This hearty dish features tender beef short ribs braised until fork-tender and then finished with a robust, homemade Pioneer-style BBQ sauce. The sauce balances sweet tomato puree, sharp vinegar, and dry mustard with the heat of seeded jalape&# 195;±os and aromatic garlic. Ideal for weekend gatherings or comfort food nights, these ribs offer a rich, savory experience with a sticky, flavorful glaze. The slow cooking process ensures the meat falls off the bone, while the sauce provides a perfect tangy counterpoint to the rich beef. Serve with coleslaw or cornbread for a classic American meal.
Short Beef Ribs With Pioneer Bbq Sauce
Description
This hearty dish features tender beef short ribs braised until fork-tender and then finished with a robust, homemade Pioneer-style BBQ sauce. The sauce balances sweet tomato puree, sharp vinegar, and dry mustard with the heat of seeded jalapeños and aromatic garlic. Ideal for weekend gatherings or comfort food nights, these ribs offer a rich, savory experience with a sticky, flavorful glaze. The slow cooking process ensures the meat falls off the bone, while the sauce provides a perfect tangy counterpoint to the rich beef.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Season beef short ribs generously with salt, black pepper, and white pepper.
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Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side.
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Transfer skillet to the oven and bake for 30 minutes to start the tenderizing process.
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Remove skillet from oven. Pour off any accumulated fat and set ribs aside to cool slightly.
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While ribs cool, prepare the sauce. In a saucepan, combine tomato puree, vinegar, sherry, dry mustard, honey, chopped garlic, chopped onion, and chopped jalapeños.
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Bring the sauce mixture to a boil over medium heat, stirring occasionally.
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In a small bowl, dissolve cornstarch in water to create a slurry.
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Stir the cornstarch slurry into the boiling sauce. Continue to cook and stir until the mixture thickens and boils again, about 2 minutes. Remove from heat.
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For Grilling: Preheat grill to medium-low heat. Place cooled ribs on the grill.
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Grill ribs for 20 minutes, then flip. Baste generously with the prepared BBQ sauce.
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Continue grilling and basting frequently for another 15-20 minutes per side, until ribs are glazed and cooked through.
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For Oven Finishing: Dip cooled ribs into the prepared sauce and place in a baking dish.
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Pour remaining sauce over the ribs, ensuring they are well coated.
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Cover with foil and bake at 325ðF (165ðC) for 1 hour, or until ribs are tender and meat pulls away from the bone. Uncover for the last 10 minutes to glaze.
Nutrition Facts
Servings 4
- 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
Storage: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Substitutions: You can substitute apple cider vinegar for regular vinegar for a fruitier note. If you prefer less heat, use only 1 jalapeño or remove the seeds completely.
Variations: For a smokier flavor, add 1 teaspoon of liquid smoke to the sauce mixture.
Tip: Ensure the beef ribs are well-seared before braising to develop a deeper flavor crust.
