18 Delicious Short Ribs Recipes Grilled to Perfection

Nothing says comfort food quite like a plate of tender, juicy short ribs grilled to perfection. Whether you’re hosting a summer barbecue or simply craving a hearty meal, these 18 delicious recipes are sure to impress. From smoky and spicy to sweet and tangy, there’s a flavor for every palate. So, fire up the grill and get ready to dive into these mouthwatering dishes that’ll have everyone asking for seconds!

Grilled Korean Style Short Ribs

Over the years, I’ve grilled more ribs than I can count, but there’s something about Korean-style short ribs that keeps me coming back for more. Maybe it’s the perfect balance of sweet and savory, or perhaps it’s how they always seem to bring people together around the grill. Whatever the reason, I’m excited to share my go-to recipe with you today.

Ingredients

• Beef short ribs – 2 lbs
• Soy sauce – 1/2 cup
• Brown sugar – 1/4 cup
• Garlic – 3 cloves, minced
• Sesame oil – 1 tbsp
• Green onions – 2, chopped

Instructions

1. In a large bowl, combine soy sauce, brown sugar, minced garlic, sesame oil, and chopped green onions to make the marinade.
2. Add the beef short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Grill the ribs for about 3-4 minutes on each side, or until they develop a nice char and reach an internal temperature of 145°F for medium-rare. Tip: Avoid moving the ribs too much to get those perfect grill marks.
5. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute. Tip: Covering them loosely with foil during this time keeps them warm.
6. Serve the ribs with a sprinkle of additional chopped green onions for a fresh contrast to the rich flavors. Tip: Pairing them with a light cucumber salad can balance the meal beautifully.

Bursting with flavor, these grilled Korean-style short ribs are irresistibly tender with a slightly caramelized exterior. They’re perfect for a summer BBQ or a cozy indoor meal when the weather doesn’t cooperate. Try serving them over a bed of steamed rice to soak up every last drop of that delicious marinade.

BBQ Grilled Short Ribs with Honey Glaze

There’s something about the sizzle of ribs on the grill that screams summer to me. I remember the first time I tried adding honey to my BBQ glaze; the sweetness perfectly balanced the smoky char, and it’s been a staple in my recipe ever since.

Ingredients

• Short ribs – 2 lbs
• BBQ sauce – 1 cup
• Honey – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. This low and slow method ensures the ribs become tender without burning.
2. Season the short ribs evenly with salt and black pepper. Let them sit at room temperature for 20 minutes to absorb the flavors.
3. Place the ribs on the grill away from the direct flame. Close the lid and cook for 2 hours, flipping every 30 minutes for even cooking.
4. In a small bowl, mix the BBQ sauce and honey. Tip: Warming the honey for 10 seconds in the microwave makes it easier to mix.
5. After 2 hours, brush the ribs generously with the honey glaze. Continue grilling for another 30 minutes, applying glaze every 10 minutes for a sticky, caramelized finish.
6. Remove the ribs from the grill and let them rest for 10 minutes before serving. Tip: Resting allows the juices to redistribute, making every bite succulent.

Zesty and tender, these ribs have a fall-off-the-bone texture with a glossy, sweet crust. Try serving them over a bed of creamy coleslaw for a refreshing contrast.

Garlic Herb Grilled Short Ribs

Yesterday, I found myself staring at a beautiful rack of short ribs in the butcher’s section, and I knew exactly what I wanted to do with them. There’s something about the combination of garlic and herbs that makes my mouth water, especially when it’s grilled to perfection.

Ingredients

• Short ribs – 2 lbs
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Rosemary – 1 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, around 375°F.
2. In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and black pepper to create a marinade.
3. Rub the marinade evenly over the short ribs, ensuring every part is covered. Let them sit at room temperature for 15 minutes to absorb the flavors.
4. Place the short ribs on the grill. Cook for 5 minutes on each side for a medium-rare finish. For more well-done ribs, add 2 minutes per side.
5. Remove the ribs from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavorful meat.
6. Slice the ribs against the grain for the most tender bite.

Last night, these ribs were the star of our dinner, with their crispy edges and juicy interior. Serve them alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Spicy Grilled Short Ribs with Chimichurri

My summer evenings wouldn’t be complete without the sizzle of short ribs on the grill, especially when they’re slathered in a vibrant chimichurri that packs just the right amount of heat. There’s something about the combination of smoky, spicy, and herby that makes this dish a standout at any barbecue.

