Our short rib slices are perfect for fast cooking over high heat resulting in moist, tender and flavorful bites. We’ve paired these with the tangy-heat of our chili lime bbq sauce, and served them up with pickled cucumbers, and grilled green onions.
- Short Rib 3-Bone 1/4" Slices
- 1 tbsp Olive Oil
- ½ tsp Garlic, minced
- 2 Chipotle Peppers In Adobo Sauce, minced
- 2 ½ cups, Tomato Ketchup
- 1 cups Brown Sugar
- 1 ½ cups Water
- 1 Lime, juiced (or more to taste)
- Salt, to taste
- Black Pepper, to taste
Heat the oil in a saucepan over medium heat and add the garlic. Cook until the garlic is lightly golden and fragrant.
Add the chipotle peppers, ketchup, brown sugar and water. Bring to a boil, reduce the heat and simmer gently for about 30 minutes until the sauce is thickened.
Stir occasionally to avoid scorching on the bottom. Remove from the heat, add the lime juice, and season with salt and pepper to your taste. Cool and store refrigerated, for up to 2 weeks.
Begin by preparing your charcoal or propane bbq and be sure you’ve got a nice clean and seasoned grill.
Season them with salt and pepper and when your grill is nice and hot, place the slices on the bbq.
Grill for about 2-3 minutes per side and brush with the bbq sauce for added flavor. Grill for another few minutes until the sauce is sticky
Serve the cooked short ribs with grilled green onions, pickled cucumbers, or any of your favorite sides.