Looking to switch it up this Father’s Day? Pete’s British Butcher department has many options to keep things fresh and new. Instead of your ordinary BBQ pork ribs, why not try beef boneless short ribs? A well marbled and sumptuous cut of meat, perfect for the grill and without all the mess of bone in ribs. Tossed in a homemade BBQ dry rub and coated with a fresh Apple Chipotle Smoky BBQ sauce at the end of grilling, this makes for the perfect Father’s Day meal.

Recipe makes more than enough. For 4 pounds of meat, rub can be stored in an airtight container for two months and sauce can be stored for up to two weeks in the fridge.

BBQ Dry Rub:

• 1/8 cup granulated onion
• 1/8 cup smoked sweet paprika
• 1/8 cup paprika
• 2 tbsp. granulated garlic
• 2 tbsp. dried oregano
• 1 tbsp. chipotle powder
• 3 tsp. salt
• 1 tsp black pepper
• 1/4 cup dark brown sugar

Remove fat caps and silver skin from ribs (or ask the butcher to do so). Mix together dry rub and coat meat thoroughly. Allow to sit a minimum of 30 minutes up to 12 hours.

Apple Chipotle BBQ Sauce:

• 1/2 cup Stonewall Kitchen Chipotle Ketchup
• 1 tbsp. apple cider vinegar
• 1/4 cup dark brown sugar
• 1 tbsp. soy sauce
• 1 tbsp. molasses
• 1 cup Pete’s Pressed Apple Cider
• 6 splashes of liquid smoke
• Salt and Pepper to taste

Over medium high heat bring all ingredients to a boil, lower heat and allow to simmer for 15-20 minutes or until reduced, stirring often. Allow to cool.

Turn grill to high heat, sear for 30 seconds per side for grill marks. Drop heat to medium and cook 3-4 minutes per side or until medium rare.

Drop heat to low and sauce ribs at the end of grilling on all sides. Cook 1-2 minutes longer per side, allowing to caramelize.

Recipe created by Chef Dany Duguay