Once Upon A Chef Short Ribs Recipes

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SLOW-BAKED BBQ SHORT RIBS



Slow-Baked BBQ Short Ribs image

BBQ short ribs make an easy dinner that pleases kids and adults alike.

Provided by Jennifer Segal

Categories     Dinner

Time 3h15m

Yield 4

Number Of Ingredients 11

4 pounds boneless beef short ribs, cut into 4-inch long pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup ketchup
¾ cup dark brown sugar, packed
1½ tablespoons cider vinegar
1½ tablespoons Worcestershire sauce
1½ tablespoons Dijon mustard
1½ teaspoons chili powder
¾ teaspoons garlic powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 300°F.
  • Season the ribs all over with salt and pepper, then arrange in a 9x13-inch baking dish (it will be a tight squeeze).
  • Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
  • Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
  • Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Nutrition Facts : Calories 1,320, Fat 87g, Carbohydrate 59g, Protein 80g, SaturatedFat 37g, Sugar 54g, Fiber 1g, Sodium 2327mg, Cholesterol 331mg

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