In recent years short ribs have become a staple for the most die-hard BBQ fans. It's no wonder as these 'Texas-style' BBQ beef ribs are a thing of beauty.

A little patience is required for this recipe, but we can assure you it's worth the wait.



  • In a food processor add the chipotle paste, ketchup, BBQ sauce, cider vinegar, chili powder, smoked paprika, brown sugar, bourbon, chopped tomatoes and the onion. Blitz to form a paste. Lightly season the short ribs and place into a dish. Pour the sauce over the ribs and leave to marinade overnight. 

  • Light your lidded BBQ and allow it to reach a temperature of 110C. 

  • Take ovenproof roasting dish and add the marinated ribs, rinse out the marinade dish with the stock, making sure you capture all the sauce, pour the rest of the marinade and stock over the ribs. Slowly cook in the BBQ for around 8 hours, or until the ribs have reached an internal temperature of 93C. You will need to ensure the temperature remains at 110C for the whole cooking time.

  • Once the ribs are cooked, remove them from the pan, cover with foil and leave to rest somewhere warm for about an hour.

  • Take the marinade sauce and rapidly boil to allow the sauce to thicken. Pop the ribs back into a roasting dish and place onto the BBQ. Glaze the ribs with the glossy marinade and allow to warm through for about 30 minutes.

  • To serve, scatter over the spring onion, chilli and grated ginger. Serve on a bed of fluffy rice, or with crusty bread to mop up the delicious sauce. 

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