These ribs hit the grill for a low and slow afternoon over indirect heat.

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We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too. After all, why should pork ribs get all the attention when the weather gets warm?

We start by coating our beef short ribs with a flavorful dry rub, then letting them soak up the flavor for at least four hours (and if you have time to let them go all night, all the better). Then they hit the grill for a low and slow afternoon over indirect heat. Finally, we finish them with an orange marmalade-based barbecue sauce that caramelizes into a thick, sticky, sweet-and-tangy lacquer.

If orange marmalade isn’t your thing, apricot jam would be good, too. And don’t hesitate to crank up the hot sauce to your liking.


Makes 8 servings

1 tablespoon chili powder

¾ cup packed brown sugar, divided

1 teaspoon dried thyme

1 teaspoon garlic powder

2 teaspoons smoked paprika

½ teaspoon cayenne pepper

Kosher salt

Zest of 2 oranges

6 pounds bone-in beef short ribs (English- or flanken-style)

12-ounce bottle chili sauce

½ cup cider vinegar

12-ounce jar orange marmalade

Hot sauce

Ground black pepper

1. In a small bowl, combine the chili powder, ¼ cup of the brown sugar, the thyme, garlic powder, smoked paprika, cayenne, 2 teaspoons of salt and the orange zest. Rub the mixture over all sides of the short ribs. Arrange the ribs on a baking sheet and cover tightly with plastic wrap. Refrigerate for at least four hours, but preferably overnight.

2. Meanwhile, make the sauce. In a small saucepan over medium, combine the chili sauce, the remaining ½ cup brown sugar, the vinegar, marmalade and a splash of hot sauce. Bring to a simmer, reduce heat to low and cook for 20 minutes, stirring frequently to prevent the bottom from scorching. Season with salt, pepper and additional hot sauce, if desired.

3. When the ribs are ready to cook, heat one side of the grill to medium.

4. Unwrap the ribs and place on the unheated side of the grill and cook, turning occasionally, for 1½ hours, or until fork tender. Baste the ribs with the barbecue sauce, then cook for an additional 10 minutes, glazing with additional sauce and turning every two to three minutes, or until the ribs are sticky and lightly charred. Serve with additional barbecue sauce.


Makes 4 servings

3 tablespoons tamari or soy sauce

3 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 head broccoli, approximately 2 pounds, cored and cut into 1-inch florets

Kosher salt, to taste

1 tablespoon finely chopped fresh parsley

Flaky sea salt (optional)

1. Build a fire in your grill, leaving about a third of grill free of coals, or set a gas grill to high.

2. In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.

3. Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

4. Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

— Adapted by The New York Times from “Feeding the Fire,” by Joe Carroll