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Ingredients
- Â Â Marinating and slow-cooking over indirect heat tenderize beef short ribs.
- 1 c. Thai Barbecue Marinade (see accompanying recipe)
- 4 lb beef short ribs
- 1 c. Dipping Sauce (see accompanying recipe)
Directions
- In a large mixing bowl, rub 1/2 c. of the marinade into ribs, reserving remaining marinade. Cover and chill ribs for 8 to 12 hrs.
- Prepare grill for indirect-heat method of cooking. Allow fire to cold to an even cooking temperature of 225 degrees.
- Remove ribs from marinade. Brown ribs over direct heat on both sides (about 5 min per side). Move ribs to an area of the grill away from direct heat.
- Baste ribs, using reserved 1/2 c. marinade, and close grill lid. Continue basting and turning ribs every 15 min. Ribs are done when they begin to fall off bone (1 to 1 1/2 total hrs of cooking). Serve with Dipping Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 435 | |
| Calories from Fat 362 | 83% |
| Total Fat 40.09g | 50% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 110mg | 5% |
| Potassium 289mg | 8% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.22g | 0% |
| Protein 16.12g | 26% |
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