Yeh, it’s after Labor Day, but the weather is still FINE, and perfect for tossing some ribs on the grill. In this case, I chose to use boneless beef short ribs and boneless country-style pork ribs with a cherry cola barbecue sauce.
Both worked a treat, but each needed a little special attention – the beef a night to rest in a bourbon marinade, and the pork a bit of slow roasting with a spice rub and sweet onion slices – before coming to the grill and being swathed in this tasty, tasty sauce.
•Boneless country-style ribs
•Sweet onion, sliced
•1 tsp garlic powder
•1 tsp seasoned salt
•1 tsp black pepper
First, whisk the soy sauce, bourbon, oil, water, and mustard together and pour over the beef short ribs in a zipper bag. Stash ’em on a rimmed plate in the fridge overnight, flipping the bag when you think of it.
Second, make the cherry cola sauce by combining the ingredients together in a medium sauce pan over moderate heat.
About an hour before you’re ready to begin grilling, heat your oven to 350°, bring the beef ribs out of the fridge, remove from (and discard) the marinade, and allow to come up to room temperature.
Arrange the pork ribs in a single layer in a foil-lined baking pan and season all sides well. Top with the sliced sweet onion, fold the foil up and over the ribs, leaving room for steam to build up, and bake for 45 minutes.
Grill over direct, medium heat, brushing both often with the cherry cola sauce, for ten to 15 minutes, or until the beef is done to your liking and both are nicely glazed and crisped.
Note: we usually go a bit light on the sauce during grilling, preferring to use mebbe a third for cooking and offering the rest to pass at the table. Folk seem to like that option, but you do what you like.
It made for a fine dinner, if I do say so myself, try it for your next gathering and see if you don’t agree!
Oh, and those roasted potatoes? Well, you’ll need a little sumpin’ sumpin’ from The Spice House, and details; coming Monday…