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Bbq (Barbecue) Baked Beef Ribs


Beef short ribs baked with garlic, onions and carrots in a barbecue sauce. Tender, tasty and succulent.













Trans-fat Free


8 pounds beef, short ribs
½ teaspoon salt
½ teaspoon black pepper
6 each garlic cloves
coarsely chopped
4 medium carrots
sliced diagonally into chunks
3 medium onions
chopped or sliced
1 ½ cups barbecue sauce
12 ounces tomato sauce
10 ½ ounces beef stock
low sodium if possible


Preheat oven to 425 degrees F. Season the ribs with salt and pepper on all sides; place in single layer in a large roasting pan, on a rack if possible.

Roast ribs for one hour, until well browned and some of the fat has been rendered, turning once.

Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan.

To drippings, stir in garlic, carrots and onion.

Return the roasting pan with the vegetables to the oven and roast 15 to 20 minutes until beginning to brown on the edges.

Reduce oven temperature to 325℉ (160℃). To the vegetables in the roasting pan, stir in the barbecue sauce, tomato sauce, broth and ½ cup water.

Return ribs to pan, spooning some sauce over them.

Tightly cover with foil.

Bake ribs 1 ¾ hours, or until very tender, turning once after about ½ way through the baking time.

Skim fat off surface.

Serve over noodles, rice or with roasted potatoes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 113476% of calories from fat
 % Daily Value *
Total Fat 96g 147%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 503mg 21%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 100g
Vitamin A 54% Vitamin C 11%
Calcium 5% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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