Summer Short Ribs

Summer Short Ribs

Summer Short Ribs

Short ribs are one of the richest most flavorful of cuts of meat. But gravy and mashed potatoes are not what I want on my menu in the summer. This is one of the ways I keep short ribs on the plate when it is hot out. I braise them in the morning before the house gets too warm. (I don’t like air conditioning unless really necessary) Then I finish them on the grill with a limey sweet and hot sauce. I normally figure 2 ribs per person but use your best judgment as it will depend how your butcher cuts them.

Summer Short Ribs

  • Servings: 4
  • Difficulty: easy
  • Print

8 meaty short ribs

11/2 cups chicken stock

1/2 cup soy sauce

5 cloves garlic minced

11/2 Tablespoons grated ginger

Preheat oven to 325 degrees

1. Season the ribs with salt and pepper. Brown, in batches, over medium high heat.

2. Add chicken stock, soy sauce, garlic and ginger and bake,covered, for 2 hours. Discard cooking liquid. At this point you may let them rest in the fridge till dinner or proceed to the grilling.


3/4 cup ketchup

1/2 cup soy sauce

1/2 cup dark brown sugar

zest and juice of 1 lime

1 Tablespoon red pepper flakes (or to taste)

1. mix all sauce ingredients.

2. Preheat the grill to medium low to medium.

3. Heat the ribs through if needed.

4. Brush with sauce turning and keeping a close eye so the sauce does not burn. The grilling takes maybe 15-20 minutes.


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