Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
4 Hours
Serves 4 (serving size: about 3 ounces meat and 3/4 cup salad)

Short ribs are typically braised, but they also hold up beautifully over low heat on the grill--the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.

How to Make It

Step 1

Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

Step 2

Heat grill to medium heat.

Step 3

After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.

Step 4

Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.

Step 5

Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.

Step 6

Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.

Ratings & Reviews

Difficult if you don't have the kind of grill described

September 27, 2015
These charred very quickly on our small grill, which has inner/outer burners rather than left/right. It was difficult to do the first step of slow-cooking the meat before charring it. A large portion of our meat ended up charred, which was disappointing. The rest of it was super tasty, however. The spice rub was very good - and a lot hotter than I had imagined it would be. The cucumbers in the salad were a nice counter to that heat.


July 25, 2015
Love braised short ribs, so I decided to give this recipe a try. It was very simple to do the rub and throw them on the grill. All in all, they turned out great and I will make again - the meat pulls away from the bone as they cook and they slice up nicely.   I did have a few issues - first, not all of my ribs were the same size, so a few were overcooked - and I pulled them all off at about 2 hrs and 10 minutes.  So watch them closely and try and find nice even size short ribs.  Everyone in the household gave it a thumbs up.  (I didn't make the salad)