Beef Short Ribs with Cabbage Salad


Short Ribs

4 pcs of large beef ribs with bone
, 60 ml olive oil
, 4 tbsp. date syrup
, 4 tbsp. soy sauce
, 4 tbsp. pomegranate molasses
, 4 tbsp. Worcestershire sauce, 
4 tbsp. BBQ sauce, 2 tsp. brown sugar
, 2 lemons, juice and zest
, 8 cloves of garlic, crushed
, 2 tsp. chili powder, 
4 tsp. ground paprika
, 2 tbsp. salt

Cabbage Salad

1/4 purple/red cabbage, finely sliced (julienned), 1 handful finely chopped parsley
, 1 handful finely chopped mint
, 100 g roasted pine nuts

Salad Dressing

1 tbsp. Dijon mustard, Juice from 1 lemon, 4 tbsp. sunflower oil
, 1 tsp. honey
, Salt and pepper

In the kitchen

  1. Prepare the ribs and remove the tendon
  2. Mix the remaining ingredients into a smooth marinade
  3. Marinate the ribs in approx. 1/3 of the marinade, save the rest for later
  4. Place the ribs in the rib holder, with a large drip pan underneath, to keep the ribs moist and juicy.
  5. Prepare the cabbage salad and dressing, once you ribs are done to keep it fresh.

On the grill

  1. Prepare the grill for indirect cooking, low heat, and for smoking.
  2. Place the ribs next to the smoker box on indirect heat (if grilling on a Summit, the burner underneath the smoker box should be on low heat)
  3. Grill for app. 1 hour at 160°C with a large handful of wood chips in the smoker box.
  4. Next decrease the temperature to approx. 110°C for roughly 4 hours, where more wood chips is regularly added to the smoker box
  5. Every 30 minutes, brush the ribs with the leftover marinade, so the smoke mixes in with the marinade and gives the meat a intense and rich flavor
  6. When the ribs are done and tender, take them off the grill and let them rest in the rib holder covered for approx. 15 minutes.


Serving suggestion: Serve with a fresh and light Cabbage Salad.