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Sticky Bones Recipe

Sticky Bones Recipe photo by Taste of Home

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I grew up in the heart of Nebraska cattle country and can't remember at time when I didn't cook with beef. I never had a recipe for short ribs that impressed me until this one.—Berta Joy, Gering, Nebraska

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Sticky Bones Recipe

Prep: 30 min. + marinating Bake: 1 hour

Yield: 4 Servings

30 60 90

Ingredients

1 cup white vinegar
1/2 cup ketchup
1/2 cup honey
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon pepper
4 pounds bone-in beef short ribs

Directions

In a small saucepan, combine the vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set aside 1 cup for basting. Cool remaining marinade.
Pour the remaining marinade in a large resealable plastic bag; add rib. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain and discard marinade. Bake, uncovered, at 325° for 1 hour or until meat is tender, basting frequently with reserved marinade. Yield: 4 servings.

Originally published as Sticky Bones in Taste of Home April/May 2000, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Sticky Bones

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Reviewed on Jul. 13, 2011 by Obermiller

Maybe my oven is WAY off but these were still raw after an hour in the oven. Really tough after 2+ hours. The marinade itself was fine. I may try them and cook at a lower temp for more hours.

Reviewed on Mar. 22, 2010 by Nicki E.

My husband and I love to smoke and grill baby backs, but when we bought a quarter side of beef last August, we'd come up short for a recipe for the short ribs. I was excited to find this one--it sounds like a keeper and I'll be trying it out tonight!

Reviewed on Oct. 25, 2009 by cwbuff

A standout recipe! Beef short ribs are cheap and tender! I didn't change anything and it came out great. Thanks, Berta Joy!

Reviewed on Nov. 24, 2008 by EARFA

I made this when it was first published and got rave reviews, even from guys who usually just shoveled the food down and disappeared to watch "the game." Making it today for a friend who prides himself on his ribs and am sure it will impress.

Reviewed on Feb. 18, 2008 by Cubbybear

I posted this recipes a couple years ago and it is really good and the meat just falls off the bone.If you have not tried this please do so because i don't think you will be dissapointed