Barbecue Short Ribs

 Today was my day off, and I decided to make a simple, but time intensive recipe: Barbecue Short Ribs with a baked potato on the side.  This recipe tastes delicious and savory, and is definitely worth the wait! A practical alternative to this would be to use a slow cooker, setting it on low and leaving the ribs to cook while you go to work for the day. The home made barbecue sauce is quick and easy, and is a great alternative to using BBQ straight out of a bottle.


For the Barbecue Sauce:
1 Teaspoon paprika
2/3 Cup dark brown sugar
1 Tablespoon white vinegar
2/3 Cup Ketchup
1 Teaspoon dried thyme
1 Tablespoon ground mustard
1 Tablespoon Worcestershire sauce
1 Clove of garlic, minced
Salt an freshly ground pepper

4 lbs. Beef short ribs, bone in or boneless

2 Baked Potatoes
Garnish for potatoes, I used a cheese sauce I had on hand – Welsh Rarebit 

First, season the ribs on all sides with salt and pepper.

 Place them on a 13″ x 9″ baking pan and preheat the oven to 300 degrees.  The goal is to cook the ribs on a lower setting for a longer period of time to get a tender and flavorful final result.

 Combine all of the ingredients for the Barbecue sauce.  Add hot sauce if desired.

 Stir until sauce is completely mixed.

 Dip each rib in the BBQ sauce, making sure to cover all sides. Place back on baking pan.

 Cover the pan with tinfoil and cook for 2 1/2 hours.  Remove the tinfoil, and put back in the oven for an additional 30 minutes to brown the tops of the ribs.


 About 1 hour and twenty minutes before the ribs will be done (at 1:40 into the recipe), Wash your potatoes and coat the skins with Extra Virgin Olive Oil.  Add sea salt to the potatoes, and cover in tinfoil.  Place the potatoes in the oven to cook alongside your ribs- this way your main dish and side will be ready at the same time. 

 When the potatoes have baked about 70 – 90 minutes, remove them from the oven and unwrap.  Check with a fork to make sure they are completely cooked.

 Finally, remove your ribs from the oven once the top of the meat has browned.   Remove from the hot pan with tongs, and place on a paper towel to drain the grease from each piece.

 Serve and Enjoy!  Garnish your potato with sour cream, chives, cheese, bacon- or like I did with left over Welsh Rarebit, a cheddar cheese pub sauce!

 On a personal note, my parents are moving to Florida tomorrow and today was the last day I got a chance to see my Mom while she was still in the area.  I packed her a portion of the meat and potatoes I made because I know she probably has nothing in her refrigerator, and will enjoy something I made just for her! Mom, if you are reading this post I will miss you and have a safe trip to your new place! 

 -Chef Hallie


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