The Secret to Sticky, Caramelised BBQ Perfection
There's something undeniably satisfying about a perfectly cooked beef short rib. Cooked low and slow until tender, then finished over direct heat with a sticky glaze.
This recipe, created in collaboration with Jack's Meat Shack, takes that classic approach and adds a rich Harrisons Ketchup glaze that caramelises beautifully over the flames. While ketchup might not be the first ingredient you associate with barbecue, it's actually one of the most effective foundations for building a glossy, flavour-packed glaze.
Combined with brown sugar, apple cider vinegar, Worcestershire sauce and a touch of Harrisons Mild Mustard, the result is a glaze that clings to every inch of the beef, creating a lacquered finish that's smoky, tangy and packed with deep savoury flavour. It's barbecue cooking at its best; simple ingredients working together to create something far greater than the sum of their parts.
Why Short Ribs Are a BBQ Favourite
Smoked beef short ribs have long been a staple of American barbecue, particularly throughout Texas and the southern states, where pitmasters discovered that slower-cooking cuts often delivered the biggest rewards.
Taken from the lower portion of the rib cage, short ribs contain generous marbling and connective tissue. While that makes them far too tough for quick cooking, it also makes them perfect for low-and-slow barbecue. Over several hours, collagen gradually breaks down into gelatin, giving the meat its signature tenderness and rich, buttery texture.
Unlike leaner steaks that rely on speed and precision, short ribs encourage a slower style of cooking. They absorb smoke exceptionally well, retain moisture throughout the cook and develop the deep, savoury flavour that has made them one of the most sought-after cuts at barbecue restaurants around the world.
Cooking them bone-in, as Jack's recipe recommends, also helps protect the meat during the long cook while adding even more depth of flavour.
Why Ketchup Makes Such a Good BBQ Glaze
Barbecue enthusiasts often think of ketchup as something that belongs on burgers and chips, but it's actually one of the most versatile ingredients you can use when creating a homemade glaze.
Tomatoes naturally contain glutamates, which give a savoury umami flavour. Harrisons Ketchup also brings acidity from vinegar, natural sweetness and a smooth consistency that makes it an excellent base for building more complex sauces.
In this recipe, the ketchup is combined with brown sugar, apple cider vinegar, Worcestershire sauce, Harrisons Mild Mustard and a little smoked chilli paste. Each ingredient plays a specific role.
The brown sugar encourages caramelisation, helping the glaze develop its rich mahogany colour over the hot coals. Apple cider vinegar brightens the finished sauce, preventing it from becoming overly sweet, while Worcestershire sauce contributes layers of savoury depth through fermented ingredients. Harrisons Mild Mustard introduces gentle warmth and acidity, tying everything together without overpowering the beef.
Rather than simply coating the meat, the glaze becomes part of the cooking process itself, gradually building layer upon layer as it's brushed onto the ribs during the final sear.
The Glossy Finish
One of the most satisfying moments in this recipe comes during the final stage, when the smoked ribs are transferred over direct heat and repeatedly glazed until glossy and caramelised.
As the glaze is exposed to higher temperatures, the sugars begin to caramelise while proteins and natural sugars on the surface of the beef undergo the Maillard reaction. Although often confused, these are actually two different processes working together.
Caramelisation creates sweetness, colour and those sticky edges everyone fights over.
The Maillard reaction produces hundreds of new flavour compounds responsible for the roasted, savoury notes we associate with great barbecue.
By repeatedly brushing on fresh glaze and allowing it to set before adding another layer, each coating builds complexity. The result is a rich, lacquered crust that delivers sweetness, smokiness, acidity and savoury depth in every bite.
It's this technique, rather than simply pouring sauce over cooked meat, that gives barbecue its distinctive character.
Why This Flavour Combination Works So Well
Every ingredient in this recipe has a purpose, and that's what makes it such a satisfying dish.
The richness of slow-smoked beef is naturally balanced by the acidity in the ketchup and vinegar. Brown sugar softens the sharper notes while encouraging caramelisation, and Worcestershire sauce adds the kind of savoury depth that makes the glaze taste far more complex than its relatively short ingredient list suggests.
Meanwhile, the optional smoked chilli paste introduces just enough warmth to complement the oak or hickory smoke without overwhelming the flavour of the beef itself.
Served alongside charred spring onions, blistered tomatoes or a crisp pickled slaw. The fresh, acidic accompaniments refresh the palate between bites, allowing the richness of the short ribs to remain the star of the show.
Top Tips for Perfect BBQ Short Ribs
Like most great barbecue, success comes from patience rather than complicated techniques.
Cooking indirectly at around 140-150°C gives the collagen enough time to break down without drying out the meat. Adding oak or hickory wood introduces gentle smoke that complements rather than masks the natural flavour of the beef. Finally, allowing the ribs to rest before slicing helps the juices redistribute throughout the meat, ensuring every bite stays tender and succulent.
Most importantly, don't rush the glazing stage. Taking time to build several thin layers will always produce a better finish than applying one thick coating at the end.
Download The Ketchup Glazed Short Rib Recipe
INGREDIENTS
For the short ribs:
- 2–3 large beef short ribs (bone-in, English cut)
- Salt & pepper
- Olive oil
Dry rub (optional):
- 2 tbsp Jack’s Meat Dust
For the ketchup glaze:
- 5 tbsp Harrisons Ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Harrisons Mild Mustard
- 1 tsp smoked chilli paste (or chipotle, optional for heat)
- Pinch of salt
INSTRUCTIONS
1. Prep the ribs
- Coat the short ribs lightly in olive oil, season with salt and pepper, then coat liberally in Jack’s Meat Dust.
- Leave at room temp while you light the BBQ.
2. Fire up for indirect cooking
- Set up your BBQ for two-zone cooking at around 140–150°C.
- Add a chunk of oak or hickory for smoke.
- Place ribs bone side down on indirect heat and cook low and slow for 2–3 hours until tender and juicy (90°C internal).
3. Make the ketchup glaze
- Mix all glaze ingredients in a saucepan.
- Simmer gently over medium heat for 5–10 minutes until glossy and thickened. Set aside.
4. Sear & glaze
- Move ribs over to the hot zone of the BBQ.
- Baste with the ketchup glaze and sear each side for 1–2 minutes, flipping and layering up the glaze until sticky, charred and lacquered.
5. Rest & slice
- Rest for 10 minutes, then slice between the bones.
- Brush with a final hit of warm glaze before serving.
Serve with:
- Charred spring onions or blistered cherry tomatoes
- Pickled slaw
- Grilled bread to mop up the sauce
- A cold beer and no cutlery - this is finger food
Ready to Fire Up the BBQ?
These Harrisons Ketchup Glazed Short Rib 'Steaks' are proof that great barbecue doesn't need complicated ingredients. With a little patience, quality beef and a rich homemade glaze built around Harrisons Ketchup, you can create restaurant-quality barbecue in your own garden.
Created alongside Jack's Meat Shack, this recipe celebrates everything that makes low-and-slow cooking so rewarding. Sticky, smoky, beautifully caramelised and packed with flavour, it's the kind of barbecue that's guaranteed to bring everyone back for seconds.
So light the coals, give yourself plenty of time, and let Harrisons Ketchup do what it does best: transforming simple ingredients into seriously good food.