Description
The sauce for these tender beef BBQ Short Ribs is smoky, citrusy & sweet. You will love these falling-off-the-bone beef Short Ribs braised in Smoky Orange BBQ Sauce, beer, and other wonderful spices. This comfort food recipe is served on tacos with a refreshing cucumber-orange salsa for a surprising match made in heaven.
Ingredients
Units
Scale
For the Braise:
- 3 pounds beef short ribs
- 1 teaspoon cayenne pepper
- 1/4 cup firmly packed brown sugar
- 1 Tablespoon Pure Greek Sea Salt
- 1/2 teaspoon freshly cracked black pepper
- 1 medium sliced onion
- 5 cloves garlic, roughly chopped
- 1 serrano pepper, finely diced
- 1 teaspoon of ginger paste or fresh ginger
- 1 cup water
- 2 cups beef stock
- 1 cup Belgian beer (I use Shock Top)
- 2 limes, juiced
- 1 Tablespoon dry orange peel
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 cup of orange juice
For the Sauce:
- 1/2 jar of the Smoky Orange BBQ Sauce
For the Cucumber & Orange Salsa:
- 1 1/2 cups peeled and seeded, diced cucumber
- 1 cup diced fresh orange
- 1/4 cup finely diced red onion
- 1/4 cup sliced scallions
- 1 serrano pepper, finely diced
- juice of 1 lime
- 1/2 teaspoon Pure Greek Sea Salt
Instructions
For the Braise:
- Place the short ribs in a large freezer bag, and add lime juice and cayenne pepper. Let marinate in the refrigerator for 3 hours.
- After 3 hours, heat a Dutch oven with olive oil and sear the short ribs, about 2 minutes per side. Work in batches to prevent steam and create a perfect seal, then move the pieces to a plate.
- In the same Dutch oven, combine beef stock, beer, water, onion, garlic, Serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and orange peels.
- Heat on high until the mixture simmers. Remember to scrape the bits from the bottom of the pot.
- Cook for 4 hours. When done, remove the meat from the liquid, and pull apart with two forks.
For the Salsa:
- Combine all ingredients, mix well, cover and refrigerate.
Build the Tacos:
- Add about ¾ cup of the Smoky Orange BBQ Sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.
- Warm up some corn tortillas in a skillet lightly sprayed with olive oil
- Add the BBQ Short Ribs, salsa, and more barbecue sauce, and top with the cucumber-orange salsa.
- Serve with lime wedges, extra salsa, and BBQ sauce.
Notes
The Nutrition information is an estimate.
Vitamin A 1% , Vitamin C 68%, Calcium 5%, Iron 11%
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner
- Method: braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 per person
- Calories: 460
- Sugar: 12.3 g
- Sodium: 723.8 mg
- Fat: 35.9 g
- Saturated Fat: 15.1 g
- Carbohydrates: 18.7 g
- Fiber: 2.1 g
- Protein: 15.5 g
- Cholesterol: 68.9 mg
