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Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Flanken-Style Bourbon Short Ribs
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- Level: Easy
- Total: 4 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1281
- Total Fat
- 110 g
- Saturated Fat
- 48 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 44 g
- Cholesterol
- 230 mg
- Sodium
- 804 mg
Forget the standard BBQ sauce — this bold, boozy marinade delivers balanced flavor that hits every note — sweet, savory and smoky, with a little bit of heat. It gets its kick from smoky chipotle chiles in adobo, then is softened by a bourbon and brown sugar sweetness that caramelizes beautifully on the grill. Soy sauce, Worcestershire and a dash of Dijon mustard bring savory depth. Because flanken-style ribs are cross-cut into thin strips, they absorb the marinade well and cook in minutes, making them a high-impact, low-stress centerpiece for your next backyard cookout, paired with your favorite BBQ side dishes!
- Level: Easy
- Total: 4 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1281
- Total Fat
- 110 g
- Saturated Fat
- 48 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 44 g
- Cholesterol
- 230 mg
- Sodium
- 804 mg
Ingredients
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Directions
- Mix the bourbon, brown sugar, chipotle in adobo, Dijon mustard, Worcestershire sauce, soy sauce, chili powder, garlic powder and smoked paprika in a large measuring cup. Add the ribs to a 9-by-13-inch glass or ceramic container and cover with the marinade. Cover and refrigerate for at least 4 hours but preferably overnight (see Cook’s Note). If the ribs are not completely submerged in the marinade, flip them around about halfway through the marinating time.
- Prepare a grill for medium-high heat.
- Season the ribs all over with 1 heaping teaspoon salt. Place on the grill, brush with any residual marinade and cook until slightly charred but still pink inside, 2 to 3 minutes per side. Remove and let rest for 5 minutes.
Cook’s Note
We found the flavor was best when the ribs marinated overnight.