Ingredients

• Short ribs – 2 lbs
• Olive oil – ¼ cup
• Garlic – 3 cloves, minced
• Red pepper flakes – 1 tsp
• Parsley – 1 cup, chopped
• Oregano – 2 tbsp, chopped
• Red wine vinegar – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. While the grill heats, rub the short ribs with olive oil and season evenly with salt.
3. Place the ribs on the grill. Cook for 5 minutes on each side for a perfect medium-rare, or adjust time for preferred doneness.
4. In a bowl, mix minced garlic, red pepper flakes, parsley, oregano, and red wine vinegar to create the chimichurri.
5. Once the ribs are off the grill, let them rest for 5 minutes to allow the juices to redistribute.
6. Slather the chimichurri over the ribs before serving.

Here’s the deal: the ribs come out with a charred crust that gives way to tender, juicy meat, while the chimichurri adds a fresh, spicy kick. Try serving them over a bed of quinoa or with grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Grilled Short Ribs with Bourbon Marinade

How many times have I found myself staring at the grill, wondering what to make that’s both impressive and utterly delicious? Too many to count. That’s why I’m sharing my go-to recipe for grilled short ribs with a bourbon marinade that’s sure to wow at any backyard gathering.

Ingredients

• Short ribs – 2 lbs
• Bourbon – ½ cup
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Black pepper – 1 tsp

Instructions

1. In a large bowl, whisk together bourbon, soy sauce, brown sugar, minced garlic, and black pepper to create the marinade.
2. Place the short ribs in the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
4. Remove the short ribs from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the short ribs for 5-6 minutes per side, basting with reserved marinade halfway through, until they reach an internal temperature of 145°F for medium-rare.
6. Let the ribs rest for 5 minutes before serving to allow juices to redistribute.

Zesty and rich, these grilled short ribs boast a perfect char outside with a tender, juicy interior. Serve them atop a creamy polenta or alongside a crisp coleslaw for a meal that’s anything but ordinary.

Asian Inspired Grilled Short Ribs

Finally, the weekend is here, and I can’t think of a better way to celebrate than firing up the grill for some Asian Inspired Grilled Short Ribs. There’s something about the combination of sweet, savory, and smoky flavors that makes this dish a hit every time I serve it. Plus, it’s surprisingly simple to make, which means more time enjoying the great outdoors and less time slaving away in the kitchen.

Ingredients

• Short ribs – 2 lbs
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Sesame oil – 1 tbsp

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to create the marinade.
2. Add the short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove the short ribs from the marinade, letting excess drip off, and place them on the grill. Reserve the marinade for basting.
5. Grill the short ribs for about 4-5 minutes per side, basting with the reserved marinade halfway through, until they’re caramelized and slightly charred.
6. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavor with a perfect balance of sweetness and umami, these grilled short ribs are irresistibly tender with a slight chew. Serve them over a bed of steamed rice with a sprinkle of green onions for a complete meal that’s sure to impress.

Grilled Short Ribs with Coffee Rub

Every time I fire up the grill, there’s one recipe that never fails to impress—Grilled Short Ribs with Coffee Rub. It’s a dish that combines the deep, rich flavors of coffee with the succulent tenderness of short ribs, creating a meal that’s both comforting and sophisticated. I remember the first time I tried this recipe; the aroma alone was enough to make my mouth water.

Ingredients

• Short ribs – 2 lbs
• Coffee grounds – 2 tbsp
• Brown sugar – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. This low and slow method ensures the ribs become tender without burning.
2. In a small bowl, mix together the coffee grounds, brown sugar, salt, and black pepper to create the rub. Tip: Use freshly ground coffee for the most vibrant flavor.
3. Brush the short ribs lightly with olive oil to help the rub adhere. Then, generously apply the coffee rub to all sides of the ribs.
4. Place the ribs on the grill over indirect heat. Cover and cook for about 3 hours, or until the meat is tender and easily pulls away from the bone. Tip: Resist the urge to peek too often; keeping the lid closed maintains a consistent temperature.
5. Once done, let the ribs rest for 10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Tip: For an extra layer of flavor, drizzle with a little more olive oil before serving.

Velvety and rich, these grilled short ribs with coffee rub offer a perfect balance of sweetness and depth. Serve them alongside a crisp salad or over creamy mashed potatoes to round out the meal.

Maple Glazed Grilled Short Ribs

How many times have I stood by the grill, wondering if there’s a way to make short ribs even more irresistible? Last summer, during a casual backyard BBQ, I stumbled upon the magic of maple glaze—a game-changer that’s now a staple in my recipe book.

