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Country pork ribs and Beef short ribs

post #1 of 3
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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. 

post #2 of 3

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.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 3

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: 

 

Marinate overnight:

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

1/2 onion

4-5 scallions

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.  

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