Grilled Short Ribs with Balsamic Sauce

Grilled Short Ribs with Balsamic Sauce

Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.

Prep Time



Total Time






cup balsamic vinegar
cup apple juice
tablespoons brown sugar
tablespoons soy sauce
tablespoons olive oil
teaspoon dry mustard
teaspoon coarse ground black pepper
3 1/2
to 4 lb. beef short ribs, trimmed
tablespoons chili sauce
tablespoons finely chopped fresh parsley
  1. In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
  2. Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
  3. During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Short ribs are trimmed from narrow beef rib and short plate sections. Small and square, these ribs are layers of meat and fat with pieces of rib bone. Flavorful but tough, they benefit from a long marinating time plus slow cooking to help tenderize them.
Kitchen Tip
If using a one-burner gas grill, place ribs over crumbled foil pieces in a foil pan to mimic indirect heating. Cover grill; cook over low heat.
Baking Tip
To bake ribs, place in 13x9-inch (3-quart) glass baking dish; bake at 325°F. using times above as a guide.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 440
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 10g,),
  • Cholesterol 90mg;
  • Sodium 630mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 14g),
  • Protein 30g;
Percent Daily Value*:
    • 1 Other Carbohydrate;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.