- 4 pounds boneless beef short ribs
- 3 1⁄2 teaspoons Kosher salt
- 1⁄2 cup red wine vinegar
- 1⁄2 cup Irish whiskey
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ground chipotle chile powder
- 2 1⁄2 teaspoons coarsely ground black pepper
- 5 cups fresh or frozen blueberries
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup dark brown sugar
- 3⁄4 cup ketchup
- Heat oven to 325°F.
- Sprinkle ribs with 3 teaspoons of the salt, chipotle powder and 2 teaspoons of the pepper. Set aside.
- In a large saucepan over high heat, bring 1 cup water and blueberries to a boil. Reduce heat to medium, let simmer 8 minutes, stirring frequently. Remove from heat. Mash blueberries in pot; set aside.
- In a large ovenproof pot, heat 1 tablespoon of the oil. Brown ribs on each side, in batches, adding more oil if necessary. Remove ribs and set aside.
- Add onion and garlic to pot. Cook, stirring frequently, until translucent, 4 to 6 minutes. Add brown sugar, ketchup, vinegar, whiskey, soy sauce, honey, Worcestershire sauce, remaining ½ teaspoon salt and remaining ½ teaspoon pepper to pot. Stir in blueberry mixture. Return ribs to pot.
- Bring mixture to a boil. Remove from heat; cover. Bake in oven 2 to 2 1/2 hours or until ribs are tender. Remove cover, bake an additional 30 to 40 minutes, until sauce is slightly thickened
About This Recipe
This blueberry barbeque glazed beef short ribs recipe was developed by Chef Josie LeBalch of LA’s Restaurant Josie. Josie’s blueberry short ribs can take your dinner time from bland to flavorful. A surprising combination of flavors makes this dish taste like a gourmet meal, perfect for a special occasion.