We are quite fond of the boneless beef short ribs in Costco’s meat department, and will normally pick up at least one packet whenever we visit (more, if I’ve cleared enough freezer space).
Usually, I stick with the Korean-style marinade that everyone around here loves, but I’ve recently tried a few options…
Terryaki? Nice. Then I tried some English Cut ribs I’d picked up from the market with Sherry Peppers Sauce. Also very good.
Then, I got to thinking…
What if I marinated some of our favorite boneless short ribs in sherry peppers, then slow roasted ’em in a foil packet before tossing ’em on the grill to finish with a combination of sherry peppers and my barbecue sauce?
Mebbe the best yet! Well, I think so, anyway.
INGREDIENTS
•2-1/4 lb boneless beef short ribs
•1 large onion, sliced
•Sherry Peppers Sauce
•Barbecue sauce*
*Don’t feel like making your own barbecue sauce? No worries, just use your own personal favorite. Ditto, really, for the sherry peppers, but, I gotta tell you, I find myself adding it to more and more recipes, and it’s really not too, too tough to toss together. Still, try subbing TryMe Tiger Sauce, which is kindasorta the inspiration for my sherry peppers – well, that and a cool cookbook I bought in a ten dollar box o’ goodies in an antique market last year.
Place the ribs and the sliced onion in a gallon-sized zipper bag, then add sherry peppers sauce – about a cup, with mebbe 1/2 cup of water.
Close the bag, squeezing out any excess air, then place the bag on a rimmed plate (to catch any possible leakage) and stash in the fridge overnight, flipping the bag and giving it all a bit of a squeeze when you think to.
When ready to prepare, heat oven to 225º and make a foil pouch in a large, flat bottomed baking pan.
Remove the ribs and onion slices from the marinade (discard the marinade) and arrange in the center of the foil.
Fold the foil up and over the ribs and onion to make a sealed packet. Be sure to leave head space between the top of the foil and the filling for steam to collect.
Pop the packet into the oven and bake for 90 minutes to two hours – I can usually tell by the aroma when they’re ready at this point, and sometimes two hours is just a tad too much, for my taste – until the ribs are nice and tender.
You could just about serve them as they are and call it a very nice dinner, but just a little extra effort will make it an excellent one.
Remove the ribs and onion slices from the foil and discard any cooking juices. Combine equal amounts of the sherry peppers and barbecue sauces (mebbe a cup each, for this amount) together in a bowl and set aside.
If you want to finish the ribs in the oven, raise the temp to 350º, return the ribs and onion to the drained foil, and brush with the sherry peppers and barbecue combination.
Bake for 30 minutes, uncovered, basting with more of the sauce after 15 minutes.
It was a nice evening, and Rich felt like grilling, so he finished this batch on the Weber, brushing with the sauce and flipping to get the ribs nicely smokey and just a bit charred in spots.
Nice ribs, great sauce combination!
We enjoyed ours with some wilted green beans, and I’ve resolved to make these ribs much more often.