Oven-Baked BBQ Beef Short Ribs
Tender slow-braised beef short ribs finished with Bubby’s sweet-and-tangy BBQ glaze.
Ingredients
Method
- Heat oven to 300°F. Pat short ribs dry; season with salt, pepper, and smoked paprika.
- Heat oil in a large skillet or Dutch oven. Brown ribs on all sides, working in batches if necessary.
- Spread onion and garlic in a deep roasting pan. Arrange browned ribs over them. Pour in broth or water.
- Spoon 1 cup of #201 Sweet & Tangy BBQ Sauce over the ribs. Cover very tightly with a lid or foil.
- Bake 3–4 hours, checking at 3 hours, until the meat is fork-tender and pulls easily from the bone. Add a splash of water if the pan becomes dry.
- Transfer ribs to a clean baking sheet. Brush with the remaining 1/2 cup of #201 Sweet & Tangy BBQ Sauce and broil 2–4 minutes until glossy and lightly caramelized. Watch carefully to prevent burning.
- Serve with the cooked onions and strained pan juices, if desired.
Notes
Recipe #252
Helpful Notes & Storage
- This recipe uses existing recipe #201 Sweet & Tangy BBQ Sauce; no second barbecue sauce recipe is needed.
- Choose thick, meaty short ribs for slow braising.
- Broiling is optional; the ribs are ready once tender and heated through.
- Refrigerate leftovers promptly in covered containers and use within 3–4 days, or freeze. Reheat leftovers to 165°F. Braise beef short ribs until fork-tender.
