Best Beef Short Ribs Recipe: Mississippi Muddy Porter Short Ribs

Winter makes me think of comfort and coziness, and my short rib recipe might be the best segway into wholesome winter meals. Available all November, come in and fill up on the Mississippi muddy porter beef short ribs paired with grilled honey butter carrots and southern grits.

I'm talkin' house rubbed and grilled to perfection ribs, brushed and slathered with coffee chocolate porter rib sauce. YES, CHOCOLATE! If that doesn't scream comfort, I don't know what does!

I won't be skimping on your portions either, just check out this fully loaded skillet for only $18. Check out some more footage of past monthly features, here!

I recommend pairing this dish with shots of bourbon or a heavy dark ale but be warned, you may need a nap after. 😉

If you're looking to impress some friends or family, here's the recipe below to try yourself. Drop me a comment on how it turned out or any modifications you tried. I'd also LOVE to see your finished pictures. 😍

See y'all soon.

Love, Jane❤️



  • 1 Bag (4 Cups) Grits

  • 1/2 Cup Chicken Boullion

  • 2 TBSP Paprika

  • 1 Cup Garlic Butter

  • 12 Cups Water

  • 5 Cups Buttermilk

Pre-heat over to 350 degrees F and mix ingredients together in an oven-safe dish with a lid. Place into the oven for 40 minutes with the lid on, and another 40 minutes with the lid off


  • 1 Cup Honey

  • 2 Cup Garlic Butter

  • 1/4 Cup House Rub

Mix together in a bowl, place in pan, and pan heat until combined.


  • 1 Jug Honey Garlic Sauce

  • 1 Cup Instant Coffee

  • 1 Cup Chocolate

  • 2 Cups Water (Shake through jug to deglaze container)

  • 1/2 Cup Roasted Garlic

  • 4 Cups Porter Beer

Mix in a pot and heat on medium until incorporated and slightly reduced (15 Min)


  1. Pan heat 1 cup of grits, thinned with water until loose mashed potato consistency

  2. Sprinkle house rub seasoning on 3 short ribs and rub in on both sides generously

  3. Grill both sides of ribs for a total of 4-5 mins

  4. Grill pre-steamed carrots, generously brush with honey butter, and sear on all sides

  5. Brush rib sauce on rubs to finish both sides, and cut into 3-4 sections

  6. Plate grits, stack ribs, place carrots to finish. Serve with a side cup of rib sauce

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