Texas BBQ Beef Short Ribs

The saying goes that everything in Texas is bigger, but the only thing big about these Texas BBQ Beef Short Ribs is the flavor! You can make these amazing short ribs right in your own home without going to a restaurant or BBQ cookoff. These ribs are slow-roasted and slathered in a tangy BBQ sauce to produce that sticky and messy, fall-off-the-bone wonderfulness. Pair these ribs with one of my tasty side dishes, such as Jalapeno Popper Cauli Mac, Keto Fried Eggplant or Super Easy Grilled Squash.

Ingredients

Instructions

In a medium-sized saucepan, combine all the ingredients for the BBQ sauce. I did not gauge the space very well this time because I used a small saucepan. Don’t do what I did; use a medium size pan instead of a small one.

Bring to a slight boil while stirring. When it becomes slightly thick, turn the heat off and set it aside to cool for about 10 minutes. When it cools, keep some of the sauce for serving.

Pour the BBQ sauce into a bowl. Dip each short rib in the sauce to coat. Place the short ribs on a baking sheet sprayed with cooking spray or lined with foil. Use the remaining BBQ sauce for basting or serving. You may need to use more than one baking sheet if they do not fit all on one. Keep the sauce left in the bowl for basting

Cover with foil and bake in the oven at 275 degrees for four hours, basting every hour. In the last half hour, remove the foil and finish baking uncovered.

These are amazing ribs and best made on a weekend when time allows you to baby them. I recommend the sauce to anyone following a low-carb diet. You can omit the honey and replace it with monk-fruit-sweetened maple syrup to keep it strictly Keto, keeping in mind that the sauce will take on a slight maple flavor. I’ve had it both ways and either is really good.

Texas BBQ Short Ribs

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Prep Time 5 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Equipment

• 1 knife
• 1 medium saucepan
• 1 medium spoon
• 1 measuring cup
• Measuring spoons
• 1 baking sheet
• 1 Basting brush

Ingredients

  

• 4 lbs. beef short ribs
• For the BBQ Sauce:
• 2 cups Ketchup (I used an organic sugar-free type)
• 1-1/4 cup Swerve brown sweetener
• 3/4 cup sugar-free BBQ sauce, chopped
• 1/2 cup onion
• 2 Tbsp. soy sauce
• 2 Tbsp. liquid smoke
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. cornstarch
• 1 Tbsp. paprika
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• 1/8 tsp. hot sauce
• 1 tsp. chili powder
• 1/2 Tbsp. Sriracha sauce

Instructions

 

• In a medium-sized saucepan, combine all the ingredients for the BBQ sauce.
• Bring to a slight boil while stirring.
• When it becomes slightly thick, turn the heat off and set it aside to cool for about 10 minutes. When it cools, keep some of the sauce for serving. Pour the BBQ sauce into a bowl. Dip each short rib in the sauce to coat.
• Place the short ribs on a baking sheet sprayed with cooking spray or lined with foil. Use the remaining BBQ sauce for basting or serving. You may need to use more than one baking sheet if they do not fit all on one. Keep the sauce left in the bowl for basting.
• Cover with foil and bake in the oven at 275 degrees for four hours, basting every hour.
• In the last half hour, remove the foil and finish baking uncovered.