Ingredients

• Short ribs – 2 lbs
• Maple syrup – ½ cup
• Soy sauce – ¼ cup
• Garlic powder – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. This low and slow approach is key for tender ribs.
2. In a small bowl, whisk together maple syrup, soy sauce, garlic powder, and black pepper. Tip: Warm the maple syrup slightly for easier mixing.
3. Place the short ribs on the grill, away from direct flames. Close the lid and let them smoke for 3 hours.
4. After 3 hours, brush the ribs generously with the maple glaze. Tip: Apply the glaze in layers, allowing each to caramelize for about 5 minutes before adding the next.
5. Continue grilling for another 30 minutes, or until the ribs reach an internal temperature of 203°F. Tip: Use a meat thermometer to ensure perfection.
6. Remove the ribs from the grill and let them rest for 10 minutes before serving.

Glazed to perfection, these ribs boast a sticky-sweet crust that gives way to melt-in-your-mouth tenderness. Serve them atop a mound of creamy polenta or alongside a crisp apple slaw for a contrast in textures that’ll have everyone reaching for seconds.

Grilled Short Ribs with Smoky Paprika

Grilling season is upon us, and there’s nothing quite like the smell of smoky paprika mingling with the char of perfectly grilled short ribs. I remember the first time I tried this recipe; it was a game-changer for my summer barbecues, turning the ordinary into something extraordinary with just a few simple ingredients.

Ingredients

• Short ribs – 2 lbs
• Smoky paprika – 2 tbsp
• Salt – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to 375°F, aiming for a medium-high heat that’ll sear the ribs beautifully without burning them.
2. While the grill heats, rub the short ribs evenly with olive oil, then season generously with smoky paprika and salt. Tip: Letting the ribs sit with the seasoning for 10 minutes before grilling enhances the flavor.
3. Place the ribs on the grill, searing each side for 3 minutes to lock in those juices. Tip: Avoid moving them around too much to get a perfect char.
4. Reduce the heat to 325°F or move the ribs to a cooler part of the grill, cooking for another 20 minutes. Tip: Use a meat thermometer to ensure they reach an internal temperature of 145°F for medium-rare.
5. Remove the ribs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making every bite succulent.

Finally, these grilled short ribs boast a deep, smoky flavor with a slight crisp on the outside and tender, juicy meat inside. Serve them alongside a crisp salad or over a bed of creamy polenta for a meal that’s sure to impress.

Grilled Short Ribs and Vegetables Skewers

How many times have you stared into your fridge, hoping for inspiration to strike? That was me last weekend, until I remembered the pack of short ribs sitting in the back. Grilled Short Ribs and Vegetables Skewers became the star of our dinner, and let me tell you, they did not disappoint.

Ingredients

• Short ribs – 2 lbs
• Bell peppers – 2, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. While the grill heats, cut the short ribs into 1-inch cubes, ensuring each piece has a bit of fat for flavor.
3. Thread the short ribs, bell peppers, and zucchini onto skewers, alternating between meat and vegetables.
4. Brush each skewer lightly with olive oil and season evenly with salt and black pepper.
5. Place the skewers on the grill. Cook for 4 minutes on one side, then flip and cook for another 4 minutes for medium-rare. Tip: Don’t overcrowd the grill to ensure even cooking.
6. For well-done ribs, extend cooking time by 2 minutes per side. Tip: Let the skewers rest for 5 minutes off the grill before serving to allow juices to redistribute.
7. Serve immediately. Tip: Drizzle with a bit more olive oil before serving for extra moisture and shine.

Marvel at how the ribs’ richness pairs with the smoky vegetables. The skewers are perfect as is, but for an extra kick, serve with a side of chimichurri sauce.

Grilled Short Ribs with Balsamic Reduction

Craving something that’s both hearty and a bit fancy for your weekend barbecue? I’ve been there, especially after a long week when only the smokey aroma of grilled meat can lift my spirits. That’s how I stumbled upon perfecting these grilled short ribs with a balsamic reduction that’s become my go-to for impressing guests or treating myself.

Ingredients

• Short ribs – 2 lbs
• Balsamic vinegar – 1 cup
• Honey – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. Season the short ribs evenly with salt and black pepper on all sides.
3. Place the short ribs on the grill. Grill for 5 minutes on each side for a medium-rare finish. Tip: Avoid moving the ribs too much to get those perfect grill marks.
4. While the ribs are grilling, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low. Let it reduce by half, about 10 minutes, stirring occasionally. Tip: Keep an eye on the reduction to prevent burning.
5. Brush the balsamic reduction over the grilled short ribs during the last 2 minutes of grilling. Tip: Apply the reduction in layers for a deeper flavor.
6. Remove the ribs from the grill and let them rest for 5 minutes before serving.

