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Delicious BBQ Short Ribs with Harrisons Sauces
Transforming a simple cut of beef into a flavorful, melt-in-your-mouth BBQ dish is easier than you might think! With just a few ingredients and the right techniques, you can serve up incredible beef short ribs that will impress your family and friends. Here’s how to create juicy, smoky short ribs glazed with a mouthwatering ketchup sauce.
Ingredients
For the Short Ribs
- 2–3 large beef short ribs (bone-in, English cut)
- Salt & pepper
- Olive oil
Dry Rub (Optional)
- 2 tbsp Jack’s Meat Dust
For the Ketchup Glaze
- 5 tbsp Harrisons Ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Harrisons mild mustard
- 1 tsp smoked chili paste (or chipotle, optional for heat)
- Pinch of salt
Instructions
1. Prep the Ribs
- Coat the short ribs: Lightly apply olive oil to the ribs. Generously season with salt and pepper, and if desired, cover them in Jack’s Meat Dust for an extra flavor kick.
- Let them rest: Allow the seasoned ribs to sit at room temperature while you prepare the BBQ.
2. Fire Up for Indirect Cooking
- Set up your BBQ: Prepare your BBQ for two-zone cooking at a stable temperature of around 140–150°C (284–302°F).
- Add smoke flavor: Introduce a chunk of oak or hickory wood to infuse the ribs with a rich, smoky aroma.
- Cook low and slow: Place the ribs bone side down on the indirect heat side, cooking them for 2.5–3 hours until they reach a tender internal temperature of 90°C (194°F).
3. Make the Ketchup Glaze
- Mix ingredients: Combine the glaze ingredients in a saucepan.
- Simmer: Gently heat over medium for 5–10 minutes, stirring occasionally until the mixture becomes glossy and thickened. Set it aside once done.
4. Sear & Glaze
- Sear the ribs: Transfer the ribs to the hot zone of the BBQ.
- Baste with glaze: Brush the ribs with your prepared ketchup glaze and sear each side for 1–2 minutes. Keep flipping and glazing until they develop a sticky, charred exterior.
5. Rest & Slice
- Rest: Let the ribs rest for about 10 minutes to lock in flavors.
- Slice: Cut between the bones to serve, adding a final brush of warm glaze before plating.
Key Takeaways
- Cooking Technique: The key to tender short ribs is low and slow cooking using the indirect heat method, which allows for even cooking and enhanced flavor.
- Flavor: Use Jack’s Meat Dust and Harrisons Ketchup for a delicious twist that adds depth and a hint of sweetness to your glaze.
- Enjoyment: This recipe is perfect for backyard BBQs, family gatherings, or any occasion where you want to impress with minimal effort and maximum taste.
With these straightforward instructions, you can elevate your BBQ skills and savor the delightful flavors of perfectly cooked short ribs. Enjoy your culinary adventure!
@jacksmeatshack @Harrisons Sauces short ribs. INGREDIENTS For the short ribs: • 2–3 large beef short ribs (bone-in, English cut) • Salt & pepper • Olive oil Dry rub (optional): • 2 Ttbsp Jack’s Meat Dust For the ketchup glaze: • 5 tbsp Harrisons Ketchup • 1 tbsp brown sugar • 1 tbsp apple cider vinegar • 1 tbsp Worcestershire sauce • 1 tsp Harrisons mild mustard • 1 tsp smoked chilli paste (or chipotle, optional for heat) • Pinch of salt INSTRUCTIONS 1. Prep the ribs • Coat the short ribs lightly in olive oil, season with salt and pepper then coat liberally in Jack’s Meat Dust. • Leave at room temp while you light the BBQ. 2. Fire up for indirect cooking • Set up your BBQ for two zone cooking at around 140–150°C. • Add a chunk of oak or hickory for smoke. • Place ribs bone side down on indirect heat and cook low and slow for 2.5–3 hours until tender and juicy (90°C internal) . 3. Make the ketchup glaze • Mix all glaze ingredients in a saucepan. • Simmer gently over medium heat for 5–10 minutes until glossy and thickened. Set aside. 4. Sear & glaze • Move ribs over to the hot zone of the BBQ. • Baste with the ketchup glaze and sear each side for 1–2 minutes, flipping and layering up the glaze until sticky, charred and lacquered. 5. Rest & slice • Rest for 10 mins, then slice between the bones. • Brush with a final hit of warm glaze before serving. #bbquk #bbq #smokedribs #ribs #kamadojoe #harrisons #harrisonssauce