Grilled Short Ribs with Peach and Jalapeno BBQ Sauce

You'll love the sweet heat of this peach and jalepeno bbq sauce. Plus, the American Wagyu boneless short ribs provide the tenderness you crave in a rib recipe.

Recipe prepared exclusively for Imperial American Wagyu Beef by Chef Ryan Andre.

Type: American

Prep Time: 30 minutes00:30

Cook Time: 30 minutes00:30

Total Time: 1 hour01:00

grilled short ribs with peach and jalapeno bbq sauce


4 lbs Boneless Short Ribs
1.5 cups Tomato Sauce
¼ cup Brown Sugar
½ cup Honey
½ cup Apple Cider Vinegar
4 tbsp. Worcestershire Sauce
4 tsp. Soy Sauce
1 tsp. Onion Powder
1 tsp. Garlic Powder
1.5 tsp. Salt
¼ tsp. Cayenne Pepper
3 Fresh Peaches (Peeled and Chopped)
1 10 oz. Jar Jalapeno Pepper jelly

  1. Cut short ribs into desired portions, season generously with salt and pepper and set aside.
  2. In a 3 qt. saucepot, add all BBQ sauce ingredients and bring to a boil.
  3. Reduce heat to simmer and allow to simmer for 20 minutes.
  4. Remove sauce from heat and allow to cool slightly.
  5. Place sauce in blender and puree until smooth.
  6. Set sauce aside until needed.
  7. Light grill and allow to get to 375-400 degrees.
  8. Place short ribs on hottest spot of grill and sear all sides until nicely charred.
  9. Baste ribs with BBQ sauce and move to cooler side of the grill to allow sauce to caramelize on ribs.
  10. Cook until meat reaches an internal temperature of 140 degrees and remove from pit.
  11. Allow ribs to rest for 5 minutes before slicing.
  12. Thinly slice ribs to maximize tenderness and serve with remaining BBQ sauce.

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