Ingredients Beef Sweet and Spicy Grilled Beef Short Ribs 3.0 (1) 2 Reviews F&W culinary director at large Justin Chapple quickly grills flanken-cut short ribs (cut across the bones) until they’re juicy and delectably charred. By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Active Time: 45 mins Total Time: 45 mins Yield: 4 servings Ingredients 1/4 cup packed light brown sugar 1 1/2 tablespoons kosher salt 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon black pepper 3 3/4 pounds flanken-style beef short ribs, sliced 1/3-inch thick Canola oil, for oiling the grate Lemon wedges and slaw, for serving Directions In a medium bowl, mix all of the ingredients except the short ribs, oil, lemon, and slaw. Rub the mixture all over the short ribs and let stand for 20 minutes. Light a grill and oil the grate. Grill the ribs over high heat, turning once, until nicely charred and nearly cooked through, about 6 minutes. Transfer to a platter and serve with lemon wedges and slaw. Make Ahead The spice rub can be stored in an airtight container for up to 1 month. Rate it Print