An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More
Recipes

Boneless Short Rib Barbacoa Stuffed Arepas

Pair a smoky, tender short rib with a flavorful sauce and homemade arepas and you’ve got a dinner dreams are made of.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 4 people

Ingredients

Barbacoa:

  • 4 lb short rib
  • 1 tbsp avocado oil
  • 4 dry ancho chiles
  • 2 dry chile negros
  • 1 can chipotle chili pods in adobo
  • sea salt

Sauce

  • 1 cup onion
  • 1 cup carrots
  • 0.5 cup celery
  • 5 cloves garlic
  • dry chili pieces
  • 1 can chipotle chili pods in adobo
  • 1 tbsp oregano
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 3 bay leaves
  • 1 tbsp tomato paste
  • 2 cups chicken stock
  • 1 can whole, peeled tomatoes (28 ounce)

Arepas:

  • 2 cups masarepa
  • 2 cups hot water
  • ¼ cup melted butter
  • 1 cup queso fresco
  • avocado oil

Toppings:

  • queso fresco
  • cilantro
  • onions
  • fresh lime juice


1 Food Prep

  • Add your short ribs to a bowl and season them with salt and pepper. Then add your oil to the bowl and mix well. Set the bowl to the side until you’re ready to cook.

  • Now for the arepas. Using your hands, mix together all of your arepas ingredients until a dough forms. Knead your dough until it’s smooth, then place it into a food-safe plastic bag for 15 minutes to set.
  • You’ll want to keep your hands moist with drops of water during this next part. After 15 minutes, remove your dough from the bag and form it into tennis ball-sized circles. Then, shape the balls into disks, about ½” thick.

2 Grill Prep

3 The Cook

  • Short Rib

  • Place a 12” iron skillet on the cooler side of the grate with the grill lid closed to preheat.

  • Place your dry chiles on the skillet to heat up. Once they’re pliable, remove them from the skillet. This should take about 2–3 minutes on each side. 

  • Close the lid, keeping your skillet inside to stay hot.

  • Remove the stems and seeds from your dry chiles, then cut them into small pieces and set aside.

  • Add your sauce ingredients to the skillet. 
  • Then place your short ribs on top, submerged slightly with the meat side down. Cover your skillet with a lid or use aluminum foil and place your skillet on the cooler side of the grate, away from the coals. Then, close your grill lid.

  • Braise for about 2½ hours, or until your short ribs are tender. Add more liquid as needed during the braising process to ensure the mixture doesn’t dry up. For longer cooks like this, we recommend using a grill thermometer to monitor the temperature of your grill.

  • Once your ribs are tender remove your skillet from the grill and remove your short ribs from the skillet, placing them into a separate bowl. Shred your ribs.

  • Remove any bay leaves from the liquid left in your skillet. Allow the liquid to cool off a bit, then puree the liquid in batches, until it’s all been pureed.

  • Add half of the pureed sauce to your shredded short ribs.

  • Arepas

  • Bring your grill up to 400°F.

  • Place a grill-safe pan directly over the coals to preheat.

  • When you’re ready to cook your arepas, coat both sides with avocado oil before placing them on the pan to cook. Cook for 5 minutes and flip until lightly browned, then remove them from your grill.

  • To Serve

  • Serve by stuffing each arepa with a large spoonful of the barbacoa mixture. Top your arepa with a tbsp. of the reserved sauce and toppings of your choice.

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
4.3
3 Reviews
Rated 5 out of 5 by from Fantastic Recipe This recipe is bursting with flavor. The short ribs were delicious and a new favorite at my house!
Date published: 2023-07-17
Rated 3 out of 5 by from So Much Work The meat and sauce being the stars of the dish, are extremely tasty and would be good on any type of bread, or without bread.
Date published: 2023-07-17
Rated 5 out of 5 by from Amazing This was a great recipe to try. I had heard of arrows but never tried them and turns out they're delicious!
Date published: 2023-07-09
  • y_2024, m_4, d_12, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.41
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_boneless-short-rib-barbacoa-stuffed-arepas, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 232.65ms
  • REVIEWS, PRODUCT
Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.