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bbq rib recipe
- Total Time: 275 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy bbq rib recipe delivers fall-off-the-bone tender beef short ribs with a unique smoked paprika and tamarind glaze. Perfect for a special family meal, it transforms humble ribs into a restaurant-quality feast with a simple braising method.
Ingredients
- 4–5 lbs beef short ribs (1.8–2.2 kg, bone-in, English cut)
- 2 tablespoons smoked paprika (30 g, divided)
- 1 tablespoon garlic powder (15 g, divided)
- 1 tablespoon onion powder (15 g)
- 1 teaspoon black pepper (5 g, freshly ground)
- 2 teaspoons fine sea salt (10 g)
- 1 tablespoon light brown sugar (20 g, for rub)
- 2 tablespoons vegetable oil (30 mL)
- 1 large yellow onion (approx. 200 g, roughly chopped)
- 4 cloves garlic (approx. 20 g, minced)
- 1 inch fresh ginger (10 g, grated)
- 3 cups beef stock (700 mL)
- 0.33 cup tamarind paste (80 g, seedless)
- 0.5 cup light brown sugar (100 g, for glaze)
- 0.25 cup rice vinegar (60 mL)
- 1 teaspoon red chili flakes (2 g, or to taste)
- 2 tablespoons tomato paste (30 g)
- 0.5 cup fresh mint leaves (15 g, packed, finely chopped)
- 1 tablespoon toasted sesame seeds (15 g)
Instructions
- Prep the Ribs: Preheat oven to 300 degF (150 degC). Pat ribs very dry. In a bowl, mix 15g smoked paprika, 15g garlic powder, onion powder, black pepper, sea salt, and 20g brown sugar for the rub. Rub this mixture all over the beef ribs.
- Sear for Flavor: Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned, about 3-5 minutes per side. Remove the seared ribs from the pot.
- Build Braising Base: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Low & Slow Braise: Return the seared ribs to the Dutch oven. Pour in enough beef stock to submerge the ribs. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the ribs are fork-tender. (If still tough, continue braising for another 30-60 minutes).
- Prepare Glaze: While the ribs are braising, combine the tamarind paste, 100g brown sugar, rice vinegar, remaining smoked paprika and garlic powder, red chili flakes, and tomato paste in a saucepan. Simmer gently over low heat for 15-20 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
- Glaze & Finish: Carefully remove the tender ribs from the pot and place them on a foil-lined baking sheet. Increase the oven temperature to high broil. Brush the thickened tamarind glaze generously over the ribs. Broil for 5-7 minutes, turning as needed, until the glaze is caramelized and glossy. Watch carefully to prevent burning.
- Rest & Serve: Remove the glazed ribs from the oven and let them rest for 5-10 minutes. Warm any remaining glaze if necessary. Arrange the glazed ribs on a serving platter, drizzle with extra glaze, and garnish with fresh mint and toasted sesame seeds.
Notes
Ribs are done when the meat easily pulls from the bone with a fork, and the tamarind glaze is sticky, glossy, and caramelized. A pressure cooker can reduce initial cooking time to 45-60 minutes for a faster method. For a lighter dish, consider reducing brown sugar in the glaze and serving with plenty of fresh green vegetables. Using premium ingredients like organic beef or authentic tamarind paste elevates the flavor, but common pantry spices work great, and water can substitute beef stock for a budget-friendly swap.
- Prep Time: 30 minutes
- Cook Time: 235 minutes
- Category: Main Course
- Method: Braising, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 200 g braised short ribs)
- Calories: 650 calories
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 120 mg
Keywords: bbq ribs, beef short ribs, tamarind glaze, easy recipe, fall-off-the-bone, braised ribs, family meal, savory, tender, slow cook
