Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare a spice rub for 2.5 kilograms of beef short ribs by combining 4 tablespoons of berbere spice, 6 mashed cloves of black garlic, 1.5 teaspoons of salt, and 1 teaspoon of black pepper in a small bowl. Thoroughly coat all surfaces of the short ribs with the prepared rub and let them marinate at room temperature for 1 hour.

2. 2

   Preheat a smoker to 135 degrees Celsius (275 degrees Fahrenheit), adding 2 cups of applewood or mesquite wood chips according to the smoker's instructions to ensure consistent smoke generation.

3. 3

   Place the marinated beef short ribs directly on the smoker grates, ensuring adequate space between them for even cooking, and smoke for 3 hours, spritzing every hour with water or beef broth to maintain moisture.

4. 4

   While the ribs are smoking, prepare the glaze by sautéing 2 large finely minced red onions in 2 tablespoons of Niter Kibbeh until softened, then add 2 tablespoons of grated ginger and 4 minced cloves of garlic, cooking for another 2 minutes until fragrant.

5. 5

   Stir in 2 tablespoons of tomato paste and 1 cup (240 ml) of beef broth, bringing the mixture to a simmer for 5 minutes, then remove from heat and blend until smooth before returning to the pan with 2 tablespoons of honey and simmering for an additional 10 minutes until slightly reduced.

6. 6

   After 3 hours of smoking, generously brush the short ribs with the black garlic berbere glaze, then tightly wrap the ribs in foil and return them to the smoker, cooking for an additional 2-3 hours or until the meat is fork-tender and reaches an internal temperature of 95 degrees Celsius (203 degrees Fahrenheit).

7. 7

   Remove the short ribs from the smoker and let them rest, still wrapped, on a cutting board for 20 minutes before unwrapping and slicing against the grain, allowing the juices to redistribute for maximum tenderness.

8. 8

   Serve the Smoked Ethiopian Short Ribs immediately with additional glaze on the side and traditional injera or rice as desired.