Chipotle Pepper Beef Short Ribs w/ Dijon Sauce

Oven Baked or Grilled BBQ Recipe

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This week marks the first day of fall, so here's a a weather-versatile recipe for Chipotle Beef Short Ribs that can be grilled outside on the trusty barbecue or finished inside with an oven broiler, depending on how cold it is in your area.


  • 6 lbs. beef short ribs
  • 1/2 tsp. salt
  • 2 Tbsp chipotle pepper sauce, plus
  • 1/4 cup chipotle pepper sauce
  • 1 cup ketchup
  • 1/2 cup Dijon mustard


Preheat oven to 350 degrees. Place ribs, meaty-side up, in large roasting pan. Sprinkle with salt. Brush with 2 tablespoons of chipotle sauce. Bake 30 minutes in pre-heated oven.

Meanwhile, combine 1/4 C chipotle pepper sauce, ketchup, and Dijon mustard. Separate into two containers, reserving 1/2 C of sauce mixture for serving with hot ribs.

After ribs have baked for 30 minutes, remove from oven and brush with sauce, then slide back in oven and continue baking for 1 hour. Open oven and baste with more sauce occasionally, and flip ribs several times.

If grilling, preheat grill to High and put ribs on grilling pan. Place ribs on hot grill with meat side up. Grill 5 minutes, turn, then grill 5 more minutes. Brush with sauce before flipping both times.

If you are not grilling, set ribs under oven broiler on high (or on grill pan on top of stove) and cook 5 minutes, turn, then cook 5 more minutes. Brush with sauce before flipping both times.

Heat reserved sauce in a separate pan and serve as a dipping sauce with the ribs.


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