These Short Beef Ribs With Pioneer BBQ Sauce deliver a deeply savory experience that balances rich, tender meat with a zesty, slightly sweet glaze. The beef short ribs are first baked to render fat and begin tenderizing, then finished on the grill or in the oven with a robust sauce made from tomato puree, vinegar, sherry, and fresh jalapenos. The addition of dry mustard and honey creates a complex flavor profile that is both comforting and exciting. Perfect for weekend gatherings or a special family dinner, this dish requires patience but rewards you with fall-off-the-bone tenderness.
Short Beef Ribs With Pioneer BBQ Sauce
Description
These Short Beef Ribs With Pioneer BBQ Sauce deliver a deeply savory experience that balances rich, tender meat with a zesty, slightly sweet glaze. The beef short ribs are first baked to render fat and begin tenderizing, then finished on the grill or in the oven with a robust sauce made from tomato puree, vinegar, sherry, and fresh jalapenos. The addition of dry mustard and honey creates a complex flavor profile that is both comforting and exciting. Perfect for weekend gatherings or a special family dinner, this dish requires patience but rewards you with fall-off-the-bone tenderness.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Season beef short ribs generously with salt and pepper.
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Place ribs in a baking dish and bake for 30 minutes.
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Remove ribs from oven, pour off any accumulated fat, and set ribs aside to cool slightly.
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In a saucepan, combine tomato puree, vinegar, sherry, dry mustard, chopped jalapenos, garlic, onion, olive oil, white pepper, and honey.
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Bring the sauce mixture to a boil over medium heat.
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In a small bowl, dissolve cornstarch in water.
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Stir the cornstarch mixture into the boiling sauce.
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Cook and stir until the sauce boils again and thickens, about 2 minutes.
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For grilling: Preheat grill to medium-low heat. Place ribs on the grill and cook for 20 minutes.
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Turn ribs over and cook for another 20 minutes on the other side.
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Begin basting ribs frequently with the prepared sauce and continue cooking for 15 minutes per side.
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For oven finishing: Dip cooled ribs into the sauce and place them in a clean baking pan.
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Pour about 1 cup of the sauce over the ribs.
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Place in a preheated 325°F (165°C) oven and bake for 1 hour, or until ribs are tender.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1463.0kcal
- % Daily Value *
- Total Fat 85.7g132%
- Saturated Fat 34.1g171%
- Cholesterol 442.6mg148%
- Sodium 426.5mg18%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 2.6g11%
- Sugars 5.9g
- Protein 149.2g299%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe provides options for finishing on the grill or in the oven. Grilling adds a smoky char, while oven-baking ensures even tenderness and easier cleanup.
If you prefer less heat, remove the seeds and membranes from the jalapenos before chopping. For more heat, leave the seeds in.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. It makes an excellent sauce for other meats or sandwiches.
For best results, let the ribs rest for 10 minutes before serving to allow the juices to redistribute.