What makes these ribs stand out is the caramelized crust from the balsamic reduction, contrasting beautifully with the juicy, tender meat inside. Serve them over a bed of creamy polenta or alongside a crisp arugula salad for a meal that’s as visually appealing as it is delicious.

Grilled Short Ribs with Mustard Sauce

Grilling season is upon us, and there’s nothing quite like the smell of meat sizzling over an open flame to signal the start of summer. I remember the first time I tried grilled short ribs; the rich, smoky flavor paired with a tangy mustard sauce was a game-changer for my barbecue repertoire.

Ingredients

• Short ribs – 2 lbs
• Dijon mustard – 1/4 cup
• Honey – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, salt, and black pepper to create the mustard sauce. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
3. Season the short ribs evenly with salt and black pepper.
4. Place the short ribs on the grill and cook for 5 minutes on each side for a medium-rare finish. Tip: Avoid moving the ribs too much to get a good sear.
5. Brush the mustard sauce onto the short ribs during the last 2 minutes of grilling. Tip: Apply the sauce in thin layers to prevent burning.
6. Remove the short ribs from the grill and let them rest for 5 minutes before serving.

Dive into these grilled short ribs, and you’ll be greeted with a perfect balance of smoky, sweet, and tangy flavors. The meat is incredibly tender, and the mustard sauce adds a delightful zing that elevates the dish. Serve them alongside a crisp coleslaw or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Grilled Short Ribs with Rosemary and Thyme

Unbelievably tender and packed with flavor, these grilled short ribs with rosemary and thyme have become my go-to for summer gatherings. There’s something about the combination of smoky char and aromatic herbs that feels like a celebration on a plate.

Ingredients

• Short ribs – 2 lbs
• Rosemary – 2 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small bowl, mix together the rosemary, thyme, olive oil, salt, and black pepper to create a marinade.
3. Generously coat the short ribs with the marinade, ensuring each piece is well covered. Let them sit at room temperature for 15 minutes to absorb the flavors.
4. Place the short ribs on the grill. Cook for 5 minutes on each side for a perfect medium-rare, or adjust time based on your preference.
5. Tip: Keep a spray bottle of water handy to tame any flare-ups from the dripping fat.
6. Once grilled to your liking, remove the ribs from the heat and let them rest for 5 minutes before serving. This allows the juices to redistribute.
7. Tip: For an extra flavor boost, throw a few sprigs of rosemary and thyme directly onto the coals during the last few minutes of grilling.
8. Serve the ribs hot off the grill, garnished with additional fresh herbs if desired.

Out of this world, the ribs are succulent with a crispy exterior, infused with the earthy tones of rosemary and thyme. Try slicing them thinly over a bed of arugula for a refreshing contrast, or serve alongside a bold red wine to complement the rich flavors.

Grilled Short Ribs with Spicy Mango Salsa

Remember those summer evenings when the grill is your best friend? That’s exactly where I found myself last weekend, craving something that marries the richness of meat with a burst of tropical freshness. Grilled short ribs with spicy mango salsa became my answer, a dish that’s as fun to make as it is to eat.

Ingredients

• Short ribs – 2 lbs
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Jalapeño – 1, seeded and minced
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Season the short ribs evenly with salt and black pepper.
3. Grill the short ribs for 5 minutes on each side for medium-rare, or until your desired doneness is achieved.
4. While the ribs grill, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and olive oil in a bowl to make the salsa.
5. Let the ribs rest for 5 minutes after grilling to allow the juices to redistribute.
6. Serve the grilled short ribs topped with the spicy mango salsa.

Vibrant and juicy, the salsa brings a sweet heat that perfectly cuts through the richness of the ribs. Try serving them over a bed of cilantro lime rice for a complete meal that’ll transport you straight to the tropics.

Grilled Short Ribs with Garlic Butter

Every time I fire up the grill, there’s one dish that never fails to make my mouth water just thinking about it: grilled short ribs with garlic butter. There’s something about the combination of smoky, tender meat and rich, aromatic butter that feels like a hug for your taste buds. I remember the first time I tried this recipe; it was a game-changer for my summer cookouts.

