Hint: To avoid tough beef ribs make sure you cook them long enough (slow and low). And don’t worry, you can’t over cook beef short ribs as long as they have juices and sauce for the meat to absorb.
Remember: Remove the membrane from the beef ribs, it really improves the quality of the ribs.
Cooking
- Mix the short ribs with your favorite ZEG Sauces in a large bowl. Rub all surfaces of meat generously with ZEG Sauces. Place ribs on a platter in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill or oven to 320°F. Arrange meat side down in the sauce, bone side exposed. Create and aluminum foil package by bringing up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make more packets cook for 3 1/2 hours.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup of your favorite ZEG Sauces. Continue grilling/cooking over direct medium heat, covered for 5 minutes more until browned and crisp.
- Remove ribs and place onto serving plate (use a spoon as meat will barely be attached to bone). Pour any additional juices and ZEG Sauce on top of the ribs. Serve and enjoy!
