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Bbq Short Ribs Plate Recipe

Name: Wills Hawaiian Barbecues BBQ Short Ribs Plate Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs beef short ribs (flanken style or English cut); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbsp vegetable oil; 0.25 cups soy sauce; 2 tbsp brown sugar, packed; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp hot sauce (optional); 0.5 cups ketchup; 1 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tsp soy sauce; 1 tsp Dijon mustard; 0.5 tsp chipotle in adobo, minced (optional); 3 cups buttery mashed potatoes; 2 cups grilled corn (cut into rounds) or roasted vegetables; 2 tbsp fresh parsley, chopped; 2 pieces lemon wedges (optional)

Inspired by Wills Hawaiian Barbecue

Time3h 20m

Serves4

Make Bbq Short Ribs Plate Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Short Ribs & Marinade

3 lbs beef short ribs (flanken style or English cut)

2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbsp Tuscany sunflower oil

1/4 cups Aged soy sauce

2 tbsp brown sugar, packed

2 tbsp Apple cider vinegar

1 tbsp Original Worcestershire Sauce

4 cloves Garlic, minced

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp hot sauce (optional)

BBQ Sauce (for finishing)

1/2 cups Ketchup

1 tbsp Brown sugar

1 tbsp Apple cider vinegar

1 tsp Aged soy sauce

1 tsp Dijon mustard

1/2 tsp chipotle in adobo, minced (optional)

Sides & Garnish

3 cups buttery mashed potatoes

2 cups grilled corn (cut into rounds) or roasted vegetables

2 tbsp Fresh parsley, chopped

2 pieces lemon wedges (optional)

Method

Short Ribs & Marinade

Prep the ribs

Pat the short ribs dry with paper towels. Trim excess silver skin if present. Season both sides generously with the kosher salt and freshly ground black pepper and set on a tray.

Make the marinade

In a bowl combine vegetable oil, soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, onion powder and hot sauce (if using). Whisk until sugar dissolves and mixture is uniform.

Marinate

Place the seasoned short ribs in a shallow dish or zip-top bag and pour the marinade over them, turning to coat thoroughly. Marinate in the refrigerator for 2–6 hours (overnight if time allows) for deeper flavor. Remove from fridge 30 minutes before cooking to come toward room temperature.

Preheat and sear

Preheat oven to 300°F (150°C). Heat a large ovenproof skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil; when shimmering, sear the short ribs 2–3 minutes per side until well browned (work in batches if needed).

Braise in oven

After searing, reduce heat to medium, add remaining tablespoon oil if needed. Deglaze the pan with 1/4 cup water or beef stock, scraping up browned bits. Cover the pan tightly with a lid or foil and transfer to the preheated oven. Braise until ribs are fork-tender, about 2 to 2.5 hours (times vary by thickness). Check once midway and add a few tablespoons of water or stock if pan looks dry.

Rest and slice

Remove ribs from oven and let rest in pan for 10 minutes. If using flanken-style (thin cross-cut) ribs, they will be ready to serve; if English-cut, slice between bones into portions.

BBQ Sauce (for finishing)

While ribs finish braising, make the finishing BBQ sauce. In a small saucepan combine ketchup, brown sugar, apple cider vinegar, soy sauce, Dijon mustard and minced chipotle (if using). Bring to a gentle simmer over medium-low heat, stir occasionally until slightly thickened, about 6–8 minutes. Taste and adjust sweetness or acidity. Keep warm.

Finish with sauce

Place the braised ribs on a sheet pan lined with foil. Brush both sides with the warm BBQ sauce. To caramelize the glaze, set oven to broil (or use a hot grill) and broil for 2–3 minutes until sauce is bubbling and slightly charred—watch closely to prevent burning. Remove from oven.

Sides & Plating

Prepare sides while ribs braise: reheat or prepare buttery mashed potatoes and grill or roast vegetables/corn. Season vegetables with salt and pepper and a drizzle of oil.

Assemble plate

Place a generous scoop (about 3/4 to 1 cup) of mashed potatoes on the plate. Arrange 2–3 pieces of glazed short rib leaning against the potatoes. Add 1 cup of grilled corn or roasted vegetables to the side. Spoon any pan juices or extra BBQ sauce over the ribs and potatoes. Garnish with chopped fresh parsley and optional lemon wedge to brighten flavors.