BBQ Short Ribs
Total: 3 hr 10 min
Active: 10 min
Yield: 6 servings
4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Preheat your oven to 300°F. Place the short ribs in a 13-by-9-inch baking dish and season them generously with salt and pepper. In a separate small bowl, mix together all the remaining ingredients until fully combined. Pour the sauce over the short ribs, making sure each piece is well coated. Cover the dish tightly with aluminum foil and roast for approximately 3 hours, or until the ribs are tender. During the last 30 minutes of cooking, remove the foil to allow the top to brown. Transfer the ribs to a serving platter and enjoy.
Active: 10 min
Yield: 6 servings
4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Preheat your oven to 300°F. Place the short ribs in a 13-by-9-inch baking dish and season them generously with salt and pepper. In a separate small bowl, mix together all the remaining ingredients until fully combined. Pour the sauce over the short ribs, making sure each piece is well coated. Cover the dish tightly with aluminum foil and roast for approximately 3 hours, or until the ribs are tender. During the last 30 minutes of cooking, remove the foil to allow the top to brown. Transfer the ribs to a serving platter and enjoy.