Korean Sweet Chili BBQ Short Ribs
Ribs: Place the ribs in a large ziplock bag. Pour the Korean Sweet Chili BBQ Rub into the bag, seal, and shake bag so that ribs are evenly coated with the rub. Lay flat in the refrigerator and marinate overnight. When ready to cook, remove ribs from the refrigerator, and preheat oven to 250°. Using a roasting pan with a rack, evenly distribute the ribs, fat side up across the rack, and pour the beef broth in the bottom of the roasting pan. Cover with aluminum foil and roast for 90 minutes. Remove from the oven and let rest while making the BBQ sauce.
BBQ Sauce: Strain liquid from roasting pan into a small saucepan. Over medium high heat, stir in Ketchup, Korean Sweet Chili BBQ Rub, and Worcestershire Sauce. In a small bowl combine the Cornstarch and cold water. Add cornstartch to the saucepan. Cook until liquid is reduced by ¾. Coat ribs with BBQ sauce and serve.
- 4 pounds Short Ribs
- ¼ cup Korean Sweet Chili BBQ Rub
- 4 cups beef broth
- ½ cup Ketchup
- 2 tablespoons Korean Sweet Chili BBQ Rub
- 1 tablespoon Cornstarch
- 1 tablespoon cold water
- 1 tablespoon Worcestershire Sauce
Adding beef broth to the bottom of the roasting pan will prevent the pan drippings from burning.
|Prep Time||5 Minutes + marinade time|
|Cook Time||90 Minutes|
|Total Time||95 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|