My first time making short ribs was my New Year’s Day red-wine braised short ribs. This dish, while delicious, is one I like to keep for holidays or special occasions. However, short ribs have become a new favorite meat to mix into our routine, so stumbling across this BBQ short rib recipe by Sunny Anderson seemed like a great one to try!
BBQ Short Ribs
- 4 lbs boneless beef short ribs
- 2/3 cups light brown sugar
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 TBSP white vinegar
- 1/2 tsp dried ground thyme
- 2/3 cups ketchup
- 1 TBSP yellow mustard
- 1 TBSP Worcestershire
Preheat the oven to 300 degrees F.
Cut the short ribs into large chunks (think small steak size). Lightly season with salt and pepper.
In a bowl, build your BBQ sauce by combining the brown sugar, paprika, garlic powder, white vinegar, thyme, ketchup, mustard and Worcestershire. all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss to coat all of the pieces. Arrange on a baking dish and cover it with aluminum foil. Bake for about 3 hours (removing the aluminum foil during the last 30 minutes).
Cooking these low and slow makes them fall apart tender (I barely needed a knife to eat them!) Shredding this and serving on a bun would also make a great sandwich. The sweet sauce cooked into the meat to give it that delicious glaze taste, like baked ketchup on top of meatloaf (which is obviously everyone’s favorite part). Serve with a BBQ side, like coleslaw, mac and cheese, or potatoes for a complete meal.
Until next time!