Oven Barbequed Beef Short Ribs
Ingredients
4
servings
- 2 1/2 to 3 pound beef short ribs
- 1 large onion sliced
- 2 tbsp fat or cooking oil
- 1/2 cup vinegar
- 1 tbsp sugar
- 1 cup catsup
- 1/2 cup water
- 3 tbsp Worcestershire sauce
- 1 tsp prepared mustard
- 1/2 cup celery
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne red pepper optional
- 1 tsp chili powder optional
Step-by-Step Instructions
- Preheat oven to 325 degrees. In a heavy roaster pot, brown the short ribs with the onions in the fat or oil. Combine and blend the remaining ingredients. Add to the ribs in the roaster.
- Cover and bake in a moderately slow oven (325 degrees) until the meat is tender and the sauce is thick. Approximately 1 1/2 hours to 2 hours or until tender. Baste occasionally with the sauce.
Common Problems and Solutions
Q: Why are my ribs still tough after cooking?
A: Short ribs need the full cooking time to break down the connective tissue. If they're still tough after 1.5 hours, continue cooking covered and check every 20-30 minutes until the meat is fork-tender.
Q: Can I cook these at a higher temperature to save time?
A: Not recommended. The low temperature (325°F) allows the connective tissue to break down slowly without drying out the meat. Higher heat will make them tough and dry.
Q: Should the ribs be covered the entire cooking time?
A: Yes, keep them covered to trap moisture and ensure tender results. You can uncover for the last 15 minutes if you want the sauce to thicken more.
Tips and Techniques
Brown the ribs well before braising - this adds deep flavor to both the meat and the sauce. Don’t skip this step. Also, baste every 30-40 minutes for maximum flavor penetration and moisture.
Ingredient Substitutions
- beef short ribs: pork spare ribs or country-style ribs
- catsup: tomato sauce plus 1 tbsp brown sugar
- cayenne red pepper: hot sauce or crushed red pepper flakes
Equipment Needed
- heavy roaster pot or Dutch oven
- tongs for turning ribs
