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Beef Short Ribs in Barbecue Sauce
Category: Main Course, Beef
Serves: 6
Rating:
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Ingredients:
6 lbs. beef short ribs cut into 4 oz. portions 2 T. fresh lemon juice 1 t. cayenne pepper 1 (1/2”) piece fresh ginger, peeled sliced smashed 1 medium yellow onion sliced 4 cloves garlic peeled and smashed 3 T. Worcestershire sauce 6 T. light brown sugar 1/4 c. kosher salt 1 quart cola 1-1/2 qt. water 1 recipe Barbecue Sauce Barbecue Sauce 1 c. ketchup 6 T. apple cider vinegar 1/4 c. cola 2 T. Worcestershire sauce 1 T. cane syrup 1 t. chopped garlic 1/2 t. finely grated onion 1/4 t. ground ginger 3 T. dark brown sugar 1/4 t. salt
Directions:
Season both sides of the ribs with lemon juice and cayenne pepper. Wrap the ribs tightly in plastic wrap and refrigerate 6 hours or overnight. Preheat the oven to 350°F. Combine the ginger, onions, garlic, Worcestershire, light brown sugar, kosher salt, cola, and water in a large oven proof stock pot or dutch oven and bring to a simmer over medium high heat. Adjust the seasoning to taste. Add the ribs, cover tightly and transfer to the oven. Cook until the ribs are tender, about 3-1/2 to 4 hours. Remove the ribs from the brasing liquid and allow ribs to cool. Remove the meat from the bones, discarding the bones and any fatty membrances. Place pulled meat in a small baking dish and pour 1 cup of barbecue sauce over the ribs and return uncovered to the oven for an additional 15 to 20 minutes. Place ketchup, vinegar, cola, Worcestershire, cane syrup, garlic, onion, ginger, dark brown sugar and salt in a blender and blend on low until mixture is combined.