Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Barbecued Short Ribs

Barbecued Short Ribs

Wikipedia defines short ribs as “a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.” They consist of a short portion of the rib bone, which is overlain by meat varying in thickness.

You will find a lot of recipes of short ribs but they usually consist of a short rib that is either braised in red wine or cooked in a slow cooker and the end result is usually like a stew. If you have never tasted a wine braised short rib, it definitely is worth a try. Stews are great to eat in cold weather.

In this recipe, we are using short ribs and we will be BBQing them. Summer time is great for the BBQ. This dish requires very little prep time but it needs to be marinated overnight. If you are having a BBQ this weekend, I would let the meat marinate in the sauce for at least 12 hours, if not more. Serve it with some scallions and chili paste over rice.

Barbecued Short Ribs Recipe:

6 Tablespoons of granulated sugar

6 Tablespoons soy sauce

6 Tablespoons of apple juice or cranberry juice

¼ cup of sesame oil

6 pieces of mashed garlic

4 Teaspoon grated fresh ginger

5 pieces short ribs, about 3 lbs

Mix all the marinade ingredients and add the short ribs. Cover and let it marinate for at least 12 hours in the refrigerator, making sure to turn the meat at least once during the marinade time.

Heat the BBQ to 450 degrees Fahrenheit and oil the grates. Remove the short ribs from the marinade and make sure the excess liquid is dripped off. Grill the ribs to your desired doneness, about 4 minutes per side for medium rare.

Slice the ribs into thin slices and sprinkle some scallions and sesame seeds; serve over rice with some Thai chili paste.


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