Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
Mexican short ribs, Southwestern short ribs, Tex-Mex short ribs or whatever you want to call them, the flavors just can’t be beat! Mesquite smoke, cumin, cilantro and a little Jalapeno heat all come together with the robust flavor of beef for some great lip-smackin’ ribs! Side dishes not required. Just make plenty, as these Mexican short ribs have a tendency to disappear rather quickly.
- 1/3 cup lime juice
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh cilantro, finely chopped (plus extra for garnish)
- 1 tablespoon garlic powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 beef bouillon cube
- 2 Jalapeno peppers, finely diced for garnish (if desired)
- 4 pounds beef short ribs
- a handful Mesquite smoking chips
- In a small saucepan, combine all ingredients except ribs.
- Bring to a boil and reduce heat. Continue to simmer until bouillon cube has dissolved.
- Remove from heat and allow to cool.
- In a plastic zip lock freezer bag, place beef ribs and pour in the marinade. Force out the air and seal. Place in a refrigerator and allow ribs to marinate for at least 6 hours or overnight. 24 hours is best. Turn every few hours.
- Remove ribs from marinade and set aside. Allow to reach room temperature.
- Pour remaining marinade into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- Prepare a medium fire for indirect cooking. About 350-degrees F.
- Place ribs on the grill, away from the heat. Add mesquite chips and cover. Maintain the grill temperature and allow the ribs to cook for about an hour.
- Move ribs directly over the fire while turning and basting frequently with the reserved marinade. Cook until ribs are browned, crisp and tender.
- Allow to rest for 10 minutes. Garnish with chopped cilantro and diced Jalapeno peppers and serve.
Caution: Although Mesquite adds a wonderful Tex-Mex flavor to meat, a little goes a long way. If in doubt, a little is best.
Enjoy your ribs and always remember…admire the fire!
How Ya Be Cookin’ Dem Barbecued Ribs?
We here at TopRibs prefer the Low-n-Slow method of cooking our barbecue ribs, but understand that method may not be suitable all the time. Great ribs can be had from the oven as well. A quick sear on the grill can also produce a decent rack of barbecued ribs. If you want to cook your beef ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
A man staggers into the emergency room with a concussion, multiple bruises, and a five iron wrapped around his neck. Naturally the doctor asks him what happened. “Well, it was like this” said the man. “I was having a quiet round of golf with my wife, when at a difficult hole, we both sliced our balls into a pasture of cows. We went to look for them, and while I was rooting around I noticed that one of the cows had something white in it’s rear end. I walked over and lifted up the tail, and sure enough, there was a golf ball with my wife’s monogram on it stuck right in the middle of the cow’s butt. Thats when I made my mistake.” “What did you do?”, asked the doctor. “Well, I lifted the tail, pointed, and yelled to my wife, “Hey! This looks like yours!”
What Ya Be Fixin’ Wit Dem Barbecued Ribs?
Man can’t survive by meat alone…OK, maybe we could, but your barbecue ribs sure taste better with a side dish or two. Here’s some good ideas:
Bacon & Shrimp
What’d Ya think?