You can time your ribs to be ready in anywhere from three to eight hours.
Barbecues are a popular way to celebrate Father’s Day. Anything goes, from chicken to steak. But what if the weather fails to cooperate or you don’t have a grill available?
This recipe for barbecue short ribs is very easy and doesn’t require much attention. The ribs cook slowly.
They can be put together in the morning and, with the way slow cookers work, one can time the ribs to be ready in anywhere from three to eight hours. No muss, no fuss and no dealing with a grill. Should you not have a slow cooker, the oven will work just as well. I’ve also included directions for that method.
Barbecue Short Ribs Serves 4 to 6
6 pounds beef short ribs
2 cups barbecue sauce (recipe below)
Parsley for garnish
Season the ribs all over with salt and pepper. Place the ribs in a slow cooker. Ladle sauce (approximately 2 cups) over ribs. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Transfer ribs to serving dish and garnish with parsley.
Should you be cooking these in the oven, preheat to 300°F and place the ribs in a 13-by-9-inch baking dish. Season the ribs with salt and pepper and sauce. Cover with aluminum foil and cook for 3 hours. Transfer to serving dish and garnish with parsley.
Barbecue sauce Yields 3 cups
2 tablespoons of olive oil
1 small onion, chopped
2 cups of ketchup (gluten-free)
½ cup of brown sugar
½ cup cider vinegar
1 tablespoon Worcestershire sauce (gluten-free)
½ teaspoon salt
¼ teaspoon pepper
Tabasco to taste
Heat the oil in a saucepan and sauté the onions until they are translucent. Stir in the remaining ingredients and bring to a boil. Once it begins to boil, reduce the heat and simmer for 10 or 15 minutes.