STICKY RIBS

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Sticky Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds bone-in beef short ribs, cut into individual bones
Kosher salt and freshly ground black pepper
8 ounces light beer
1 cup light brown sugar
1 cup soy sauce
1/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup rice vinegar
2 tablespoons freshly grated ginger
2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
Chopped fresh cilantro, for serving

Steps:

  • Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
  • Season the ribs liberally with salt and pepper.
  • Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
  • Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
  • Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
  • (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)

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