Barbecued Short Ribs
Tender, smoky barbecued short ribs glazed with a tangy ketchup-based sauce, perfect for gatherings and hearty meals, offering rich flavors with a balance of sweetness and acidity.
Ingredients
Instructions
- Trim excess fat from ribs.
- Place ribs and salt in a 4-quart saucepan or Dutch oven.
- Cover with water and bring to a boil.
- Cover and simmer for 1 1/2 to 2 hours until tender.
- Meanwhile, sauté onion in vegetable oil until tender.
- Add remaining ingredients to the sautéed onion and simmer for 15 minutes.
- Drain the ribs.
- Place on a rack in a broiler oven or over ash-covered coals so meat is 6 to 7 inches from heat.
- Broil for 10 minutes, turning occasionally.
- Baste ribs with sauce and continue broiling for about 10 minutes, turning and basting frequently.
- Serve with remaining sauce if desired.
Tips & Substitutions
For the best flavor, marinate the ribs in the sauce overnight before cooking. If you prefer a spicy kick, add a teaspoon of cayenne pepper or a dash of hot sauce to the sauce mixture. You can substitute honey for syrup if desired. Always use fresh lemon juice for a brighter flavor, and consider using a slow cooker for an even more tender result.
Serving Suggestions
Serve the barbecued short ribs with classic sides like coleslaw, baked beans, or cornbread for a delicious meal. They also pair beautifully with a refreshing salad. If you're hosting a gathering, consider serving these ribs alongside dishes like Super Bowl Party Chili for a perfect combination of flavors.
Storage & Reheating
Leftover barbecued short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20-25 minutes, or until heated through. For best results, reheat the ribs with some of the reserved sauce to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Short Ribs contains roughly 1005 calories, with 89g protein, 42g carbohydrates, and 55g fat. It is an excellent source of protein (178% of the Daily Value), iron (74% of the Daily Value), and potassium (37% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1154mg per serving (50% 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 a different type of meat for this recipe?
Yes, you can use beef chuck or pork ribs instead of short ribs. Just adjust the cooking time accordingly, as different cuts may vary in tenderness. Ensure the meat is well-seasoned and cooked until tender for the best results.
How do I know when the ribs are done cooking?
The ribs are done when they are tender and the meat easily pulls away from the bone. This usually takes about 1.5 to 2 hours of simmering. You can also check the internal temperature; it should reach at least 145°F for beef.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. This allows the flavors to meld. Just reheat the sauce on the stove before basting the ribs while broiling.
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).