Sweet and Spicy Grilled Beef Short Ribs

Name: Sweet and Spicy Grilled Beef Short Ribs
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup packed light brown sugar; 1½ tbsp kosher salt; 1 tbsp paprika; 1 tbsp chili powder; 1 tsp garlic salt; 1 tsp dried oregano; 1 tsp black pepper; 3¾ lb flanken-style beef short ribs, sliced 1/3-inch thick; 1 tbsp canola oil, for oiling the grate; 1 medium lemon wedges, for serving; 2 cup coleslaw, for serving

Recipe GLPR30b966f75bf733

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American

Main Course

45 min

1904 cal

Servings: 4

Grill

SNAP eligible

Tender flanken-style beef short ribs rubbed with a bold spice blend combining brown sugar, chili powder, paprika, and garlic, then grilled over high heat until caramelized and smoky. The sweet-savory-spicy rub creates a flavorful crust while the thin-sliced ribs cook quickly and stay juicy. Serve with fresh lemon wedges and cool coleslaw for balance.

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Ingredients

¼ cup packed light brown sugar

1½ tbsp kosher salt

1 tbsp paprika

1 tbsp chili powder

1 tsp garlic salt

1 tsp dried oregano

1 tsp black pepper

3¾ lb flanken-style beef short ribs, sliced 1/3-inch thick

1 tbsp canola oil, for oiling the grate

1 medium lemon wedges, for serving

2 cup coleslaw, for serving

Directions

In a small bowl, combine the brown sugar, kosher salt, paprika, chili powder, garlic salt, dried oregano, and black pepper. Mix until evenly blended to create the dry rub.
Place the flanken-style beef short ribs on a large cutting board or platter. Pat the meat dry with paper towels.
Generously apply the dry rub all over both sides of each rib slice, pressing gently so the spices adhere. Let the rubbed ribs sit at room temperature for 10 minutes to allow the flavors to begin penetrating the meat.
Preheat your grill to high heat (about 450–500°F). Lightly brush or wipe the grill grate with canola oil to prevent sticking.
Once the grill is very hot and the oil just begins to smoke, carefully lay the seasoned ribs on the grate in a single layer. Work in batches if necessary to avoid crowding.
Grill for 3–4 minutes per side without moving them, until a deep brown crust forms and the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part. The thin slices cook quickly, so watch carefully to avoid overcooking.
Transfer the grilled ribs to a clean serving platter and let rest for 2–3 minutes.
Serve the ribs hot alongside lemon wedges and coleslaw. Squeeze fresh lemon juice over the ribs just before eating for brightness.

Comments

Grocery List Plus Editorial Staff4.75

This is a solid weeknight grilled dish that uses pantry staples and a single protein available at any Charlotte grocer, and the stated 45 minutes is honest if you account for a 15-20 minute preheat and about 25 minutes of hands-on seasoning and grilling—realistic for a busy dinner. Brown sugar, paprika, chili powder, and oregano hit all major Charlotte chains without a special trip, and short ribs price out around $12-15 for the meal depending on whether you catch a sale at Harris Teeter or Kroger. The coleslaw works as a same-night side if bought pre-cut, or takes an extra five minutes if shredded fresh; leftovers don't reheat beautifully since grilled meat dries out on day two, but the dish serves a family of four in one shot and needs no fussing once the ribs hit the grill.