Honey-Sriracha Short Ribs
- Prep Time: 15 minutes
- Cook Time: 2 - 2 1/2 hours
- Servings: 8
- Course: Main Dish
Oven-baked or grilled, these ribs are fall-off-the-bone tender and loaded with flavor thanks to a homemade dry rub and a sweet and spicy Honey-Sriracha Sauce.
Reynolds Kitchens tip
Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your Reynolds Wrap® Heavy Duty Aluminum Foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender, and juicy ribs without any worry of a sticky mess to clean up later.
- For the Ribs:
- 3 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 pounds flanken-cut beef short ribs, cut 1/2- to 3/4-inch thick, or English-cut beef short ribs
- Reynolds Wrap® Aluminum Foil or Reynolds Wrap® Heavy Duty Aluminum Foil
- 1/3 cup water
- For the Honey-Sriracha Sauce:
- 3/4 cup honey
- 1/3 cup Sriracha sauce
- 3 tablespoons lime juice
- 1/4 cup sliced green onion (optional)
Preheat oven to 400°F. In a small bowl, combine garlic, paprika, cumin, brown sugar, salt, and pepper. Sprinkle over the ribs.
Line a roasting pan with Reynolds Wrap® Aluminum Foil. Add 1/3 cup water to the pan. Place ribs in the pan and cover tightly with foil. Cover and bake in the preheated oven for 2 to 2-1/2 hours for flanken-cut ribs or 2-1/2 to 3 hours for English-cut ribs, or until tender and the meat is falling off the bone.
For the Honey-Sriracha Sauce, In a small bowl combine honey, Sriracha sauce, and lime juice. Or, substitute your favorite barbecue sauce.
Remove ribs from oven and increase oven temperature to 425°F. Transfer ribs to two foil-lined 15x10x1-inch baking pans, arranging ribs in a single layer. Brush 1 cup of the Honey-Sriracha Sauce over ribs. Return to oven for 12 to 15 minutes, or until just starting to brown.
If desired, sprinkle with green onion to serve. Pass remaining Honey-Sriracha Sauce.
Prepare ribs through Step 1 above. Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (18x24 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill packets on a grill rack over medium (375°F to 400°F) indirect heat in a covered grill 2 to 2-1/2 hours, or until tender. Open packets carefully by cutting along top folds with a sharp knife to allow steam to escape, then open top of foil packet. Leaving ribs on foil, brush ribs with 1 cup of the Honey-Sriracha Sauce. Arrange ribs over direct medium heat and continue grilling, covered, 5 minutes more until browned, turning once.
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