When craving comfort food, you can’t beat meltingly tender easy bbq recipes ribs slow-cooked in a sweet and tangy barbecue sauce. When you’re craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. And here’s the best part: there are only 15 minutes of hands-on prep work and the oven does the rest. Unlike many roast or stew recipes, it’s not necessary to sear the meat first.
Instead, you just slather it generously with sauce, put it in the oven to bake, and let deliciousness ensue. What you’ll need to make Them Before we get to the recipe, a few words on boneless short ribs. You’ll want to count on about one pound per person. Begin by cutting the short ribs in half and seasoning them with salt and pepper. Next, make the homemade BBQ sauce by combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.
3 of the sauce all over the meat, and reserve the rest for the finished dish. Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned. Transfer the short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce. I’d love to know how it turned out! Please let me know by leaving a review below. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. 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. Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. I made this recipe last summer and served the BBQ ribs over mashed cauliflower instead of potatoes. These ribs were incredibly delicious and my guests ate multiple servings.
My short ribs came out delicious as expected and learned that if it’s tough then it needs to be cooked a little longer . Thankful for having read Jen’s reply in several reviews, Mine took an extra hour longer to get tender for whatever reason. I would love to know if I can substitute boneless chicken breasts next time. How would you adjust cooking time ? Unfortunately, chicken breasts wouldn’t work here — sorry! I’ve made it so many times and it has come out wonderfully every time.
I find that bone-in meats work well too. I use this sauce for many bbq events. I plan to make this for the holiday dinner for a party of 10. If I purchase 10lbs, for how long do I bake? Any other meat you recommend that could be used in this recipe? Lately short ribs are very expensive here and hard to find.
