Want to make country pork ribs and beef short ribs for a bbq. However, whenever I have made these indoors they have been slow cooked for a long period of time and they come out tender. All the recipes I have been checking for the grill ( I have a gas grill) cookings times are pretty short. I don't see how they would be tender that way. Need some counsel on assuring tenderness for the outdoor grill. Confused.
Country pork ribs and Beef short ribs
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I often do country style pork ribs on the grill, plan on some tonight. I usually do them with indirect heat, takes about 20 minutes or so. I've never done beef short ribs, I've only braised them low and slow for a couple of hours.
For short ribs, those are typically cut rather thinly (1" or less) in what's called flanken ribs then marinated for long periods of time (for example overnight). Here's the recipe I use:
6 lbs flanken style beef short ribs
1+1/2 cup soy sauce
3/4 cup sugar
1/4 cup toasted sesame oil
6 cloves garlic
2 Tbspn toasted sesame seeds (optional)
red pepper flakes or chili (optional)
Then grill quickly over high heat, and keep flipping the ribs until they're cooked.