Barbequed Beef Ribs

You do not need a grill or a smoker for these slow-baked beef short ribs. The oven does the work, breaking down tough connective tissue over three hours of low, lazy heat until the meat is fork-tender and pulling away from the bone. The homemade barbecue sauce comes together while the ribs brown. Sautéed onion in margarine forms the base, then ketchup, Worcestershire, white vinegar, dry mustard, paprika, sugar, and a splash of water simmer for 30 minutes into a tangy, smoky-sweet glaze. Two stages of basting and baking do the real work here. The first hotter bake renders fat and starts caramelization. The second lower-and-slower stage finishes the ribs while the sauce thickens into a sticky, lacquered finish. Serve with cornbread and coleslaw to soak up every drop of that homemade sauce.

Pro Tips

• Choose meaty short ribs with good marbling. Lean ribs end up dry no matter how long you cook them.
• Drain off the rendered fat before the second baste. Skipping this step leaves the sauce greasy and thin.
• For deeper flavor, add a teaspoon of liquid smoke or smoked paprika to the sauce while it simmers.
• Let the ribs rest 10 minutes after the final bake. The juices redistribute and the meat stays moist when sliced.

Variations

• Use baby back pork ribs in place of beef short ribs and shave 45 minutes off the total bake time.
• Stir a tablespoon of bourbon or dark beer into the sauce for grown-up smoky depth.
• Finish under the broiler for the last 5 minutes for extra char and a crackly glaze.