Ingredients

• Short ribs – 2 lbs
• Garlic – 4 cloves, minced
• Butter – ½ cup, softened
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. While the grill heats, mix the minced garlic, softened butter, salt, and black pepper in a small bowl until well combined.
3. Pat the short ribs dry with paper towels to ensure a good sear, then season both sides lightly with additional salt and pepper.
4. Place the short ribs on the grill. Cook for 5 minutes on each side for a medium-rare finish, adjusting time based on thickness.
5. During the last minute of cooking, spoon a generous amount of garlic butter over each rib, allowing it to melt and coat the meat.
6. Remove the ribs from the grill and let them rest for 5 minutes before serving to let the juices redistribute.

Let me tell you, the result is nothing short of spectacular. The ribs come out with a perfect char on the outside, juicy and flavorful on the inside, with the garlic butter adding a luxurious finish. Serve them alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Grilled Short Ribs with Red Wine Marinade

Perfect for a summer barbecue, these Grilled Short Ribs with Red Wine Marinade have become my go-to for impressing guests. I remember the first time I tried this recipe; the aroma alone was enough to gather everyone around the grill, eager for a taste.

Ingredients

• Short ribs – 2 lbs
• Red wine – 1 cup
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large bowl, combine red wine, olive oil, minced garlic, salt, and black pepper to create the marinade.
2. Add the short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the short ribs from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the short ribs for 5-6 minutes on each side, basting occasionally with the reserved marinade, until they reach an internal temperature of 145°F for medium-rare.
6. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.

Velvety and rich, these short ribs boast a perfect char from the grill, with the red wine marinade adding a depth of flavor that’s unforgettable. Serve them alongside a crisp salad or over creamy mashed potatoes for a meal that’s sure to delight.

Grilled Short Ribs with Sweet and Sour Glaze

Venturing into the world of grilling brings me back to summer evenings in my backyard, where the scent of charred meat mingles with the sweet tang of glaze. Today, I’m sharing a recipe that’s become a staple at my family gatherings: Grilled Short Ribs with Sweet and Sour Glaze. It’s a dish that promises to deliver a perfect balance of flavors, with a glaze that’s both vibrant and deeply satisfying.

Ingredients

• Short ribs – 2 lbs
• Soy sauce – ¼ cup
• Brown sugar – ½ cup
• Apple cider vinegar – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small saucepan over medium heat, combine soy sauce, brown sugar, apple cider vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves, then simmer for 5 minutes to thicken slightly. Tip: Keep an eye on the glaze to prevent burning.
3. Season the short ribs lightly with salt and pepper on both sides.
4. Place the ribs on the grill and cook for 4 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving the ribs too much to get a good sear.
5. Brush the ribs with the glaze during the last 2 minutes of cooking on each side. Tip: Apply the glaze in layers for a more intense flavor.
6. Remove the ribs from the grill and let them rest for 5 minutes before serving.

Ribs come off the grill with a sticky, caramelized exterior that gives way to tender, juicy meat beneath. The sweet and sour glaze adds a punchy contrast that’s irresistible. Serve them atop a bed of creamy polenta or with a crisp slaw to cut through the richness.

Grilled Short Ribs with Jalapeno Lime Sauce

Oh, the joy of firing up the grill on a warm summer evening is unmatched, especially when it’s for something as tantalizing as short ribs. I remember the first time I tried adding a jalapeno lime sauce to them; it was a game-changer that turned a simple BBQ into a memorable feast.

Ingredients

• Short ribs – 2 lbs
• Jalapeno – 1, minced
• Lime juice – ¼ cup
• Honey – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. Season the short ribs evenly with salt and black pepper on both sides.
3. Place the ribs on the grill. Cook for 5 minutes on each side for a perfect sear.
4. While the ribs cook, mix minced jalapeno, lime juice, and honey in a small bowl to create the sauce.
5. After searing, reduce the grill heat to low (about 250°F) and brush the ribs generously with the jalapeno lime sauce.
6. Cover the grill and let the ribs cook for another 20 minutes, flipping once halfway through and reapplying the sauce.
7. Remove the ribs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Rich in flavor with a perfect balance of spicy and sweet, these grilled short ribs are a testament to the magic of simple ingredients. Serve them alongside a crisp coleslaw or over a bed of cilantro lime rice for an unforgettable meal.

Conclusion

Kickstart your culinary adventure with these 18 mouthwatering short ribs recipes, each grilled to perfection for that unbeatable smoky flavor. Whether you’re a seasoned grill master or a curious newbie, there’s something here to tantalize your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos