Its getting warmer so grilling season is right around the corner. Actually, you can grill any time of the year. Once we lost power for three days during a snow storm. I had to cook stuff that was thawing in the freezer so I boiled pasta on the side burner and heated the sauce and meatballs on our electric grill.
These ribs are oven baked so no need to fire up the grill. Beef short ribs are covered with onions and BBQ sauce and slow-cooked in the oven. They are seriously mouth watering but I hesitate to call them ribs. These ribs may not give you that gnawing on a bone rib eatin’ satisfaction but they are truly spectacular. The original recipe is from Sunny Anderson and can be found on the Food Network site. I made a few changes but the technique and base recipe are hers. I humbly bow before her BBQ greatness. Ya’ll trust me on this. You do want to try these. Now. Seriously. Go to the grocery store and get the short ribs right now. Don’t wait. The tender, falling apart deliciousness is waiting for you.
Oven Baked BBQ Beef Short Ribs
- 4 lbs boneless beef short ribs (Bone-in would work too)
- salt, pepper, and garlic powder to season meat
- 1 onion, cut in half and then sliced
- 2/3 cup ketchup
- 2/3 cup light brown sugar, packed
- 1 teaspoon paprika
- 2 cloves garlic, minced
- 1 tablespoon cider vinegar
- 1/4 teaspoon dried ground thyme
- 1 tablespoon spicy brown mustard
- 2 tablespoons Worchestershire sauce
Preheat oven to 300 degrees. Arrange short ribs in a 13×9 inch baking dish. Season both sides with salt, pepper and garlic powder. Arrange the onion over the ribs.
In a small bowl combine remaining ingredients. Pour over the ribs and then get your hands in there and make sure the ribs are coated all over with the sauce.
Wash your hands. If you don’t, your nose will itch but your hands will be covered in BBQ sauce so you won’t be able to scratch. (I think you should trust me on this one. You know I’m right.)
Tightly cover the baking dish with foil and roast until the meat is very tender and will fall apart if you poke at it with your fork. This should take about 3 1/2 hours. Remove foil and cook for 30 minutes longer.
Let sit for about 30 minutes and skim off the fat before serving.
Have I mentioned how mouth-watering these were? You may want a crusty piece of bread to sop up the amazing sauce.