This short-ribs dish is a standout. It’s so simple to pull together and packs an incredible savory and slightly tangy flavor. The beer adds a unique depth to the flavor and it also helps to tenderize the meat. Keeping the beer theme in the BBQ sauce is so vogue and it complemented the ribs perfectly. I have used these ribs as both appetizers and main course – either way they are always a hit with family and friends.
Try this recipe once and I know you will add it to your repertoire because it is so simple to make and the flavors are so brilliant. I make this recipe several times a year and the leftovers taste even better. The last time I made this dish, my son was looking for the leftovers the next day. I sadly had to break the news to him that Dad and I ate it as a late night snack. Needless to say I made it again shortly thereafter. I hope you will make this amazing dish and enjoy it as much as we do. Happy Cooking!
Get the recipe for the mashed potatoes that accompanied the ribs – Sour Cream Garlic Parsley Mashed Potatoes
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Oven Beer BBQ Short-Ribs
A Simple BBQ Ribs, slow cooked in the oven. Great for any occasion.
FOR THE RIBS:
- 6 1/2 pounds Flanken Style Short Ribs
- 1 bunch fresh Thyme 10 – 12 sprigs
- 2 1/2 teaspoons sea salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 1 bottle beer or can (like Lager)
FOR THE BBQ SAUCE:
- 2 cups ketchup
- 1/3 cup red wine vinegar
- 1/4 cup brown sugar
- 2 tablespoons worchestershire sauce
- 2 tablespoons liquid hickory smoke
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 to 3 cloves garlic minced
- 1 bottle beer or can
FOR THE RIBS:
Preheat oven to 325 degrees.
Add the shortribs in a single layer in a large baking pan.
Sprinkle the thyme, salt, pepper and paprika over the ribs.
Pour the Worcestershire sauce and beer over the ribs.
Cover the pan tightly with aluminum foil.
Bake for 2 1/2 hours.
While the ribs are baking, make the BBQ Sauce:
Add all the sauce ingredients into a 2 quart pot. Stir thoroughly to incorporate all ingredients and cook over medium high heat. Bring to a boil. Reduce heat to medium low and simmer for 30 minutes or until sauce thickens.
Note: The beer will begin to froth when it boils – stir rigorously.
Turn off the heat and set aside.
2 1/2 hours later:
Remove the ribs from the oven. Carefully remove the cover.
Pour the BBQ Sauce over the ribs. Return to the oven, uncovered, and bake for 30 minutes.
Note: The meat will be very tender and some of the bones may likely fall off the meat.
Remove the pan from the oven. Tranfer the ribs only to a serving bowl.
Pour all of the Beer BBQ Sauce into a 2 quart pot. Bring to a boil over high heat. Cook until sauce is reduced to half and thickens. 10 to 15 minutes.
Pour sauce over the ribs.
Plate and serve with your favorite side.
Note: I served this with my Sour Cream Garlic Parsley Mashed Potatoes
You can use boneless short ribs if preferred.
The BBQ sauce has a tangy taste. If you prefer a little sweeter sauce, use 1/3 cup brown sugar.
You can also use either beef or chicken broth instead of beer.