- 1/2 gallon pomegranate juice
- 1/2 gallon barbeque sauce, your choice
- Agave nectar
- 6 oranges, sliced
- 6 (6-ounce) beef short ribs
Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.