Stephanie Cmar’s Beef Ribs On the Grill: Bold, Sweet & Savory
When it comes to bold flavors and masterful technique, Top Chef finalist Stephanie Cmar knows how to deliver. Her Sticky Beef Ribs on the Grill served with a Prune, Jalapeño, and Olive Relish is an unforgettable dish that perfectly balances sweet, smoky, tangy, and spicy elements. The rich, fall-off-the-bone beef ribs are coated in a luscious Prune-infused barbecue sauce, slow-braised to tenderness, and then charred on the grill for a smoky finish. The Prune, Jalapeño, and Olive Relish adds an unexpected contrast—sweet and briny with a slight kick—creating layers of flavor that keep every bite exciting.
Why You Should Make This Dish
If you’re looking for a show-stopping main course that feels both comforting and gourmet, this dish is it. The depth of flavor in the Prune-based sauce makes these ribs sticky, glossy, and utterly irresistible. The relish adds brightness and complexity. Perfect for a weekend cookout or a special dinner, this dish is a true celebration of bold flavors with a refined touch.
Key Ingredients That Make This Dish Outstanding
California Prunes – The star ingredient! Prunes add a deep, natural sweetness and velvety texture to the barbecue sauce. They balance the acidity of the vinegar and the smokiness of the grill. They also enhance the umami of the beef, making every bite more complex and satisfying. The natural phosphates in prunes add moisture and tenderness to the meat, which is why BBQ champions often add prune juice to smoked beef ribs or other meats too.
Sherry Vinegar – This tangy, slightly nutty vinegar brightens up the sauce, cutting through the richness of the ribs and preventing the sweetness from becoming overpowering.
Sweet Chili Sauce & Honey – These ingredients create a sticky, glossy finish on the ribs, adding both heat and sweetness that caramelizes beautifully when grilled.
Castelvetrano Olives – These mild, buttery green olives in the relish provide a briny contrast to the rich, slow-cooked beef, making the dish even more dynamic.
Jalapeño & Shallots – The relish gets its gentle heat and aromatic depth from these ingredients. Each bite has a touch of spice and a pop of freshness.
Beef Short Ribs (“Dino” Ribs) – These massive, bone-in ribs have a high fat content and deep beefy flavor, making them perfect for slow braising. They absorb all the Prune-based goodness and turn irresistibly tender before getting that final smoky char.
Stephanie carefully chooses each ingredient in this dish to layer sweet, smoky, tangy, and savory flavors. It creates a next-level eating experience that’s both comforting and gourmet!
How to Make These Sticky Prune Beef Ribs on on the grill: Step by Step
Start by prepping your beef ribs—remove the membrane and separate them into individual pieces. Next, make the Prune-based barbecue sauce. Simmer California Prunes, soy sauce, ketchup, honey, and spices until thick, then blend until smooth. Coat the ribs in the sauce. Add beef stock and slow-braise in the oven for 2 ½ to 3 hours until fork-tender. While they cook, prepare the Prune, Jalapeño, and Olive relish. Simmer brandy, agave, and aromatics, then mixing with chopped olives and Prunes. Once the ribs are done, reduce the braising liquid into a glossy barbecue sauce. Baste the ribs and grill or broil until caramelized and slightly charred. Top with the vibrant relish, garnish with arugula, and serve!
More Must-Try Recipes from Stephanie Cmar
Braised Short Ribs with California Prunes
These deeply flavorful short ribs are slow-braised in a sauce enriched with California Prunes and red wine. The result – a dish that’s rich, slightly sweet, and incredibly tender. The Prunes enhance the meat’s natural umami while adding a subtle fruitiness that makes every bite luxurious.
Get the recipe: Braised Short Ribs with California Prunes
Sticky Chicken Legs with Prune & Chili Glaze
For a sweet, smoky, and spicy twist on roasted chicken, these sticky, fall-apart chicken legs are coated in a prune and chili glaze that caramelizes beautifully in the oven. The perfect balance of heat and sweetness makes this dish an instant favorite.
