BBQ Short Ribs with Grilled Corn & Marinated Mushrooms on a Stick

BBQ food can be more than just your burgers and dogs. This grilled hors d'oeuvre combines classic barbeque flavor with a sophisticated presentation to take your next BBQ to a whole new level.


All of the components for this hors d’oeuvre can be prepared ahead of time, with assembly done on-site, which makes this an easy recipe for hectic hosts or for generous guests to bring to the BBQ.

Take into account that short ribs are best prepared at least one day ahead. This allows the flavors to continue to develop while the short ribs sit in the sauce. If you're not comfortable with short ribs, try roasted pork loin or even chili-lime chicken.

Ingredients
  • BBQ Short Ribs:
  • 3 lbs boneless beef short ribs kosher salt freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, coarsely chopped
  • 1 cup red wine (cabernet sauvignon is good)
  • 1 cup tomato paste
  • 1/2 cup Dijon mustard
  • 2 cups BBQ sauce
  • 2 cups beef stock
  • Grilled Corn:
  • 2 ears of corn, still in husks kosher salt 3 oz butter
  • BBQ Sauce:
  • 2 tsp olive oil
  • 6 garlic cloves, chopped
  • 2 Tbsp tomato paste
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 tsp crushed red pepper
  • 1/2 tsp ground allspice pinch ground cloves
  • 2 cups ketchup
  • 1/2 cup cider vinegar
  • 2 cups water
  • 1/4 cup dark molasses
  • 1/4 cup firmly packed dark brown sugar
  • 1 Tbsp kosher salt
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 2 tsp English-style dried mustard
  • 1 tsp freshly ground black pepper 1 bay leaf
  • Marinated Portobello Mushrooms:
  • 2 portobello mushrooms
  • 2 tsp olive oil
  • 1 tsp minced garlic kosher salt
  • white pepper
Directions

BBQ Short Ribs:

Season the ribs with salt and pepper.

Heat the oil in a large heavy-bottomed pan over medium heat. Add the ribs in batches and brown on all sides, about 8–10 minutes. Remove browned ribs from pan and set aside.

Add the onion and garlic to the pan and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil, scraping the brown bits from the ribs into the mixture.

Return the ribs to the pan and add the beef stock. Cover the pan and cook in a 300o oven for 2-1/2 hours, until the meat falls off the bone.

Remove the ribs from the pan and remove any excess fat from the surface of the cooking liquid.

Transfer the cooking liquid to the bowl of a food processor. Process until the mixture is a smooth sauce. Pour the sauce into a pan and keep warm over low heat

Grilled Corn:

Peel back the outer husk of the corn without actually removing it; remove the inner silky threads. Soak the ears in water for 10 minutes, then brush with butter, sprinkle with salt and wrap the outer husk back around the ear. Place on a preheated grill and grill for 15–20 minutes, until the corn is tender.

Marinated Portobello Mushrooms:

Remove the stems from the Portobello mushrooms caps and cut the bottom parts off the stems, discarding any dirty portions.

Toss Portobello into oil, garlic salt and pepper. Grill mushroom pieces until tender on a grill at medium temperature. Hold keep at room temperature until ready to use.

BBQ Sauce:

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice and cloves; cook, stirring, until a dark red paste forms, about 3 minutes.

Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper and bay leaf.

Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.

Assembly:

Cut the Portobello mushroom caps into 1-inch cubes. Cut the short ribs into 1-inch pieces. Cut the corn into 1-inch pieces.

Use two pieces of Portobello mushroom cap and two pieces of short ribs on each skewer, starting with a mushroom piece and alternating mushroom and meat. Finish the skewer with a piece of corn on the end.

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