Can You Use a Beef Short Rib Recipe for Pork Ribs

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When peckish condolement food, y'all can't crush meltingly tender short ribs irksome-cooked in a sweet and tangy charcoal-broil sauce.

When you're peckish comfort food, you tin can't beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. And here's the best function: there are only 15 minutes of easily-on prep work and the oven does the rest. Really! Unlike many roast or stew recipes, it's not necessary to sear the meat start. Instead, you but slather information technology generously with sauce, put it in the oven to bake, and let deliciousness ensue.

What you'll need to make Them

Before nosotros get to the recipe, a few words on boneless short ribs. You'll want to count on almost ane pound per person. I know it seems like a lot but they compress significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods. If you lot can but notice os-in ribs, they will work, but they may accept but a chip longer to cook

How to brand them

Begin past cutting the short ribs in half and seasoning them with salt and pepper. Place them in a ix″ x xiii″ blistering dish. Next, make the homemade BBQ sauce by combining the ketchup, dark brown carbohydrate, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a modest bowl.

Slather about 2/3 of the sauce all over the meat, and reserve the rest for the finished dish.

Encompass the pan with aluminum foil and broil at 300 degrees for about 2-one/two hours.

Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned.

Transfer the curt ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.

Note: Recipe inspired past Sunny Anderson's Easy BBQ Boneless Short Ribs

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Easy Boring-Baked BBQ Short Ribs

When peckish comfort food, you tin't trounce meltingly tender brusque ribs irksome-cooked in a sweet and tangy barbecue sauce.

Ingredients

For the Ribs

• 4 pounds boneless beefiness brusk ribs, cutting into 4-inch long pieces
• 2 teaspoons kosher table salt
• ane teaspoon blackness pepper

For the BBQ Sauce

• 1 cup ketchup
• ¾ cup dark chocolate-brown carbohydrate, packed
• one½ tablespoons cider vinegar
• 1½ tablespoons Worcestershire sauce
• 1½ tablespoons Dijon mustard
• 1½ teaspoons chili powder
• ¾ teaspoons garlic powder
• ¼ teaspoon cayenne pepper

Instructions

1. Preheat the oven to 300 degrees F.
2. Season the ribs all over with salt and pepper, then arrange in a 13 past 9-inch baking dish (it will exist a tight squeeze).
3. Combine all of the ingredients for the BBQ sauce in a minor bowl and stir until smooth.
4. Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon some other ⅓ of the sauce over elevation. 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 roofing the meat, apply a large spoon or ladle to remove some of the liquid and so that the tops are exposed. (Note: the meat will look unappetizing at this phase; don't worry, it will look much better once information technology's done!) Melt 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 and serve.
5. Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Pair with

Diet Data

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• Per serving (4 servings)
• Calories: 1,320
• Fat: 87g
• Saturated fat: 37g
• Carbohydrates: 59g
• Sugar: 54g
• Fiber: 1g
• Poly peptide: 80g
• Sodium: 2327mg
• Cholesterol: 331mg

This website is written and produced for informational purposes just. I am non a certified nutritionist and the nutritional data on this site has non been evaluated or canonical by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should non be construed every bit a guarantee. The information is calculated through an online nutritional calculator, Edamam.com. Although I do my all-time to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed modify the effective nutritional data in any given recipe. Furthermore, dissimilar online calculators provide dissimilar results depending on their own nutrition fact sources and algorithms. To obtain the nearly accurate nutritional information in a given recipe, you should summate the nutritional data with the actual ingredients used in your recipe, using your preferred nutrition reckoner.

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