Prep 8 hrs
Cook 3 hrs
Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!
- 12 short rib of beef, in 3 inch chunks
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 2 tablespoons oil
- 3 onions, chopped
- 8 garlic cloves, chopped (about 2 tablespoons chopped)
- 2 -3 cups favorite barbecue sauce
- 1 cup beer or 1 cup red wine
- 1⁄4 cup soy sauce
- 1⁄4 cup brown sugar (can use more or less)
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped chipotle chile (optional)
- In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
- Rub into ribs all over to coat well (I would use plastic gloves for this).
- Cover and marinate in the fridge for a minimum of 8 hours or overnight.
- Heat oil in large Dutch oven or roasting pan.
- Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
- Remove from pan; set aside in a bowl.
- Discard all but a couple of tablespoons of fat from pot.
- Add onions and garlic to pan.
- Cook for 5 minutes or until translucent.
- Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
- Place the browned ribs in sauce.
- Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
- Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.
I followed this recipe exactly except I used 3 pounds of beef stew meat instead of the ribs. After after step 13, I cooked the meat in a crock pot for five hours on low instead of using the oven. The meat turned out tender and flavorful. The sauce is barbeque flavored, a bit on the sweet side, and has a slight tanginess to it. I toasted some bread with cheese slices in our toaster oven and topped it with the warm beef to make a delicious sandwich. The family raved.
I felt the BBQ sauce was a bit too sweet and maybe also a bit too tangy. Next time I would cut both brown sugar and vinegar in half. When I browned the meat, the rub burned. I was afraid the burned flavor would mess up the sauce, so I washed the pan between the meat and the onion. I'm sure that lost a lot of the flavor, but it was still quite flavorful. (I was surprised at how thick the sauce was without any thickener.) I used just 2 cups of BBQ sauce, and that was more than enough sauce. I would only recommend using 3 cups if you have a LOT of meat. The ingredient list is pretty long, but it was not hard to put it all together, as I mixed the sauce ingredients while the meat was browning. Overall, I think this recipe was just OK and not "really great" as the name suggests. I doubt I'll make it again.
This was amazing! My son said, 'O.M.G. Wow!!' and asked how much we would pay for the meal in a restaurant. Definitely a new household favourite.