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Rodeo Ribs




Source of Recipe


epicurious






Recipe Introduction


Cooking the ribs uncovered helps to thicken the BBQ sauce, which is best if made two days ahead. Cut the ribs into small pieces so they're easy to pick up.






List of Ingredients



• 4 pounds beef short ribs, cut into 2- to 2 1/2-inch lengths
  
• Coarse salt, to taste
  
• Coarsely ground pepper, to taste
  
• 2 tablespoons olive oil
  
• 1 large onion, halved lengthwise and slivered
  
• 1 cup beef broth
  
• 2 cups Rodeo BBQ Sauce
  






Instructions



1. Preheat oven to 350°F. Sprinkle ribs generously with salt and pepper. Heat oil in a Dutch oven or other heavy, covered pot over medium-high heat; brown ribs well for about 8 minutes. Remove to a plate. Add the onion to the pot and wilt over low heat, scraping up the brown bits. Return ribs to the pot, placing them atop the onion.
   
   
2. Place pot in the oven and cook, covered, for 30 minutes. Add beef broth and cook, covered, for 45 minutes longer. Remove from the oven and add BBQ sauce. Stir the sauce into the broth and spoon it over the ribs.
   
   
3. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and discard fat. Serve with extra sauce, if desired.
   
   






Final Comments


Serves 6