Keep the grill buried underneath that pile of snow and make smoky, BBQ short ribs in the comfort of your warm kitchen.
By Sharon Lachendro
These BBQ short ribs are a great way to get all that smoky grilling flavor you love, but without having to go out and brave the cold to fire up the grill.
They’re smothered in a quick homemade sauce with some fabulous liquid smoke and then cooked low and slow to complete and utter deliciousness.
These BBQ Short ribs will win the heart of any BBQ lovin’ fool, (like me). I served mine with a quick homemade broccoli salad and some mashed potatoes.
I used Stubb’s liquid smoke in the sauce and it gives such a good smoky flavor. If you skip it, you’ll lose a little bit of that depth of flavor. So don’t skip it!
- 4.5 lb beef short ribs
- salt and black pepper for seasoning
- ⅔ C brown sugar
- 1 tsp paprika
- ½ tsp garlic powder
- 2 Tbsp apple cider vinegar
- ⅔ C ketchup
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp liquid smoke
- fresh parsley, for serving
- Preheat oven to 300 degrees.
- Season the short ribs with salt and pepper and place in a 9x13 inch baking dish.
- In a small bowl, combine the brown sugar, paprika, garlic powder, vinegar, ketchup, mustard, Worcestershire sauce, and liquid smoke. Stir until combined and pour over the short ribs, coating them completely.
- Cover the dish tightly with aluminum foil and bake at 300 degrees for 2.5 hours. After the 2.5 hours, remove the foil, baste the short ribs with the pan sauce and bake for an additional 30 minutes to caramelize the ribs. Garnish with fresh parsley and serve.