{"id":55459,"date":"2015-07-18T13:54:05","date_gmt":"2015-07-18T05:54:05","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=55459"},"modified":"2015-07-18T13:54:05","modified_gmt":"2015-07-18T05:54:05","slug":"orange-barbecue-beef-short-ribs","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/07\/18\/orange-barbecue-beef-short-ribs\/","title":{"rendered":"Orange Barbecue Beef Short Ribs"},"content":{"rendered":"
\"shutterstock\"<\/a>
shutterstock<\/figcaption><\/figure>\n

We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm?<\/p>\n

We start by coating our beef short ribs with a flavourful dry rub, then letting them soak up the flavour for at least four hours (and if you have time to let them go all night, all the better). Then they hit the grill for a low and slow afternoon over indirect heat. Finally, we finish them with an orange marmalade-based barbecue sauce that caramelizes into a thick, sticky, sweet-and-tangy lacquer.<\/p>\n

If orange marmalade isn’t your thing, apricot jam would be good, too. And don’t hesitate to crank up the hot sauce to your liking.<\/p>\n

ORANGE BARBECUE BEEF SHORT RIBS
\n<\/strong>Start to finish: 2 hours 15 minutes (45 minutes active), plus chilling
\nServings: 8<\/p>\n

1 tablespoon chili powder
\n3\/4 cup packed brown sugar, divided
\n1 teaspoon dried thyme
\n1 teaspoon garlic powder
\n2 teaspoons smoked paprika
\n1\/2 teaspoon cayenne pepper
\nKosher salt
\nZest of 2 oranges
\n6 pounds bone-in beef short ribs (English- or flanken-style)
\n12-ounce bottle chili sauce
\n1\/2 cup cider vinegar
\n12-ounce jar orange marmalade
\nHot sauce
\nGround black pepper<\/p>\n

In a small bowl, combine the chili powder, 1\/4 cup of the brown sugar, the thyme, garlic powder, smoked paprika, cayenne, 2 teaspoons of salt and the orange zest. Rub the mixture over all sides of the short ribs. Arrange the ribs on a baking sheet and cover tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight.<\/p>\n

Meanwhile, make the sauce. In a small saucepan over medium, combine the chili sauce, the remaining 1\/2 cup brown sugar, the vinegar, marmalade and a splash of hot sauce. Bring to a simmer, reduce heat to low and cook for 20 minutes, stirring frequently to prevent the bottom from scorching. Season with salt, pepper and additional hot sauce, if desired.<\/p>\n

When the ribs are ready to cook, heat one side of the grill to medium.<\/p>\n

Unwrap the ribs and place on the unheated side of the grill and cook, turning occasionally, for 1 1\/2 hours, or until fork tender. Baste the ribs with the barbecue sauce, then cook for an additional 10 minutes, glazing with additional sauce and turning every 2 to 3 minutes, or until the ribs are sticky and lightly charred. Serve with additional barbecue sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a …<\/p>\n","protected":false},"author":44,"featured_media":56015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[],"class_list":["post-55459","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","mauthors-alison-ladman","mauthors-the-associated-press1"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/55459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=55459"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/55459\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/56015"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=55459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=55459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=55459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}