2 lb boneless short ribs
Sea salt and cracked black pepper, to taste
1 C + 1 T of The Olive Bin's Maple Balsamic Vinegar
2 T tomato paste
1 tsp of The Olive Bin's A-Premium Balsamic Vinegar
1 1/2 T honey
1 T Worcestershire sauce
2 garlic cloves, minced
Maple Balsamic BBQ Short Ribs
Ingredients
Number Of Servings: 4
Directions
- Preheat grill and prepare for indirect grilling. (For gas grill, light burners on one side only, set to low, and close the lid. Pre-heat for 10 to 15 minutes and aim for a steady grill temperature of 250 to 275 degrees F.) While grill is heating, liberally season each side of ribs with cracked pepper and sea salt.
- Place ribs over indirect heat (the side of the grill with burners off) and close the lid. Grill on each side, turning every 30 minutes, until internal temperature reaches 160 degrees F. This should take 2 to 2.5 hours, depending on grill's temperature consistency.
- While ribs are cooking, prepare the BBQ sauce. Combine balsamic vinegar, tomato paste, white balsamic vinegar, honey, Worcestershire sauce, and garlic in a saucepan; bring to a boil, whisking continuously. Once sauce has reached a boil, reduce heat to low and simmer, stirring occasionally, until sauce thickens and is reduced to approximately 1/3 to 1/2 C in volume. Remove from heat.
- Once ribs have reached 160 degrees F, turn grill heat to high and brush each side of ribs with the BBQ sauce. Grill 2 to 3 minutes per side, or until sauce is slightly blackened and crusted. Remove ribs from grill, slice on the grain, and serve immediately. Serve with additional sauce for dipping, if desired.
Additional Info
Recipe adapted from CW Photography blog
