Easy BBQ Short Ribs

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Excellent recipe! I was pressed for time, so I started at 350F (left there for one hour, then lowered temp. to 300F. After 2:15h removed foil, left in oven for 15 additional minutes and "voila" !!! Everybody loved it. Will definitly make it again. Also Sunny is sooo cute! She's ALWAYS smiling and I love when she says ... "Oh man .. so good!" ;

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I already had all the ingredients except I only had beef ribs at the time. Still it was GREAT.. I'm having a birthday party in November and I will be using this recipe with the short ribs..

Excellent!!

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I made this recipe exactly as Sunny made it and it was wonderful. Definitely a keeper!

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I bought the beef short ribs with the bone on and they were falling off the bone after 2 hours. 3 hours would've burned these ribs

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This is a wonderful recipe. Used 4.41 lbs. of ribs, mixed up the sauce as directed, followed all the directions and it was wonderful. Just put it in a roasting pan at 300 degrees on the "Egg" grilling device for 3 hours, flipping as directed. It was so flavorful and tender..... So tender and flavorful.. Let me say it again. Very tasty. A wonderful sauce and recipe we will try over and over. Cheers.

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I followed this recipe exactly...no need to touch this one at all...it is perfect, as is! The "hardest" part was getting the exact cut of meat. I say "hardest" because you probably won't find short-ribs, like this, in the supermarket-meat-counter. So do what I did...go to a butcher. Just make sure to tell him to leave the meat in slab-form. My guy cut them up into smaller pieces (the way Sunny does at the end but it turned out fine anyway. He took out all the bones, trimmed most of the fat and for that, it was well-worth $4.99 per pound. The key word in this recipe is: "EASY". It is virtually fool-proof. And don't be thrown off by the "watery" consistency at the end...it doesn't have a traditional "BBQ" thickness; it's more like a beef brisket or pot roast. That's fine because the emphasis is really on the flavor of the meat. I also served it on good-ol' white bread and folded it over (like a mini-burrito the way she did. WOW! Also made the Rosemary Chips. They were amazing too. I didn't have a mandoline (or know what it was before the show but it's on my Christmas list. Cutting the potatoes by hand and getting them the same-size is difficult and that universal-size is so important when deep-frying. Way to go Sunny! And your haircut looks fantastic!

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I saw this recipe when it aired yesterday, and happen to have all of the ingredients for it. I've never such tender short ribs in a short amount of time. I had some friends over last night and it was a HUGE hit! Thanks for such a great recipe!