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  • Writer's pictureJust a Tad Salty


Updated: Sep 16, 2020

While I may try other barbecue sauces every now and then, this is my signature barbecue sauce which I have used for the past 15 years or so. I have tweaked it a few times to make it easier to do, like using one type of soy sauce instead of two. The taste is phenomenal and continues to amaze guests when I host them for dinners at home.



3 pounds beef short ribs

1 fresh orange, juiced (you can use boxed orange juice)

6 cloves of garlic, crushed

3 Tablespoons brown sugar

2 1/2 Tablespoons soy sauce

Salt and freshly ground black pepper for seasoning

3 pieces star anise



Make a marinade by mixing orange juice, soy sauce, garlic, brown sugar, star anise. Make sure sugar is dissolved.

Season with salt and pepper. Set aside.

Place short ribs in a pot. Pour marinade on top of short ribs.

Turn heat on medium and let the marinade achieve a slow boil. Once this is achieved, set heat to low-to-medium.

Cover the pot and let simmer for the next 30 to 45 minutes for the meat to tenderize and marinade to infuse into the meat. Time will vary depending on the quality of the beef. The natural juices of the beef will come out while simmering.

Make sure to check on the short ribs and turn as needed to evenly distribute marinade and to avoid burning.

Similarly, you can use a crock pot-slow cooker and set to high for at least 4 hours (you will achieve the most tender, fall-off-the bones, best tasting short ribs!).

Once meat is tender, take short ribs out of the pot and set aside.

Pour the marinade from the pot into a bowl and set aside for use to baste the short ribs while grilling or roasting. Or you can choose to let this reduce while on low heat in a small saucepan. Or, you may add ½ tablespoon of cornstarch to thicken the sauce while stirring in a saucepan over low heat.

Grill the short ribs--- you may use charcoal or gas or electric grill. I use a turbo roaster.

While grilling or roasting, baste the short ribs with the sauce frequently. The short ribs are already cooked from previous boiling and simmering. You are just grilling or roasting to achieve a good barbecue look on your short ribs.


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