Low and Slow Baked BBQ Short Ribs

Low and Slow Baked BBQ Short Ribs

 

Low and Slow Baked BBQ Short Ribs

Short Ribs

how to prepare  Short Ribs

Preheat the oven to 275°F. Season the short ribs with flour, salt, and pepper. Arrange them in a baking dish. Spoon one third of the sauce over the ribs. Use the tongs and flip them over. Top the other side of the ribs with one third of the sauce. Cover the pan with aluminum foil and place into the oven for two and a half hours. Remove the foil and check the ribs for tenderness, place the rest of the sauce over the top of the ribs and cooked uncovered for 30 minutes.  Transfer to a serving platter and place the extra sauce in the pan over the top. Serve over oven roasted red skin mashed potatoes.

BBQ Sauce

1 ½ cup ketchup
¾ cup dark brown sugar, packed
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 Tbsp. garlic powder
Juice of one lemon
¼ tsp. cayenne pepper

how to prepare

Combine all the ingredients for the barbecue sauce in a small bowl and mix until smooth.

Low and Slow Baked BBQ Short Ribs

presented by Charlie Gipe, CEC, AAC, CE