Grilled Barbecue-Basted Beef

Store-bought barbecue sauce gets jazzed up with molasses, Worcestershire sauce and mustard for a boost of umami flavours that beautifully compliment the richness of the beef short ribs. Spice lovers can add a good dash of hot sauce for some extra heat. Serve with corn on the cob and potato salad for the perfect summer meal.
Yield 4 Servings Prep. Time 10 min Marinating Time 240 min Cooking Time 8 min Total Time 258 min


Here are the following ingredients:

  • 1 tbsp (15 mL) EACH sweet paprika and packed brown sugar
  • 1½ tsp (7 mL) EACH salt and fresh ground pepper
  • 1 tsp (5 mL) EACH dried thyme leaves, garlic powder and dry mustard
  • 2 lb (1 kg) Beef Chuck Short Ribs, about ½ inch (1 cm) thick (about 8)
  • ½ cup (125 mL) barbecue sauce
  • 1 tbsp (15 mL) EACH fancy molasses and Worcestershire sauce
  • 1 tbsp (15 mL) yellow or spicy mustard

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine paprika, sugar, salt, pepper, thyme, garlic powder and dried mustard in a small bowl. Pat short ribs dry with paper towel. Rub ribs all over with spice blend and place on platter or plate. Tightly cover and refrigerate for at least 4 hours or up to one day.

  2. Combine barbecue sauce, molasses, Worcestershire sauce and mustard; set aside for basting.

  3. Grill ribs in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning often and basting with barbecue sauce mixture during the last 3 minutes of grilling, until browned, glossy and tender.