Easy Two-Ingredient, Oven-Baked BBQ Short Rib Recipe
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
- 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!
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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.
|Serving size: 1|
|Calories from Fat||963|
|% Daily Value *|
|Fat 107 g||165%|
|Saturated fat 45 g||225%|
|Unsaturated fat 0 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 55 g||110%|
|Cholesterol 240 mg||80%|
|Sodium 128 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Nutrition facts are an estimate only. If you use more BBQ sauce, those numbers may climb slightly. But if you are eating ribs with BBQ sauce, you don't care too much about nutrition, do you?
Questions & Answers
I have pork short ribs, not cut apart, do I separate them before cooking?
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.Helpful 2
© 2017 David Livermore