Thought you couldn’t get slow-cooked flavor from the grill? When barbecue-braising, your grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer. After braising, add the flavor-packed glaze. The result is delicious, saucy, fall-off-the-bone meat, perfect for summertime entertaining.
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Make Ahead Tips
You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.
Serve with rice noodles, steamed rice, or Spicy Slaw with Radiccio & Green Mango.
To use a charcoal grill: First build a medium-high fire for searing: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it’s coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 2 to 3 seconds (a medium-high fire), you’re ready to sear the short ribs.
After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you’ll need to add lit coals.
To glaze the ribs, rebuild a medium-high fire as you did for the searing step, and cook as directed in the recipe.
By far, the best short rib recipe yet. Made in the oven with a few modifications: Seared ribs on stovetop; bought braise to simmer after adding the ribs; braised at 300 for at least 2.5 hours, turning/checking every hour until done.Didn't make the glaze -- didn't have enough liquid; next time I'll add some alum foil to better seal the pot -- but strained and defatted the liquid, added a bit of brown sugar, and reheated the ribs, in foil, with the liquid.
Pretty tasty but I think too much work for something just pretty good. I didn't cook my pot on the grill and did it on the stovetop. Used mint instead of cilantro which was nice. Probably won't do it again but did enjoy the dinner.
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