David has had a variety of life experiences which he loves to share with his readers.
Only Two Ingredients?
I know what you're thinking: only two ingredients? That's right! For these short ribs, all you need are two ingredients: the BBQ sauce and the short ribs.
I'm not a fancy cook. I don't have time to buy every little ingredient, prepare it, and hope it comes out like those perfect pictures you see online. I think simple is best, so that's why I came up with the two-ingredient BBQ short rib recipe. It's a no hassle recipe for a good set of short ribs.
- 2 pounds of short ribs, (bone in)
- Famous Dave's BBQ Sauce, any variety, but I recommend Rich & Sassy
|Prep time||Cook time||Ready in||Yields|
3 hours 15 min
- If frozen, defrost your ribs. Either place them in the fridge the morning the day before you plan to make them, or, place them in room temperature no more than 6-8 hours before you plan to make them.
- Pre-heat the oven to 300°F. This will allow the ribs to slowly cook to the right internal temperature.
- Place the short ribs in a 13-by-9 inch baking dish. Make sure they are not crowded in the dish (not touching the sides or each other).
- Pour the BBQ sauce onto each rib and use the basting brush to ensure enough sauce is coated on each side. Feel free to use as much BBQ sauce as you want!
- Using tongs, flip each short rib over and baste the bottom with the BBQ sauce, too.
- Then flip them over again and baste a bit more BBQ sauce on the top.
- Cover the baking dish with tinfoil and place it into the oven.
- After two and a half hours of baking, remove the tinfoil, then let the ribs to cook for another half hour. This will allow the top of the ribs to darken and brown. If the smallest rib is still halfway submerged in juices, pour some of the liquid out.
- At the conclusion of that half hour (after a total of 3 hours baking), test the internal temperature of the ribs. Technically, they are done at the internal temperature of 145° degrees, but they won't be at their best then. Instead, take them to 190° to 200° to get the ribs at their juiciest point. If you don't have a way to test the temperature, don't worry, they should be perfect at this point.
- Pull the ribs out of the oven and baste some more sauce on them, as desired. Enjoy!
Rate This Recipe
Why Famous Dave's BBQ Sauce?
There are dozens of BBQ sauces out there to try, and you are welcome to try any you want. However, the moment I had Famous Dave's BBQ sauce, I was hooked. I couldn't go back to any other brand. Every time I tried something else, I didn't find it as satisfying. I use this sauce with all things that require BBQ sauce, including my short ribs.
There are many varieties of Famous Dave's BBQ Sauce available. However, as stated in the recipe, I prefer the Rich & Sassy. It doesn't kick too hard, and the flavor and smell are great on a set of ribs.
Questions & Answers
Question: I have pork short ribs, not cut apart, do I separate them before cooking?
Answer: The instructions may not quite apply as to the cooking time if you don't separate them. I recommend looking up other recipes regarding the cooking time, seasoning, etc.
© 2017 David Livermore
David Livermore (author) from Bakersfield, California, United States on May 24, 2018:
Great, hope the recipe works out for you!
Linda on May 24, 2018:
Just what I was looking for. Thank you.
David Livermore (author) from Bakersfield, California, United States on May 10, 2017:
Thank you, I appreciate it!
Lena Durante from San Francisco Bay Area on May 10, 2017:
Well, good for you! You've got to start somewhere, and not everybody has the time to make everything from scratch. I'm all for using handy shortcuts if it gets you in the kitchen!
David Livermore (author) from Bakersfield, California, United States on May 09, 2017:
You could, but since I'm not the most experienced chef, I try to go simple if I can. I made this last night and it was perfect just how it was. Thank you!
Lena Durante from San Francisco Bay Area on May 09, 2017:
These look so delicious! And I bet if you did want to do the extra work make your own barbecue sauce, you could just substitute it for the bottled kind.