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“Slow cook Country Style Short Ribs in Kentucky style BBQ sauce. Finished on the grill for that authentic BBQ taste.”


  • 2 lbs beef Country-Style Ribs
  • 2 Tbsp bourbon
  • 1 Tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 cup diced yellow onion
  • 2 Tbsp tomato paste
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 bay leaf
  • 3 cups beef stock
  • 2 Tbsp liquid smoke
  • 2 Tbsp molasses
  • 1/4 cup ketchup
  • 1/4 tsp cayenne pepper
  • 4 Tbsp pickle relish


    1. Pre-heat grill to medium heat. Season ribs with salt and pepper to taste and place on pre-heated grill. Grill for 2 minutes on each side, remove and set aside. Next, pre-heat skillet over medium heat. Add vegetable oil and onion to the skillet and cook until onions are golden brown for about 5 minutes. Add garlic and tomato paste and combine; then, add the paprika, cumin, salt, and pepper and combine.

    Cook’s Tip: If you cannot find Country Style-Ribs, Boneless Beef Short Ribs can be substituted.

    2. Deglaze skillet with the beef stock scraping the bottom of the pan. Add in the Ribs, bay leaf, and liquid smoke and bring to a boil. Reduce heat to simmer and cover for 2.5-3.5 hours or until fork tender.

    Cook’s Tip: Avoid lifting the lid, which releases valuable heat and moisture and can signficantly increase cook time.

    3. Once the Ribs are fork tender, remove from the pan and return to the grill over low heat. Grill for 1.5 mintes on each side, remove from the grill and set aside. Meanwhile, remove the bay leaf from the sauce and bring sauce to a boil. Add in the bourbon, ketchup, molasses, and cayenne pepper and continue to cook until sauce becomes thick. Plate each Rib and top with 3/4 cup of BBQ sauce. Garnish with 1 Tablespoon of pickle relish and serve.

    • Wash hands with soap and water before cooking and always after touching raw meat.
    • Separate raw meat from other foods.
    • Wash all cutting boards, utensils, and dishes after touching raw meat.
    • Do not reuse marinades used on raw foods.
    • Wash all produce prior to use.
    • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
    • Refrigerate food promptly.