Oven Baked BBQ Beef Short Ribs

I believe I dirtied up every single dish in my kitchen during Rib-O-Rama on Saturday. And… I’m pretty sure there is BBQ sauce behind my ears, in my hair, and possibly between my toes.

For those of you not following along on Facebook, I wanted to find the best BBQ recipe for my sweet and spicy friend, Angie. The only way to find the best was to try a few different cooking techniques and recipes. I tried dry rubs, homemade BBQ sauce, marinating, slow cooking, grilling, boiling and baking. Two very different recipes and techniques clearly rose to the top. I am sharing one with you today, and the other on Wednesday. Then, on Friday, I have a dessert experiment that I am anxious to try out. If it works, you will find the recipe here on Friday. If it doesn’t, well… let’s cross that vat of chocolate when we get to it.

Thank you so much to my Facebook friends who shared their BBQ tips and recipes. I used your comments as a starting place then searched the internet. I combined the best of both and then made adjustments to accommodate my personal taste. The results were messy and finger licking!

Today I am sharing a recipe for beef short ribs that are covered with onion 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

Ingredients:

• 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 2 1/2 hours. Remove foil and cook for 30 minutes longer.

Let sit for about 30 minutes before serving.

Have I mentioned how mouth-watering these were? You may want a crusty piece of bread to sop up the amazing sauce.

Sweetest Blessings,
LeAnn