By Jessica Tennier, Sous-chef
Pillar and Post, Vintage Hotels
If you don’t have the time or inclination to make the barbecue sauce below, feel free to use your favourite bottled sauce or glaze on the short ribs prior to grilling them. Try adding a shot of wine, bourbon or rum to your store-bought sauce for an extra kick.
Makes 6 servings
1/4 cup granulated sugar
2 tbsp ground sumac
1 1/2 tsp ground cumin
3/4 tsp ground mustard
3/4 tsp Cajun spice blend
1 1/2 tsp ground turmeric
5 pounds thick-cut bone-in beef short ribs
Generation Seven Barbecue Sauce
2 cups tomato ketchup
1 cup liquid honey
1 cup steak sauce
1/2 cup hot sauce
1/3 cup Worcestershire sauce
1/2 cup grainy Dijon mustard
1/2 cup brown sugar
6 shallots, finely minced
1 1/2 tsp puréed garlic
1 1/2 tbsp smoked paprika
1 1/2 tsp freshly ground black pepper
1/2 tsp ground mustard
1/4 tsp ground cloves
1/2 bottle (1 1/2 cups) Generation 7 red wine or other dry red Wine
Make the dry rub: In a medium bowl, whisk together the sugar, sumac, cumin, mustard, Cajun spices and turmeric.
Braise the short ribs: Liberally coat the short ribs with the seasoning mixture. Arrange the short ribs in a braising or roasting pan. Fill the pan halfway with water. Cover the pan tightly with aluminum foil. Bake until the short ribs are very tender, about 3 hours. Drain the short ribs.
Make the barbecue sauce: In a large saucepan, whisk together the ketchup, honey, steak sauce, hot sauce, Worcestershire sauce, Dijon mustard, brown sugar, shallots, garlic, paprika, pepper, ground mustard and cloves. Whisk in the wine. Bring to a boil, reduce the heat, partially cover the pan, and simmer, stirring occasionally until the sauce is thickened to barbecue sauce consistency, about 45 minutes. Cool to room temperature before using.
Grill the short ribs: Brush the short ribs generously with the barbecue sauce. (Leftover sauce will keep well for about 2 weeks, refrigerated.) Marinate at room temperature for up to 1 hour or refrigerated for up to 24 hours. Preheat a gas grill to medium for at least 10 minutes. Lightly grill the ribs until heated through and nicely glazed, about 5 to 7 minutes on each side. Serve with Apple Slaw (see recipe in Summer 2012 issue).