Cooking Boneless Beef Ribs Without Bbq Saice

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When craving comfort food, you can't beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.

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

What you'll need to make Them

Before we get to the recipe, a few words on boneless short ribs. You'll want to count on about one pound per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods. If you can only find bone-in ribs, they will work, but they may take just a bit longer to cook

How to make them

Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9″ x 13″ baking dish. Next, make the homemade BBQ sauce by combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.

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

Cover the pan with aluminum foil and bake at 300 degrees for about 2-1/2 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 short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.

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

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Easy Slow-Baked BBQ Short Ribs

When craving comfort food, you can't beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.

Ingredients

For the Ribs

• 4 pounds boneless beef short ribs, cut into 4-inch long pieces
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

For the BBQ Sauce

• 1 cup ketchup
• ¾ cup dark brown sugar, packed
• 1½ 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 by 9-inch baking dish (it will be a tight squeeze).
3. Combine all of the ingredients for the BBQ sauce in a small 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 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. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) 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 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

Nutrition Information

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best 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 change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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