Brown Sugar Rub For Beef Short Ribs Recipes

BROWN SUGAR BBQ RUB

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

GRILLED BBQ SHORT RIBS WITH DRY RUB

Steps:

• Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
• Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
• Serve with additional barbecue sauce as desired.

REALLY GREAT BEEF SHORT RIBS

Steps:

• In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
• Rub into ribs all over to coat well (I would use plastic gloves for this).
• Cover and marinate in the fridge for a minimum of 8 hours or overnight.
• Heat oil in large Dutch oven or roasting pan.
• Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
• Remove from pan; set aside in a bowl.
• Discard all but a couple of tablespoons of fat from pot.
• Add onions and garlic to pan.
• Cook for 5 minutes or until translucent.
• Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
• Place the browned ribs in sauce.
• Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
• Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.

STOUT-BRAISED SHORT RIBS

Steps:

• Put oven rack in lower third of oven and preheat oven to 375°F.
• Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
• Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
• Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
• Skim off excess fat from surface of sauce. Discard bay leaves.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.