Barbecue Short Ribs
Tender, flavorful barbecue short ribs simmered in a tangy and mildly spicy sauce, perfect for hearty family dinners or casual gatherings with rich, smoky flavors.
Ingredients
Instructions
- Mix together vinegar, Worcestershire sauce, salt, red pepper, paprika, chili powder, catsup, and water to create the sauce.
- Pour the sauce over the short ribs and sliced onions placed in a Dutch oven.
- Cook for 2 hours over low heat until the ribs are tender and flavorful.
Tips & Substitutions
For enhanced flavor, marinate the short ribs in the sauce mixture overnight. If you want a thicker sauce, simmer it on the stove after cooking the ribs to reduce it. You can substitute apple cider vinegar for a milder taste or use soy sauce instead of Worcestershire for a vegan alternative. Adjust the chili powder for spiciness to suit your taste.
Serving Suggestions
Serve the barbecue short ribs with creamy coleslaw and cornbread for a classic American meal. They pair beautifully with Ice Tea Punch for a refreshing drink. Consider adding grilled corn on the cob and baked beans as sides to complete the barbecue theme. A sprinkle of fresh parsley can add a nice garnish.
Storage & Reheating
Store leftover barbecue short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also reheat them in the microwave, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Short Ribs contains roughly 259 calories, with 12g protein, 24g carbohydrates, and 12g fat. It is an excellent source of iron (27% of the Daily Value), protein (23% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2331mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use beef ribs instead of short ribs?
Yes, you can use beef ribs instead of short ribs. However, cooking time may vary based on the cut. Make sure to check for tenderness, as beef ribs might require a little longer to cook, but they will also absorb the delicious flavors of the sauce.
How do I know when the short ribs are done cooking?
Short ribs are done when they are fork-tender and the meat easily pulls away from the bone. This typically takes about 2 hours on low heat. You can check periodically; the meat should be juicy and flavorful, indicating that they have absorbed the sauce well.
Can I make this recipe in a slow cooker?
Absolutely! To make barbecue short ribs in a slow cooker, simply combine the sauce ingredients and pour them over the ribs and onions in the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the ribs are tender. This method allows for even more flavor absorption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).