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Slow-Baked BBQ Short Ribs Recipe

Name: Slow-Baked BBQ Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Ingredients: 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

Once Upon a Chef

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

Ingredients

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

Method

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 &frac13; of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another &frac13; 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.

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