Cooking Instructions
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Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Cut the
Boneless Beef Short Ribs (1.8 kg)
into 4-inch long pieces. Season the ribs all over with
Kosher Salt (10 g)
and
Ground Black Pepper (2 g)
, then arrange in a 13 by 9-inch baking dish.
Step 3
Combine
Ketchup (235 g)
,
Dark Brown Sugar (165 g)
,
Apple Cider Vinegar (22 mL)
,
Worcestershire Sauce (22 mL)
,
Dijon Mustard (25 g)
,
Chili Powder (10 g)
,
McCormick® Garlic Powder (2 g)
, and
Cayenne Pepper (as needed)
in a small bowl and stir until smooth.
Step 4
Pour one-third of the sauce over the short ribs. Using tongs, flip the ribs over and spoon another one-third of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
Step 5
Cover the pan with aluminum foil and roast for 2 and a half hours.
Step 6
Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed.
Step 7
Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy.
Step 8
Slather the reserved BBQ sauce over the short ribs. Serve and enjoy!
