a lid, heat the oil on medium low for a minute, then add the short ribs. Brown the ribs on all sides, remove from the pot, sprinkle with salt and set aside. Pour off some of the fat in the pot. 
  3. Add the onion to the pot and sprinkle with salt. Let cook for a minute then add the garlic and spices, cook for another minute to allow them to open while stirring the pot.
  4. Add ketchup, molasses and stir to mix. Let cook on medium low and caramelize for a few minutes. Pour the EVERCLEAR into the pot and use it to pick up all of the flavor bits stuck to the side. Let the alcohol reduce to half, around a minute on medium heat, then add the vinegar and broth.
  5. Place the short ribs back into the pot and make sure they get coated in sauce. Add the tomatoes, cover with the lid and put in the center rack of the oven.
  6. Cook for two hours then add the carrots and a splash of water if the liquid looks low. Rotate the ribs and continue to cook for at least another hour or until the meat falls off the bone.

 

Please Enjoy Responsibly

Created By: Vanessa Marigold

Vanessa is a chocolatier, TV host and food stylist based in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live demo for The Edible Club. View more of her recipes here.