Bbq Mix With Short Ribs Recipe

Make the sauce

In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, hot sauce, and water. Whisk until smooth.

Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, for 12–15 minutes until slightly reduced and glossy. Taste and adjust seasoning (add a pinch of salt or more hot sauce if desired). Remove from heat and let cool to room temperature. Reserve about 1 1/2 cups for basting/grilling and keep the remainder for serving.

Prepare ribs

Pat the short ribs dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you preheat your grill or oven.

Sear and braise (if using oven) / Grill (if using grill)

Option A - Grill: Preheat grill to medium-high (around 400°F / 200°C). Brush ribs with 1 tbs vegetable oil. Sear ribs directly over the hottest part for 3–4 minutes per side until browned. Move to indirect heat, reduce temp to medium (350°F/175°C), brush with the prepared BBQ sauce, and continue cooking 25–35 minutes until fork-tender, turning and basting every 8–10 minutes. Option B - Oven braise: Preheat oven to 325°F (160°C). Heat 1 tbs vegetable oil in a large ovenproof skillet or Dutch oven over medium-high. Sear ribs 3–4 minutes per side until deeply browned. Remove briefly, sauté sliced onion and minced garlic in the pan 2–3 minutes until softened. Return ribs to the pan, pour 1/2 cup of the prepared BBQ sauce plus 1/2 cup water around (not over) the ribs to keep top saucy, cover tightly, and transfer to oven. Braise 2 to 2 1/2 hours until very tender.

Finish and glaze: When ribs are nearly done and tender, brush generously with reserved BBQ sauce and either return to the grill for 5–8 minutes to caramelize or, if oven-braised, place under a broiler for 3–5 minutes watching closely until the glaze darkens and begins to char lightly. Remove and let rest 5 minutes before slicing between bones or serving whole.

Season the chicken

Pat chicken thighs dry. In a bowl, toss thighs with 1 tbs olive oil, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika until evenly coated. Let sit 10–15 minutes while the short ribs cook.

Grill or pan-sear

Grill: Place thighs over medium-high heat (about 400°F/200°C). Cook 5–6 minutes per side, basting with BBQ sauce during the last 4–6 minutes, until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Pan-sear: Heat a large skillet over medium-high, add a light drizzle of oil. Sear thighs 4–6 minutes per side, basting with BBQ sauce in the final minutes, until cooked through.

Rest and slice: Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice or serve whole, spooning a little extra sauce over the top.

Plate the short ribs and chicken together on a large platter or individual plates. Sprinkle chopped parsley and sliced green onions evenly over the meats. Serve with lemon wedges on the side and reserved BBQ sauce for dipping. Recommend serving with mashed potatoes, coleslaw, or grilled vegetables.