Charcoal Grilled BBQ Beef Ribs

These ribs are grilled right before serving, giving them a crisp, charred exterior and an enticing smell of wood smoke, outstanding!

The Ribs

2 kg beef short ribs
Sea salt
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed
1 two-inch piece ginger, cut
1 cup soy sauce
½ cup dark brown sugar
¼ cup rice vinegar

The Glaze

¾ cup ketchup
½ cup dark brown sugar
½ cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, lightly crushed
3 1/4-inch slices fresh ginger


Preheat the oven to 160 degrees Celsius for the ribs. Season the ribs with salt all over. 2 tablespoons oil, heated over medium-high heat in a large Dutch oven or other heavy pot Brown the ribs on all sides, rotating with tongs after 5 minutes on each side. Pour out all except 2 tablespoons of grease and transfer to a plate.

In a large saucepan, combine the onion, carrots, garlic, lemon grass, and ginger. 3 minutes over high heat, until lightly browned. Bring to a boil with the soy sauce, brown sugar, rice vinegar, and 3 cups water. Return the ribs to the saucepan and submerge them completely in the liquid. Cover tightly with foil and bake for 3 1/2 hours, rotating the ribs once or twice. Allow the ribs to cool in the liquid before draining thoroughly.

To make the glaze, mix all of the glaze ingredients in a large pot and cook over medium heat until thickened, about 10 minutes. Strain.

Prepare a grill for high-heat direct grilling. The grate should be brushed and oiled. 3 to 5 minutes per side, basting with the glaze, cook the ribs until dark brown all over. The leftover glaze can be drizzled on top or delivered separately in a bowl.

Atlas Curates

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