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BBQ Short Ribs

 BBQ Short Ribs
This recipe for short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use. -Margery Bryan, Royal City, Washington
4-6 ServingsPrep: 1-1/4 hours Bake: 1-1/4 hours


  • 3-1/2 to 4 pounds beef short ribs
  • 1-1/2 cups water
  • 1 medium onion, sliced
  • 1 tablespoon vinegar
  • SAUCE:
  • 1/2 cup ketchup
  • 1/4 cup chopped onion
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a Dutch oven, combine ribs, water, onion and vinegar; bring to a
  • boil. Reduce hat; cover and simmer for 1 hour, turning ribs
  • occasionally. Drain. Place ribs in a single layer in an ungreased
  • 13-in. x 9-in. baking dish. Combine sauce ingredients; spoon over
  • ribs. Cover and bake at 325° for 1-1/4 hours or until meat is
  • tender. Yield: 4-6 servings.
Nutritional Facts: 1 serving (12 ounces) equals 241 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 475 mg sodium, 10 g carbohydrate, 1 g fiber, 22 g protein.

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BBQ Short Ribs (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.