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Texas BBQ Short Ribs

These tender, fall-off-the-bone ribs are slow-roasted to perfection and coated in a rich, tangy barbecue sauce.
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Prep Time 5 minutes
Cook Time 4 hours 45 minutes
Total Time 4 hours 50 minutes
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.