Slow cook Country Style Short Ribs in Kentucky style BBQ sauce. Finished on the grill for that authentic BBQ taste.
Pre-heat grill to medium heat. Season ribs with salt and pepper to taste and place on pre-heated grill. Grill for 2 minutes on each side, remove and set aside. Next pre-heat skillet over medium heat. Add vegetable oil and onion to the skillet and cook until onions are golden brown about 5 minutes. Add garlic and tomato paste and combine, then add the paprika, cumin, salt and pepper and combine.
Deglaze skillet with the beef stock scraping the bottom of the pan. Add in the Ribs, bay leaf and liquid smoke and bring to a boil. Reduce heat to simmer and cover for 2.5-3.5 hours or until fork tender.
Once the Ribs are fork tender remove from the pan and return to the grill over low heat. Grill for 1.5 minutes on each side, remove from the grill and set aside. Meanwhile remove the bay leaf from the sauce and bring sauce to a boil. Add in the bourbon, ketchup, molasses, and cayenne pepper and continue to cook until sauce becomes thick. Plate each Rib and top with 3/4 cup of BBQ sauce. Garnish with 1 Tablespoon of pickle relish and serve.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 Ribs: 580 Calories; 297 Calories from fat; 33g Total Fat (13.2 g Saturated Fat; 1.9 g Trans Fat; 3.4 g Polyunsaturated Fat; 14.9 g Monounsaturated Fat;) 135 mg Cholesterol; 1781 mg Sodium; 26.6 g Total Carbohydrate; 2.1 g Dietary Fiber; 19 g Total Sugars; 43 g Protein; 11 g Added Sugars; 77.7 mg Calcium; 5.3 mg Iron; 734 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 13.7 mg NE Niacin; 0.6 mg Vitamin B6; 4.4 mcg Vitamin B12; 278 mg Phosphorus; 12.8 mg Zinc; 45.9 mcg Selenium; 135.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
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