Easy BBQ Short Ribs

Today, we’re slow cooking short ribs, those meaty nuggets that barbeque fans swoon
over. First thing in is some brown sugar. I love having this in a pantry. It’s very good. It
works into so many of my recipes, sweet and savory. That goes in. Equal amounts of
ketchup is going to go in this as well. This is really the beginning. It's really good
barbeque sauce, brown sugar for sweet, little ketchup for sweet and tang as well. To that,
I’m going to add some mustard, a little zippy. Plus, I’m really into condiments.
Sometimes, I will go to the grocery store and I try to kind of stay away from just buying
one brand so sometimes I’ll buy like a few brands of mustard and I’ll just kind of work
through them one by one so that I can taste the nuances of each.

That was some Worcestershire sauce in, a little smokiness from our Hungarian paprika.
Some garlic powder goes in as well. Yes, this is going to be so good. I did a lot of
tailgating when I lived in Texas. It’s all about football there. Some dried thyme went in
and then just a little splash of some white vinegar and that’s it. A little bit of salt and
pepper and I’ve got my barbeque sauce, salt and some pepper. Give this a nice stir and
that is it. I’m going to get this right onto my spare ribs here. Get this up and look at how
easy this is. Just pour it right over the top. It smells good already.

Now, I’ve already got my oven at 300 degrees. This is going to be a kind of like a slow
and low thing. So this is great for tailgating. You can kind of leave it at this stage right
here and in the refrigerator overnight and just put this right on the grill when you get
there. Use one of those little aluminum foil things that you can kind of throw it after the
first use, perfect for tailgating. Alright, everything is nice and coated up, good to go. My
hands are little messy, a quick wash again.

I’m going to cover it up with some aluminum foil and get it right into the oven because
three hours is a long time and smelling that barbeque sauce I’m hungry already. Here we
go and just get this in. I don’t know anything about Monday night football from my time
in Texas. It’s all about the Friday night football in Texas, all the high full games and the
cheerleaders. I was on the pep squad. It didn’t last long. Alright, 300 degrees, three hours,
very easy to remember. I'm at the two and a half hour mark right now, so it’s a perfect
time to get them out. Take a look. Give them a flip and get them right back in. Why you
say?

Well, look at all of this juice in here so beautiful and bubbly. I love to get a nice
caramelized edge on the very top of our short ribs here. So I’m just going to get this right
back into the oven, uncover it for 30 more minutes. What we’re looking for is some of
this liquid to dissipate in the heat of the oven. And of course the nice, brown
caramelization of the short ribs on the very top that’s peeking out through all of that
beautiful barbeque sauce. Look at that, look at how juicy that is.