Beef Short Ribs with Barbecue Sauce
2015-11-27 09:40:41
Serves 10
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Ingredients
- 12 3 inch chunks short ribs (about 6 pounds /3 kg total)
- 2 tbsp paprika (preferably smoked)
- 2 tbsp chilli powder
- 2 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp dry mustard
- 2 tsp salt
- Barbecue Sauce
- 2 tbsp vegetable oil
- 3 onions, chopped
- 8 cloves garlic, chopped
- 2 cups barbecue sauce
- 1 cup beer, red wine or water
- 1/4 cup soya sauce
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tbsp balsamic vinegar or red wine vinegar
- 2 tbsp dijon mustard
- 1 tbsp pureed chipotles
Instructions
- 1. Trim as much fast as possible from short ribs. In a small bowl, combine paprika. chilli powder, brown sugar, cumin, dry mustard, and salt. Rub into ribs. Marinate for 1 hour or up to overnight in refrigerator.
- 2. Heat oil in a large Dutch oven or roasting pan on medium-high heat. Brown short ribs well on all sides (this probably will take at least 10 minutes. Remove from pan. Discard all but a few tablespoons of fat.
- 3. Add onions and garlic to pan. Cook for 5 minutes, or until translucent and very fragrant. Add the barbecue sauce, beer, soya sauce, brown sugar, Worcestershire, vinegar, dijon mustard, and chipotle. Bring to a boil.
- 4. Place ribs in sauce. Cover the top of the ribs directly with a piece of parchment paper and the cover with a lid or foil.
- 5. Bake ribs in a preheated 350 degree oven for 2 1/2 - 3 hours, or until very tender. Check every hour to make sure there is enough liquid in the pan. If necessary, add water.
- 6. Tranfere ribs to a serving plate and keep warm. Skim away any fat from the sauce. Combine sauce with ribs and serve.
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Beef Short Ribs with Barbecue Sauce