Boneless Short Rib Skewers with BBQ Sauce & Creamed Corn recipe provided by the Certified Angus Beef® brand.

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Boneless Short Rib Skewers with BBQ Sauce & Creamed Corn

Serves 6
Cuisine: American
Category: Steaks, On the Grill
Homemade honey barbecue sauce pairs perfectly with short ribs and creamed corn in this steak dinner idea. Fire up the grill and delight your guests with this flavor-packed meal.
Prep Time
30 mins
Other Time
Cook Time
45 mins
Total Time
1 hr 15 mins
  • 2 pounds Certified Angus Beef ® chuck short ribs, cut into strips 1 x 3/8 x 6 in. (24 pieces)
  • 1 1/2 teaspoons garlic salt
  • 24 (9-inch) bamboo skewers, soaked in water
  • 1 (6-ounce) can tomato paste
  • 1 cup apple cider vinegar
  • 1/2 cup no-sodium-added chicken broth
  • 1/2 cup honey
  • 3 tablespoons low sodium Worcestershire sauce
  • 3 tablespoons Dijon mustard
  • 1 tablespoon granulated or powdered garlic
  • 1 tablespoon granulated or powdered onion
  • 2 tablespoons liquid smoke
  • 1 1/2 teaspoons ground cayenne pepper
  • CORN
  • 1 tablespoon butter
  • 1/2 cup finely minced onion
  • 1 (16-ounce) package frozen baby white corn kernels, thawed
  • 1 bay leaf
  • 2 cups 1% low fat milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon fresh thyme leaves, chopped
  1. Whisk together tomato paste, cider vinegar, chicken broth, honey, Worcestershire, Dijon, granulated garlic, granulated onion, liquid smoke and cayenne pepper in pan and bring to a boil. Reduce to a simmer and slowly cook 20 minutes, until thickened. Divide sauce, using half to baste skewers and half to serve for dipping at the table.
  2. While sauce is simmering, heat grill to high, or heat stovetop grill pan on high.
  3. Heat a large (4 quart) pot on medium heat. Add butter; when melted, add onion and sweat for 2 minutes. Stir in corn. Add bay leaf, 1 cup milk, salt and pepper. Cook for 10 minutes.
  4. Transfer half of corn mixture to blender or food processor. Pulse corn until broken up and creamy, but still slightly chunky. Return blended corn to pot with whole corn. Add remaining milk and thyme. Cook for 2 minutes to incorporate flavors.
  5. Season boneless short rib strips with garlic salt, and skewer (one strip per skewer).
  6. Place skewers on hot grill, cleaned and sprayed lightly with non-flammable nonstick spray, and baste with BBQ sauce. Cook for 2 minutes, then turn and baste with additional sauce. Cook for 2 more minutes on the other side. Continue to turn skewers and until sauce thickens on the short ribs and the desired doneness is achieved.
  7. Serve four skewers per person with creamed corn on the side and extra BBQ sauce.
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