BBQ Short Rib Skewers with Corn Salsa
BBQ Short Rib Skewers with Corn Salsa. Grilled short rib skewers marinated in William Sonoma Bourbon Barbecue Sauce. Topped with sweet corn salsa loaded with lime juice, chives, and basil. Paired with a limey, creamy avocado sauce. A good short rib skewer has got to be saucy, summery, and fun. And these are definitely all of those things !!
Another day of work is down, another day closer to the beach. Which by the way is looking like it is going to be beautiful this weekend. And speaking of the beach and summer and the weekend…who doesn’t love a good skewer recipe?! You guys totally need to try this one.
Fire up the grill for these extra saucy bourbon barbecue short ribs because you are definitely going to need these for a fun yet casual Father’s Day weekend dinner. Paired with a tangy, limey, corn salsa and a creamy avocado sauce. I am not kidding when I say this is the PERFECT combination of flavors. For some reason everything just works together.
It’s a great meal for grilling on Father’s Day weekend especially since the weather is looking super nice here. I am super excited to celebrate father’s day with my family this weekend. We’re celebrating all weekend long at the beach. And today I got my dad his gift, so I am super excited to give it to him this weekend !! Cheers to another day closer to the celebrations !!
Ingredients
3 - 4 pounds of boneless beef short ribs
4 teaspoons of barbecue rub or (1 teaspoon salt, 2 teaspoons pepper, 1 teaspoon chili powder)
1 cup barbecue sauce
1 cup beer
For the Corn Salsa
2 ears grilled corn kernels
1 tablespoon olive oil
1 tablespoon chives; chopped
2 tablespoons chopped basil
juice of 1 lime
salt and pepper
For the Avocado Crema
1 ripe avocado; diced
1 tablespoon olive oil
juice of 1 lime
salt and pepper
Directions
Sprinkle the short ribs on all sides with the rub and place them in a large baking dish. Cover with foil and cook in a 300 degree oven for about 2 hours. Remove from oven, drain the cooking oil, and discard. Mix the barbecue sauce and beer together and add the mixture to the baking dish. Cover and return to the oven for about 1 1/2 hours. Remove from oven and thread the short ribs on skewers.
Heat the grill to high heat. Sear the short ribs 5 minutes per side. Remove from the grill and drizzle with barbecue sauce.
Make the corn salsa. In a medium bowl add the corn, olive oil, chives, basil, lime juice, salt, and pepper. Toss to combine.
Make the Avocado Crema. In the bowl of a food processor, add the avocado, olive oil, lime juice, salt, and pepper. Process until creamy.
Serve the short rib skewers topped with corn salsa and alongside Avocado Crema.
