Beef Short Ribs with Raspberry Maple Barbecue Sauce

January 10, 2017

Beef Short Ribs with Raspberry Maple Barbecue Sauce - Recipe

Beef short ribs are simply awesome when prepared this way. It is very, and I mean very important to salt them the day before and let them sit in the refrigerator overnight. It makes all the difference in the flavor. I skipped that step once and was well, very sorry. The final product was not the same at all. I live in Northern Virginia and get my ribs from a grass fed farm called Woodtrail Graziers. The raspberry maple sauce is special because of the raspberry balsamic vinegar. I use a thick, rich balsamic vinegar full of raspberry flavor. I even add some to the braising liquid. My preference is the one from Taste of Old Country.

Beef Short Ribs with Raspberry Maple Barbecue Sauce shown with Mac and Cheese.

Beef Short Ribs with Raspberry Maple Barbecue Sauce

(Makes 6 4-Rib Servings)

Ribs

3 lbs. Beef Short Ribs (6 4-rib slabs) (I like getting mine from Woodtrail Graziers)

1 1/2 T. Coarse Celtic Sea Salt
Palm Oil for frying

1/4 c. Apple Cider Vinegar
1 T. Raspberry Balsamic Vinegar (I use Taste of Old Country Raspberry Balsamic Vinegar)

3 c. Water

1 inch Fresh Ginger shaved with a vegetable peeler

1 T. Whole Allspice

1/2 tsp. Whole Cloves

1 Cinnamon Stick

Raspberry Maple Barbecue Sauce

(Makes 3/4 cup)

1/4 c. Tomato Paste
1 tsp. Dijon Mustard
1/4 c. plus 1 T. Real Maple Syrup
3 T. plus 1 tsp. Raspberry Balsamic Vinegar (I use Taste of Old Country Raspberry Balsamic Vinegar)
1 T. Olive Oil (I use Taste of Old Country Olive Oil)

For the Ribs:

Pat the ribs dry and place in a single layer in a baking dish. Rub all sides with salt, cover with foil, and refrigerate overnight. Preheat oven to 300 degrees Fahrenheit. Pat the ribs dry and heat oil in a sauté pan on medium heat. Brown the ribs on both sides in batches and place back into the baking dish meat side down. Add apple cider vinegar, raspberry balsamic vinegar, and water into the sauté pan and deglaze the pan. Pour over the ribs. Add ginger, allspice, cloves, and cinnamon stick to the braising liquid. Cover pan with foil and braise for 2 hours 30 minutes until very tender and practically falling off the bone.

For the Glaze:

Whisk all barbecue sauce ingredients together in a measuring cup. Taste and adjust raspberry balsamic vinegar if needed.

Finish:

Place the ribs onto a broiler pan and brush with the barbecue sauce. Broil on high 6 inches below flame for about 1 minute until the sauce just starts to sizzle. Place ribs on a serving platter and serve warm.