Ingredients
4lbsbeef short ribs,boneless, cut into 4-inch long pieces
2tspkosher salt
1tspblack pepper
1cupketchup
¾cupdark brown sugar
1½tbspcider vinegar
1½tbspworcestershire sauce
1½tbspdijon mustard
1½tspchili powder
¾tspgarlic powder
¼tspcayenne pepper
Preparation
Preheat the oven to 300 degrees F.
Season the ribs all over with salt and pepper, then arrange in a 13×9-inch baking dish.
Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
Pour ⅓ of the sauce, about ½ cup, over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed.
Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs.
Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy.
Slather the reserved BBQ sauce over the short ribs, serve, and enjoy!
