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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Bbq Short Ribs Recipe

Bbq Short Ribs Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs BBQ Short Ribs Recipe
Cook time: 3 h
Total time: 3 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb beef short ribs (flanken-cut or English-cut); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 cloves garlic, minced; 3 tbs soy sauce; 2 tbs brown sugar, packed; 1 tbs apple cider vinegar; 1 tsp smoked paprika; 1 tsp Worcestershire sauce; 1 tbs vegetable oil; 0.5 cup ketchup; 1 tbs apple cider vinegar; 2 tbs brown sugar; 0.5 tsp smoked paprika; 0.5 tsp hot sauce (optional); 1 tsp mustard (Dijon or yellow); 1 cup long-grain white rice (uncooked); 1.5 cup water; 0.25 tsp salt; 0.5 cup elbow macaroni (dry); 2 tbs mayonnaise; 0.5 tsp apple cider vinegar or lemon juice; 1 tbs celery, finely diced; 1 tsp red onion, finely minced; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time3h

Serves2

500-1130 cal. BBQ Short Ribs + 2 scoops rice + scoop macaroni salad.

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Ingredients

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Short Ribs & Marinade

2 lb beef short ribs (flanken-cut or English-cut)

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 cloves Garlic, minced

3 tbs Aged soy sauce

2 tbs brown sugar, packed

1 tbs Apple cider vinegar

1 tsp Smoked paprika

1 tsp Original Worcestershire Sauce

1 tbs Tuscany sunflower oil

BBQ Sauce (quick)

1/2 cup Ketchup

1 tbs Apple cider vinegar

2 tbs Brown sugar

1/2 tsp Smoked paprika

1/2 tsp hot sauce (optional)

1 tsp mustard (Dijon or yellow)

Rice (2 scoops ~ serving)

1 cup long-grain white rice (uncooked)

1 1/2 cup water

1/4 tsp Celtic sea salt

Macaroni Salad (single scoop portion)

1/2 cup elbow macaroni (dry)

2 tbs Mayonnaise

1/2 tsp apple cider vinegar or lemon juice

1 tbs celery, finely diced

1 tsp red onion, finely minced

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Short Ribs & Marinade

Prep the ribs

Pat the short ribs dry with paper towels. Trim any excessive loose fat, leaving a thin layer for flavor.

Season and marinate

In a bowl, combine kosher salt, black pepper, minced garlic, soy sauce, brown sugar, apple cider vinegar, smoked paprika, Worcestershire sauce, and vegetable oil. Rub the mixture all over the short ribs, coating both sides. Cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight for best flavor.

Bring to room temperature

About 30 minutes before cooking, remove ribs from refrigerator and let sit at room temperature to take the chill off. Preheat grill or oven as described below.

Low-and-slow cook (oven method)

Preheat oven to 300°F (150°C). Place marinated ribs bone-side down in a single layer in a roasting pan or baking dish. Cover tightly with foil. Cook for 2 to 2.5 hours (depending on thickness) until meat is tender and beginning to pull from the bone.

Low-and-slow cook (grill/smoker method)

Set up grill for indirect cooking at 250–300°F (120–150°C) or use a smoker. Place ribs bone-side down on the cool side of the grill. Cook covered for 2 to 3 hours until fork-tender, maintaining low temperature and adding wood chips if desired for smoke.

Finish with sauce and char

During the last 10–15 minutes of cooking, brush ribs with the prepared BBQ sauce (see BBQ Sauce section) and place over direct heat or under the broiler for 2–4 minutes per side to caramelize. Watch carefully to avoid burning. Remove and let rest 5–10 minutes before slicing between bones.

BBQ Sauce (quick)

While ribs cook, whisk together ketchup, apple cider vinegar, brown sugar, smoked paprika, hot sauce (optional), and mustard in a small saucepan or bowl. If using the stove, warm gently over low heat for 3–5 minutes just to blend flavors and dissolve sugar. Set aside; use to baste ribs in the final 10–15 minutes of cooking and serve extra on the side.

Rice (2 scoops ~ serving)

Rinse the rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water, and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, 10 minutes. Fluff with a fork and portion into two scoops (about 1 cup cooked total) to serve alongside the ribs.

Macaroni Salad (single scoop portion)

Cook elbow macaroni in salted boiling water until al dente (about 7–8 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. In a bowl, combine cooled macaroni, mayonnaise, apple cider vinegar or lemon juice, diced celery, minced red onion, salt, and pepper. Stir until well coated. Taste and adjust seasoning. Chill for at least 20 minutes to let flavors meld. Portion one scoop to serve with the ribs and rice.