@noor205946e: Sticky BBQ Glazed Beef Short Ribs Ingredients Beef Short Ribs – 4 lbs Olive Oil – 2 tbsp Salt – 1 1/2 tsp Black Pepper – 1 tsp Smoked Paprika – 2 tsp Garlic Powder – 1 tsp Onion Powder – 1 tsp Chili Powder – 1 tsp Brown Sugar – 1/4 cup Garlic – 5 cloves, minced Yellow Onion – 1 medium, sliced Beef Broth – 2 cups BBQ Sauce – 1 1/2 cups Ketchup – 1/2 cup Honey – 1/4 cup Worcestershire Sauce – 2 tbsp Apple Cider Vinegar – 2 tbsp Dijon Mustard – 1 tbsp Soy Sauce – 2 tbsp Red Pepper Flakes – 1/2 tsp, optional Fresh Parsley – 2 tbsp, chopped Recipe Preheat the oven to 300°F (150°C). Pat the beef short ribs dry with paper towels to remove excess moisture and help the meat brown evenly. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and brown sugar. Mix thoroughly to create a flavorful dry rub. Rub the seasoning mixture over every side of the short ribs, pressing gently so the spices adhere to the meat. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the ribs in batches for 3–4 minutes per side until deeply browned. Transfer them to a plate. Reduce the heat to medium and add the sliced onion. Cook for 4–5 minutes until softened, then add the minced garlic and cook for another 30 seconds. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits. These add extra flavor to the cooking liquid. Return the short ribs to the pot, arranging them in a single layer as much as possible. Cover tightly with a lid and transfer to the oven. Braise the ribs for 2 1/2–3 1/2 hours, turning them once if necessary, until the meat is very tender and nearly falls off the bone. While the ribs cook, prepare the BBQ glaze. In a saucepan, combine the BBQ sauce, ketchup, honey, Worcestershire sauce, apple cider vinegar, Dijon mustard, soy sauce, and red pepper flakes if using. Bring the sauce to a gentle simmer over medium-low heat. Stir frequently and cook for 8–10 minutes until slightly thickened and glossy. Remove from the heat. Carefully transfer the tender ribs to a foil-lined baking sheet. Strain the braising liquid if desired and discard the cooked onion and garlic solids. Brush a generous layer of BBQ glaze over all sides of the ribs. Place them under a preheated broiler for 3–5 minutes, watching carefully as the sugary glaze can burn quickly. Brush on another layer of glaze and broil for an additional 2–3 minutes until the ribs develop a dark, sticky, caramelized coating. Let the ribs rest for 5–10 minutes. Sprinkle with chopped fresh parsley and serve with the remaining warm BBQ sauce. Pair with creamy mashed potatoes, coleslaw, corn on the cob, or baked beans for a delicious barbecue-style meal. Follow for more mouthwatering BBQ recipes and delicious homemade comfort food!

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Monday 26 October 2026 10:08:58 GMT