6/25/2020 Easy Slow-Baked Boneless BBQ Short Ribs - Once Upon a Chef

Easy Slow-Baked BBQ Short Ribs

When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet
and tangy barbecue sauce.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 15 Minutes

INGREDIENTS

FOR THE RIBS

4 pounds boneless beef short ribs, cut into 4-inch long pieces
2 teaspoons kosher salt
1 teaspoon black pepper

FOR THE BBQ SAUCE

1 cup ketchup
3/4 cup dark brown sugar, packed
1-1/2 tablespoons cider vinegar
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
3/4 teaspoons garlic powder
1/4 teaspoon cayenne pepper

INSTRUCTIONS

Preheat the oven to 300 degrees F.

Season the ribs all over with salt and pepper, then arrange in a 13 by 9-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 1/3 of the sauce (about 1/2 cup) over the ribs. Using tongs, ip the ribs over and spoon another 1/3 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 2-1/2 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 o 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: e ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated
through.

PAIR WITH

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NUTRITION INFORMATION

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Per serving (4 servings)

Calories: 1,320
Fat: 87g
Saturated fat: 37g
Carbohydrates: 59g
Sugar: 54g
Fiber: 1g
Protein: 80g
Sodium: 2327mg
Cholesterol: 331mg

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