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Barbecued Short-Ribs Recipe

Barbecued Short-Ribs

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Average Rating:

Total Reviews: 93

Showing 11-20 of 93

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  • on May 15, 2010

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    This recipe is a winner! For an added bonus - when the ribs are done, place them on a cookie sheet, spoon some of the sauce over them, and let them broil for about 5-10 mins in the oven. While they are broiling, reduce the sauce to about 1/3. After broiling, return the ribs to the pot with the sauce. Yum!

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  • on March 31, 2010

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    These short ribs were incretible! I also, followed the suggestions of previous rewevers, placed my pot into the oven at 300 for 2.5 hours. And I had more ribs that the recipe called for - so I had to double the sauce ingredients and triple the ketchup. There were falling off the bones. The taste was amazing. A definate make again, and again!

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  • on February 19, 2010

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    Made this for dinner last night and was a big success. The flavors together made it taste like barbeque. The meat fell off of the bone. I definitely would double the sauce recipe, as it sure doesn't look like much. The meat really cooks down too. I finished the cooking process in a covered dutch oven in the oven, at 300 degrees, for 2 hours. The oven is a much better avenue to finish cooking such things, as the heat circulates around the pot with little chance of burning. These are ingredients that most people routinely have in their house. A true keeper !!!!!!

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  • on February 16, 2010

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    Really enjoy these tangy ribs!!! Like another review I read I baked them for two hours which really made them tender fall off the bone. Well worth the effort.

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  • on February 07, 2010

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    Delicioso! Real tangy sauce that makes your mouth water when you get near the stove when this is cooking...try it for that Super Bowl buffet table..I had to double this recipe for my family..sorry, no left overs!

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  • on January 12, 2010

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    I doubled the sauce based on others comments and served over mashed potatoes!! Yummy...very tender...

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  • on January 05, 2010

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    I love these ribs I make them all the time!
    Once when I made them I accedently burned the bottom of them (my fault not Paula's and my guest even ate the burn part of the ribs!
    They are easy to make as you have a lot of the ingriedents already nothing fancy you have to buy extra.
    Awesome!

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  • on June 03, 2009

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    I tried this tonight and wow they were great. My husband is very picky but he loved it too. I served it over noodles also. I doubled the ingredients except for the meat and I also didn't have ketchup so I used diced tomatoes with basil and oregano. I don't think i would change anything about it. Am wondering what it would be like with the ketchup. I had some pretty thick short ribs so it took a little longer than the 2 hours.

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  • on May 25, 2009

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    PAULA!!! FOODTV!!! SHAME ON YOU BOTH!!! My wife and I have been a fan of Paula Deen, and all of FoodTV, for YEARS! Why do you put up a recipe entitled "barbecued" short ribs, when there isn't the smoky smell of a "bar-b-q" in sight in your recipe? Your recipe calls for braising in a Dutch oven (or other suitable pot, which is exactly how I've prepared them, and which is perfect - your recipe sounds delicious, although I prefer the commentary from one writer who liked to add additional brown sugar and honey (which I do judiciously, for a slightly sweet taste. One recipe I did come across was to barbeque the ribs for about 30 minutes to develop the smoky flavor, then to braise for the additional 2 to 2 1/2 hours to develop tenderness. Perfect, in my opinion (and in the opinions of the multitudes of others who had this meal!

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  • on May 11, 2009

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    Tried this recipe on sunday motners day.Iused a little bit less vinegar and instead of using a roasting pan with foil,I used a dutch oven for 2 hours.Next time it will be for an hour and one half.I had to be careful handling them as they were almost falling off bone.Threw on grill for about 10 minutes with regular barbecue sauce................. need I say more.Alll guests were raving about the tenderness and taste.A must if you like ribs.

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