Dilled 'n' Grilled Shortribs



  • 4 pounds beef short ribs, cut into serving pieces
  • 2 cups dill pickle liquid (from quart jar of dill pickles)
  • 1 tablespoon peppercorns
  • 1/4 cup vegetable oil
  • 1 1/2 cups sliced dill pickles
  • 2 tablespoons chopped onion
  • 1 large clove garlic


  1. Marinate short ribs in pickle liquid for several hours or overnight in refrigerator, turning occasionally. Drain well.
  2. In blender container, blend peppercorns until cracked. Add oil, dill pickles, onion and garlic; blend until thick and fairy smooth.
  3. Place short ribs on grill; brush with pickle-peppercorn mixture.
  4. Grill short ribs about 5 inches from medium-hot coals for about 5 to 7 minutes per side for rare doneness. Turn and brush ribs occasionally with pickle mixture.
  5. Garnish with pickle slices, pimiento and parsley, if desired.

Yield: 4 servings