 |  |  |
 |  |  |  ready to bake |  cover tightly |
 another 1/2 hour |  note the "bark" |  |  |  |
Big, thick beautiful boneless beef short ribs ~ just put into a pan with a slightly sweet ~ touch of heat sauce poured over them. Slow bake for 2 hours ~ uncover & flip them in the sauce ~ leave uncovered and let them go another 1/2 hour. (Note that there's even a "bark" that forms on the top during the last 1/2 hour.) No fuss, no mess.
BBQ BONELESS BEEF SHORT RIBS
About 1-1/2 to 2 lbs. boneless beef short ribs (3-6 ribs)
2-3 tsp. Kosher salt……………..1-2 tsp. black pepper
1/4 cup BBQ sauce……………....1/4 cup beef broth
(NOTE: if you have more ribs, you can increase BBQ sauce & broth to 1/2 cup each)
2 tsp. liquid smoke
(TIP: I try to match the flavor in BBQ sauce to liquid smoke ~ i.e. Mesquite or Hickory. I like Stubb’s BBQ sauce and Colgin’s liquid smoke)
1 TB apple cider vinegar……….2-3 tsp. pepper sauce (i.e. Tabasco)
1/4 cup brown sugar…………....1 tsp. smoked paprika
1 tsp. garlic powder………….....1/2 tsp. dried thyme leaves (crushed)
***
Preheat oven to 300. Line a baking pan with heavy-duty aluminum foil (the smaller the pan {with high sides} that will fit all the ribs, the better ~ so the sauce rises up more to cover the ribs during baking).
Combine all the sauce ingredients in a large bowl. Put the ribs in (one at a time) ~ roll them around, so each is well coated ~ then put them into the prepared pan ~ and pour the rest of the sauce over them. Cover the pan tightly with another piece of foil and bake about 2 hours.
After 2 hours, remove the foil from top of the ribs. Roll the ribs around in the sauce, and bake for another 30 minutes (uncovered).
Serve with mashed potatoes or rice or couscous, to spoon the sauce in the bottom of the pan over.
BBQ BONELESS BEEF SHORT RIBS
About 1-1/2 to 2 lbs. boneless beef short ribs (3-6 ribs)
2-3 tsp. Kosher salt……………..1-2 tsp. black pepper
1/4 cup BBQ sauce……………....1/4 cup beef broth
(NOTE: if you have more ribs, you can increase BBQ sauce & broth to 1/2 cup each)
2 tsp. liquid smoke
(TIP: I try to match the flavor in BBQ sauce to liquid smoke ~ i.e. Mesquite or Hickory. I like Stubb’s BBQ sauce and Colgin’s liquid smoke)
1 TB apple cider vinegar……….2-3 tsp. pepper sauce (i.e. Tabasco)
1/4 cup brown sugar…………....1 tsp. smoked paprika
1 tsp. garlic powder………….....1/2 tsp. dried thyme leaves (crushed)
***
Preheat oven to 300. Line a baking pan with heavy-duty aluminum foil (the smaller the pan {with high sides} that will fit all the ribs, the better ~ so the sauce rises up more to cover the ribs during baking).
Combine all the sauce ingredients in a large bowl. Put the ribs in (one at a time) ~ roll them around, so each is well coated ~ then put them into the prepared pan ~ and pour the rest of the sauce over them. Cover the pan tightly with another piece of foil and bake about 2 hours.
After 2 hours, remove the foil from top of the ribs. Roll the ribs around in the sauce, and bake for another 30 minutes (uncovered).
Serve with mashed potatoes or rice or couscous, to spoon the sauce in the bottom of the pan over.
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