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Short Ribs, BBQ (M, KLP, TNT)
Source: Self
Yield: Number of servings depends on how many ribs you buy.

Short ribs, trimmed
Bottled BBQ sauce
Kosher salt
Black pepper
Onion powder
Garlic powder

I season the ribs the night before by sprinkling them with kosher salt, black pepper, onion, and garlic powder. Refrigerate overnight.

Take a double disposable aluminum roasting pan and put in a big piece of aluminum foil. Place the ribs inside and close the foil tightly. Let the ribs roast for about 1 to 2 hours at 325°F.

Remove from oven and remove ribs from pan. Fold up foil and all the gook inside and throw away.

Return ribs to pan and brush both sides with BBQ sauce. You can use any BBQ sauce from the supermarket. You will have to experiment to see which one you like.

The ribs always come out fall off the bone tender. If you like them chewier, vary the cooking time.

Poster's Notes:
I have made both beef bbq ribs and lamb ribs and both come out great using this method.

Posted by Jill David

Nutritional Info Per Serving: N/A