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Grilled Short Ribs with Balsamic Sauce
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Prep Time:
2 hours 15 minutes
Total Time:
10 hours 15 minutes
Slow-grilled short ribs, tender and flavorful, glazed with tangy-sweet perfection.
Ingredients:
  • 1/2 cup balsamic vinegar
  • 1/2 cup apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon dry mustard
  • 1/4 teaspoon coarse ground black pepper
  • 3 1/2 to 4 lb. beef short ribs, trimmed
  • 2 tablespoons chili sauce
  • 2 tablespoons finely chopped fresh parsley
Instructions:
  • Combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard, and pepper in a 12x8-inch glass baking dish or a large resealable plastic bag. Mix well to create a flavorful marinade. Add the ribs and coat them evenly by turning. Cover the dish or seal the bag securely. Refrigerate for at least 8 hours, allowing the ribs to marinate and absorb all the delicious flavors, or marinate for up to 24 hours for an even richer taste.
  • Preheat your gas or charcoal grill for indirect cooking according to the manufacturer's instructions or refer to page 40 for the Kitchen Tip. Once the grill is hot, take the ribs out of the marinade, keep the marinade for later, and refrigerate it. Place the ribs on the grill directly over a drip pan. Cover the grill and cook for 2 to 2 1/4 hours until the ribs are tender, remember to turn them occasionally.
  • In a small saucepan, mix the reserved marinade and chili sauce. Bring to a boil, then simmer for 20-30 minutes until slightly thickened, stirring occasionally. The sauce will resemble syrup. Serve with ribs and garnish with parsley.

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