Get the recipe: Sticky Chicken Legs with Prune & Chili Glaze
Beef Stew with Red Wine & Prunes
A classic hearty beef stew gets an upgrade with the rich, natural sweetness of California Prunes and a robust red wine base. The Prunes enhance the depth of the sauce, making it silky, complex, and unforgettable—ideal for cozy nights.
Get the recipe: Beef Stew with Red Wine & Prunes
Final Thoughts
Stephanie Cmar’s recipes prove that California Prunes are a secret weapon in savory cooking, adding natural sweetness, depth, and balance. Whether you’re making these sticky beef ribs on the grill, a braised short rib dish, or a rich beef stew, incorporating Prunes is a game-changer. Try one of these recipes and experience the magic of sweet-meets-savory cooking!
Sticky Beef Ribs with Prune, Jalapeño and Olive Relish
Equipment
- medium saucepan
- Large Baking Dish
- Small Saucepan
Ingredients
For the beef rib and barbecue sauce
- 4-5 lbs beef rib plate usually 3 bone-in ribs, also known as “dino” ribs
- 4 TBSP ketchup
- 4 TBSP brown sugar
- 1 tsp minced garlic
- ½ cup soy sauce
- 2 TBSP sweet chili sauce
- 2 tsp paprika
- 2 TBSP honey
- ½ cup sherry vinegar
- ¾ cup pitted California prunes
- Salt and pepper to taste
- 2 cups beef stock
For the prune, jalapeño, and olive relish
- 1 tsp lime zest about the zest of 1 lime
- ¼ cup brandy
- ¼ cup agave
- 1 jalapeño seeded and minced
- 1 shallot brunoise (finely diced)
- 2 garlic cloves minced
- 1 cup California prunes diced
- 1 cup Castelvetrano olives pitted and roughly chopped
- 1 TBSP white wine vinegar
- 2 TBSP extra virgin olive oil
- Salt and pepper
- 1 cup picked arugula or microgreens to garnish
Instructions
- Prepare the ribs by running a butter knife under a corner of the membrane that lines the back of the plate. Firmly grip the corner and remove the membrane completely. Slice between the bones to separate into individual ribs.
- In a medium saucepan, combine the ketchup, brown sugar, minced garlic, soy sauce, sweet chili sauce, paprika, honey, sherry vinegar, prunes, and ½ cup water. Season with a heavy pinch of salt and pepper, then heat over medium for 20 minutes, or until the prunes are very soft and the liquid has thickened some.
- Let the marinade cool a bit. Using an upright or immersion blender, blend until smooth. Set ¼ of the marinade aside.
- Preheat the oven to 300° F (150°C).
- Place the ribs in a roasting tray or large baking dish and massage with the remaining 3/4 of marinade. Pour over the beef stock and cover tightly with foil, crimping around the edges to seal in moisture. Roast for 2 ½ – 3 hours, until meat is just starting to fall off the bone. Once cooked, remove from the oven and allow to cool to room temperature.
- While the ribs cook, prepare the salsa. Combine the lime zest, brandy, agave, jalapeño and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes, or until the alcohol burns off. Stir in the shallot and garlic and remove from the heat.
- Add the prunes, olives, vinegar, and olive oil, and stir to combine. Season to taste with salt and pepper and set aside.
- As the ribs cool, strain off as much of the rendered fat as you can from the pan. Transfer the braising liquid to a saucepan, stir in the reserved marinade, then reduce over medium heat until the consistency of barbecue sauce.
- Preheat the grill to high (450-600° F or 230-315° C). Alternatively, you can use your oven’s broiler.
- Coat the ribs with the sauce, then grill them until charred, basting throughout, 4-5 minutes per side.
- Top the ribs with heaping spoonfuls of the relish, garnish with arugula or microgreens and serve!
Video
Notes
Nutrition
Who Is Stephanie Cmar?
Stephanie Cmar is a celebrated chef known for her elevated comfort food and bold, creative flavors. She gained national recognition as a finalist on Top Chef: All Stars, where her technique and no-nonsense approach made her a fan favorite. Trained in fine dining but deeply connected to approachable, satisfying food, Stephanie is a master at taking familiar ingredients and turning them into extraordinary dishes—and this recipe is no exception. Be sure to check out her YouTube channel!