Bbq Short Ribs (regular) Recipe

Pat short ribs dry with paper towels. Trim excess silver skin or large hard fat but keep a thin fat cap for flavor. Lightly score the fat side if thick.

In a bowl or container, combine soy sauce, brown sugar, honey, ketchup, apple cider vinegar, water, minced garlic, grated ginger, Worcestershire sauce, sesame oil, black pepper, and red pepper flakes (if using). Whisk until sugar dissolves.

Place short ribs in a shallow dish or resealable bag and pour the marinade over them, ensuring they are well coated. Marinate in the refrigerator for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

Remove ribs from refrigerator 30–45 minutes before cooking to come toward room temperature. Reserve marinade.

Preheat oven to 300°F (150°C). Preheat a heavy ovenproof skillet or Dutch oven over medium-high heat and add 1 tablespoon neutral oil.

Sear short ribs for 2–3 minutes per side until a deep brown crust forms (including ends). Work in batches if needed to avoid crowding. Transfer ribs to a plate.

Pour the reserved marinade into the skillet and bring to a simmer, scraping browned bits from the pan. Simmer 2 minutes to slightly reduce and sanitize the marinade.

Return ribs to the skillet or transfer both ribs and reduced marinade to a baking dish. Cover tightly with foil or a lid and roast in the preheated oven for 2 to 2.5 hours, or until meat is fork-tender and pulling away from the bone.

While ribs roast, prepare the basting glaze: combine 1/2 cup barbecue sauce, 1 tablespoon brown sugar and 1 tablespoon apple cider vinegar in a small saucepan and warm over low heat until sugar dissolves, stirring occasionally. Keep warm.

When ribs are fork-tender, remove them from the oven and carefully transfer to a sheet pan. Spoon or brush some of the pan juices over the ribs.

Brush ribs generously with the prepared glaze. Finish on a hot grill or under a broiler for 3–5 minutes to caramelize the glaze, turning once and reapplying glaze as needed; watch carefully to avoid burning. Alternatively, sear on a very hot skillet for 1–2 minutes per side to get charred edges.

Let the ribs rest 5 minutes, then garnish with chopped green onions and sesame seeds before serving.

Rinse the rice in a fine-mesh sieve until water runs clear to remove excess starch.

Combine rinsed rice, 1 1/4 cups water, 1/4 tsp salt and 1/2 tablespoon butter in a small pot. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork. Portion into two scoops (approximately 1/2 cup cooked rice per scoop, adjust scoop size to your serving style).

Cook elbow macaroni in salted boiling water according to package directions until al dente (about 7–8 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta.

In a bowl, combine mayonnaise, apple cider vinegar (or lemon juice), yellow mustard, diced celery, diced carrot, diced onion (or scallion), sweet pickle relish (if using), salt and pepper. Stir until smooth.

Fold cooled macaroni into the dressing until evenly coated. Taste and adjust seasoning. Chill for at least 15 minutes to meld flavors. Portion one scoop (about 1/2 cup) for the plate.

Place two scoops of warm rice on the plate alongside a single scoop of macaroni salad. Arrange 3–4 ounces (about one regular-order portion) of glazed short ribs alongside or on top of rice.

Spoon any remaining glaze or pan juices over the ribs and rice if desired. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot.