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These Grilled Beef Ribs are started in the oven and finished on the grill with an easy, sweet and sticky bbq glaze. The glaze is a great bbq sauce with no ketchup because the sweetness comes from the cola and cherries.
Beef ribs cooking Tips:
Salting the beef ribs for 1 hour helps tenderize them. Baking the ribs covered like this creates a steam bath. This tenderizes the ribs a second time. You will need to add some hot charcoal in the second hour. Liquid smoke and worcestershire tag teams these ribs giving them a smoky and meatier flavor. Ribs are done when you easily insert a small knife into the meat closest to the bone. You can use dried cherries if you cannot find fresh cherries. Sometimes you will find a thin layer of membrane on the bone portion of the ribs. It's more common in pork ribs than beef. Just check but 9/10, you will not find it on beef ribs.
Can you make ahead?
Freezer: After the ribs cool off, place in a freezer storage bag. Keep in freezer for 3 months max.
Fridge: After the ribs cool off, place in a freezer storage bag. Keep in fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 15-20 minutes. Just add more glaze over the beef ribs 5 minutes before you remove them from the oven.
This recipe can work on pork ribs. Reduce the time to cook in the oven to 1 hour 30 minutes. Grill for 3 minutes on each side, glaze both sides before removing from grill.
You can use your favorite cola for the glaze. I used coca-cola but any variation of coke, diet, zero, or cherry will work great. If you're a fan of Dr.Pepper, Mr. Pibb, or Pepsi, etc, it will work for this recipe.
You can also use frozen cherries or dried cherries if fresh aren't available.
what to serve with beef ribs?
If you’re looking for a delicious and easy grilled beef ribs recipe, this is the one for you. The oven does most of the work so you don’t have to stand over the grill all day, and the bbq glaze gives them a sweet and sticky coating that takes these ribs to next level of deliciousness. I hope you give them a try soon!
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Grilled Beef Ribs with Black Cherry Cola Glaze
Texas Beef Ribs:
- 2 bone-in short plate ribs *membrane removed (see notes)
- 1 cup hickory liquid smoke
- ½ cup worcestershire sauce
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 tablespoons garlic powder
- 1 cup water
Cherry Cola Glaze:
- 12 oz. fresh black cherries stems removed
- 1 2- liter cola
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoons cinnamon
- 2 cups water
- 3 sprigs rosemary
- 1 bay leaf
- 1 tablespoon cold unsalted butter
- Place ribs in a baking pan, in a bowl mix together liquid smoke and worcestershire sauce. Pour evenly over front and back of both racks. In a small bowl mix the kosher salt, black pepper and garlic powder, and liberally season both sides of ribs. Sit out for 1 hour. Preheat oven 30 minutes before timer expires. Add water to the pan, cover pan with plastic wrap, then foil and pop in the oven for 2 hours.
- While ribs are in the oven, turn on the heat to medium in a medium sauce pot add the black cherries, cola, kosher salt, black pepper, cinnamon, water, rosemary and bay leaf. Bring mixture to a boil, cook for 1 hour 10 minutes over a medium-high heat. Sauce should have reduced by half and is done when it coats a spoon. Strain sauce, pressing on cherries to release remaining juices, stir in butter.
- Preheat the grill, with 30 minutes remaining on the timer. Remove the ribs from the oven, remove the foil and plastic wrap, pour the pan juices in a container. Place the ribs on the cold side, bone side down, cover and cook for 2 hours. Baste ribs with pan juices, every 30 minutes and cook until ribs are tender.
- Remove, baste with black cherry cola glaze, let cool for 15 minutes. Slice into individual ribs and liberally baste each rib with glaze.