Short ribs were made for grilling! These meaty ribs are rubbed, grilled, and topped with an easy-to-make Pennsylvania Dutch-style chowchow: an amazing pickled condiment of cabbage, corn, tomatoes, peppers, and onions.
Ingredients: For the chow chow
- 2 cups apple cider vinegar
- 1 cup water
- ⅛ cup salt
- ½ cup sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 2 teaspoons ground turmeric
- ½ teaspoon crushed red pepper flakes
- 1 cup green cabbage, chopped
- ½ cup red cabbage, chopped
- 2 cups corn kernels
- ½ cup red bell peppers, chopped
- ½ cup green tomatoes or tomatillos, chopped
- ½ cup yellow onions, peeled and chopped
Ingredients: For the short ribs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons brown sugar
- 2 pounds beef short ribs, with bones
- In a medium saucepan over medium-high heat, bring apple cider vinegar, water, salt, sugar, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes to a simmer, whisking frequently. Once salt and sugar have dissolved, remove from heat, and set aside.
- Combine the cabbages, corn, peppers, tomatoes, and onions in a large bowl, and then stuff the mixture into a Mason jar. Fill with the apple cider mixture. Cover, and refrigerate for 2 hours.
- Preheat grill to medium-high heat.
- In a small bowl, stir salt, paprika, cumin, garlic and chili powders, and brown sugar together. Coat the ribs with the rub, and grill for 10–12 minutes for medium rare, flipping frequently to make sure all sides are nice and charred.
- Let the ribs rest for 5 minutes before slicing and serving, and plate with the chowchow.
Tips: Extra chowchow will last for a few weeks refrigerated. It is excellent on hot dogs as well.