These short ribs are tender, tasty, and, mebbe surprisingly, not swimming in grease!
No mean feat, when you consider exactly how much fat these guys are packing.
The secret?
Slow roasting in a tightly covered foil packet; and then getting rid of of all those fat-laden juices before adding sauce and finishing in the oven, broiler, or on the gill.
Feel free to change your rub to suit your tastes, and by all means use your own fave barbecue sauce instead of my combination. I think that you will still be very happy with the results.
INGREDIENTS
Rub:
•1/4 cup brown sugar
•2 tbsp garlic powder
•2 tsp dry mustard
•2 tsp paprika
•1 tsp Seasoned Salt
•1 tsp black pepper
•2 tbsp olive oil
Ribs:
•3-1/2 lb beef short ribs
•1/2 pint pepper relish
•12 oz chili sauce
Heat your oven to 250º and line a baking pan with foil.
Combine the brown sugar together with the seasonings and olive oil until crumbly.
Arrange the short ribs in a single layer in the foil lined pan, then apply the rub evenly over all of them.
Cover the pan with more foil, c
rimping the top foil with the the edges of the bottom foil to make a sealed packet.
Place the pan on the middle rack in your hot oven and bake for three hours, or until the ribs are tender.
Remove the top foil, transfer the ribs to a platter, and drain all of the fat from the pan – there will be a heckuva lot of it.
Note: I pour the fat into a storage container and stash it in the fridge until trash night.
At this point, you have a several choices:
1: whisk together your chili sauce and pepper relish (or, as I noted above, just use your fave barbecue sauce), then…
2: brush with your sauce of choice and either return to the oven in the foil lined baking pan (uncovered, this time) for another 30 to 40 minutes or pop onto a grill or under a broiler for five or ten minutes, brushing with your sauce, until they are crisp outside, but still tender and juicy inside.
Serve as you will – we had ours with mashed potatoes and a salad.