Select Page

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.


2 tbsp vegetable oil
1.5 lb bone-in short ribs
1/2 medium yellow onion; chopped
1 tsp salt; plus more to taste
4 cloves garlic; minced
½ tbsp cumin
½ tbsp chili powder
½ tsp cayenne
½ tsp smoked paprika
¼ cup Everclear
2 tbsp apple cider vinegar
1 cup beef broth
½ cup ketchup
1 tbsp molasses
1 bay leaf
4 whole peeled tomatoes
3 carrots; peeled and chopped

Preheat the oven to 325F (162C)

Step One:
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 and save for another use (like roasted potatoes).

Step Two:
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.

Step Three:
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 teh vinegar and broth.

Step Four:
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.

Step Five:
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

Vanessa Marigold