Short Ribs

Written By John Johnson

Plan ahead! This recipe requires overnight time. Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.

  • 3 to 4 lbs. Beef Short Ribs, Bone-In

RUB:

  • 2 Tbsp. Chinese 5-Spice Powder

  • 1 tsp. Sea Salt Fine Grained

  • 2 tsp. Sugar

  • 2 tsp. Ground White Pepper (You Can Substitute Black Pepper)

SAUCE:

  • 1 cup Hoisin Sauce

  • 1/3 cup Dry Sherry

  • 1/3 cup Soy Sauce

  • 1/4 cup Sugar

  • 1/4 cup Ketchup

  • 2 Tbsp. or more to taste Unseasoned Rice Vinegar

  • 2 cloves Garlic, Minced

  • 1 Tbsp. Ginger, Peeled, and Minced

  • 2 scallions Scallions, White and Green Parts Minced

PREPARATION

 

When ready to cook start the Traeger on Smoke with the lid open for 4 to 5 minutes (until the fire is established). Put the short ribs directly onto the grill grate and smoke for 2 hours.

Remove the ribs from the grill. Increase the temperature to 250 degrees F. Wrap the ribs in foil and cook for 2 more hours. (If they're not tender after that, return the foiled ribs to the grill until tender.)

While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.

When the ribs are done, brush them all over with sauce.

Return the ribs to the grill out of the foil and cook them until the sauce is set. (about 10 minutes)

Serve with remaining sauce and a few chopped chives. Enjoy!

John Johnson https://midwestbiohealth.com
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