Slow Baked Boneless Beef Short Ribs

By charlotteh371

Ingredients

• 4 pounds boneless beef short ribs
• 1 tsp kosher sale
• 1 tsp black pepper
• 2 cups ketchup
• 2 Tbl liquid smoke
• 1 1/4 cup brown sugar
• 1/2 cup minced onion
• 1 tsp garlic powder
• 3/4 cup Bacon BBQ Sauce
• 2 Tbl cornstarch
• 2 Tbl water

Preparation

Step 1

Preheat the oven to 300F with a rack in the middle.
In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined.
Cook until thick and bubbly; stirring occasionally. ~10 minutes.
Season the short ribs all over with salt and pepper
Place in a 13x9" glass baking dish. This will be a tight squeeze.
Pour about 1/2 cup over the short ribs.
Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
Cover the pan with foil and roast for 2 1/2 hours.
Remove the foil and gently flip the short ribs.
Cook for 30 minutes more, until the meat is tender and browned.
Transfer the short ribs to a serving platter.
Baste the short ribs with some of the reserved BBQ sauce.
At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did)
Pour the juices into a medium sauce pan leaving the fat greasy part behind.
Add in about 1/4 cup bbq sauce and bring to a boil.
Make a slurry of the cornstarch and water and whisk into the liquid to thicken.