Gusto TV Mouthwatering Ribs for De Boys Recipe

Ribs for De Boys Recipe

This Ribs for de Boys recipe features tender, juicy beef short ribs marinated overnight in a flavourful blend of soy sauce, honey, garlic, ginger, and orange juice before being slowly grilled to perfection. Featured on License to Grill with host Rob Rainford, these mouthwatering barbecue beef ribs are finished with a rich, tangy beer BBQ glaze, making them a delicious centrepiece for backyard cookouts, family dinners, and outdoor celebrations.

The Inspiration

Barbecue beef short ribs are a beloved favourite among grilling enthusiasts, known for their rich flavour, satisfying texture, and ability to absorb bold marinades and sauces. When cooked slowly over controlled heat, beef short ribs develop deep savoury flavours and a tender texture that makes them especially appealing for outdoor gatherings.

On License to Grill, host Rob Rainford celebrates the art of outdoor cooking through flavourful marinades, bold barbecue sauces, and practical grilling techniques. His approach demonstrates how carefully chosen ingredients and controlled cooking temperatures can transform everyday cuts of meat into memorable barbecue dishes.

Whether you’re preparing a weekend cookout, hosting a summer celebration, or searching for an impressive beef ribs recipe, Ribs for de Boys offers a satisfying combination of bold flavours, tender meat, and classic barbecue character

Ingredients

Rob’s Rib Marinade

6 pounds of bone in beef short ribs, cut between the ribs
½ cup of soy sauce (125ml)
2 tablespoons of honey (30ml)
2 tablespoon of white wine vinegar (30ml)
1 tablespoon of sherry (15ml)
2 tablespoons of brown sugar (30ml)
1 tablespoon garlic, minced (15ml)
1 teaspoon ginger, freshly grated (5ml)
½ cup of orange juice (125ml)
½ cup of vegetable oil (125ml)

Glaze and Sauce

2 cups of ketchup – (500ml)
1 bottle of your favorite beer
¾ cup of cider vinegar – (175ml)
4 tablespoons of brown sugar – (60ml)
3 tablespoons of Worcestershire sauce – (45ml)
4 cloves of minced garlic
2 teaspoons of ground cumin – (10ml)
1 ½ teaspoons of ground anise – (7.5ml)
1 teaspoon of salt – (5ml)
1 teaspoon of Tabasco or another hot pepper sauce – (5ml)

Method

The night before you plan to barbeque, place the ribs in a large sealable plastic bag. Combine the marinade ingredients and pour overtop of the ribs. Refrigerate over night and up to 24 hours.
Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
Preheat the grill to high heat
Transfer ribs to barbecue and sear. Grill on each side for 3 minutes. Reduce heat to 220°F (110°C) and move the ribs to a cooler area on the grill. Continue to cook for 2 hours.
While the ribs are grilling, prepare the glaze. Combine glaze ingredients and in a sauce pan and bring the liquid to a simmer. Reduce heat to low and cook the mixture for 30 minutes to thicken. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
Remaining glaze sauce can be served with finished ribs.

Serving Suggestions

For a classic backyard barbecue, serve these grilled beef short ribs alongside creamy coleslaw, roasted potatoes, grilled corn on the cob, or baked beans. The sweetness of the corn complements the honey and brown sugar in the marinade, while the crisp texture of coleslaw provides a refreshing contrast to the rich, tender beef. Together, these accompaniments create a hearty meal that celebrates traditional barbecue flavours.

This recipe also works beautifully as the centrepiece of a game-day barbecue spread. Arrange the ribs on a large platter and serve them alongside potato wedges, corn salad, coleslaw, and warm dinner rolls. Place the remaining clean barbecue glaze in a separate serving bowl so guests can add more sauce according to their preference.

For a summer celebration, consider serving the ribs with a colourful tomato and basil salad, grilled polenta, or potato and watercress salad. These lighter accompaniments offer a refreshing contrast to the richly seasoned beef and create a balanced outdoor menu.

Final Thoughts

This Ribs for de Boys recipe is a delicious celebration of classic barbecue cooking, flavourful marinades, and rich beef short ribs. Combining a sweet and savoury soy-honey marinade with a bold homemade beer barbecue glaze creates a satisfying dish filled with smoky, tangy, and aromatic flavours.

Find more recipes from License to Grill here!