Cinderella Short Ribs

Name: Cinderella Short Ribs
Cuisine: American
Ingredients: ¾ cup paprika; ¼ cup freshly ground black pepper; ¼ cup granulated sugar; 2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne; 5 to 6 pounds bone-in beef short ribs, cut between the ribs; ½ cup water; ¼ cup vegetable oil; ½ medium onion, chopped or sliced in thin rings; 1½ cups ketchup; 1 cup beer; ¾ cup cider vinegar; ¼ cup minced fresh cilantro; 3 tablespoons packed brown sugar; 2 tablespoons Worcestershire sauce; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1½ teaspoons ground anise; 1½ teaspoons kosher salt or coarse sea salt; 1½ teaspoons kosher salt or coarse sea salt; 1 teaspoon Tabasco or other hot pepper sauce; 1 teaspoon Tabasco or other hot pepper sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The fatty beef short rib, a cheap cut often made into stew meat, is always one of the ugliest things at a grocery store. A little slow-smoking does wonders for the appearance and sure makes it taste pretty.

Ingredients

Wild Willy’s Number one-Derful rub

¾ cup paprika
¼ cup freshly ground black pepper
¼

Americas
United States
Main course

Method

The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about half of the rub evenly to the ribs. Place the ribs in a plastic bag and refrigerate them overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the ribs from the bag. Sprinkle them lightly but thoroughly with more rub, re