Orange Barbecue Beef Short Ribs
Serves 8. Recipe from Alison Ladman.
1 tablespoon chili powder
3/4 cup packed brown sugar, divided
1 teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Zest of 2 oranges
6 pounds bone-in beef short ribs (English- or flanken-style)
12-ounce bottle chili sauce
1/2 cup cider vinegar
12-ounce jar orange marmalade
Ground black pepper
1. In a small bowl, combine the chili powder, 1/4 cup of the brown sugar, the thyme, garlic powder, smoked paprika, cayenne, 2 teaspoons of salt and the orange zest. Rub the mixture over all sides of the short ribs. Arrange the ribs on a baking sheet and cover tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight.
2. Meanwhile, make the sauce. In a small saucepan over medium, combine the chili sauce, the remaining 1/2 cup brown sugar, the vinegar, marmalade and a splash of hot sauce. Bring to a simmer, reduce heat to low and cook for 20 minutes, stirring frequently to prevent the bottom from scorching. Season with salt, pepper and additional hot sauce, if desired.
3. When the ribs are ready to cook, heat one side of the grill to medium.
4. Unwrap the ribs and place on the unheated side of the grill and cook, turning occasionally, for 1 1/2 hours, or until fork tender. Baste the ribs with the barbecue sauce, then cook for an additional 10 minutes, glazing with additional sauce and turning every 2 to 3 minutes, or until the ribs are sticky and lightly charred. Serve with additional barbecue sauce.
Nutrition information per serving: 480 calories; 130 calories from fat (27 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 80 mg cholesterol; 1,910 mg sodium; 62 g carbohydrate; 1 g fiber; 55 g sugar; 27 g protein.