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Smash the garlic with the blade of a broad knife to slip the skins off easily.

BBQ Short Ribs

Rose Petralia
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Entree
Servings 2


  • 1 TBSP olive oil
  • 4 short ribs
  • salt + pepper
  • 1/2 red onion cut into thin wedges
  • 6 or more cloves garlic minced
  • 1 chili pepper seeded, left whole
  • 2 TBSP grainy mustard
  • 1 cup BBQ sauce I use Pat's Ho-made
  • 1/4 cup maple syrup or use brown sugar if you don't have the real stuff
  • 6 oz. tomato paste
  • 2 cups beef chicken, or mild vegetable stock (I used mushroom)


  • Heat the olive oil in a large stock pot over medium-high heat. Salt and pepper the ribs, and add to the hot oil, turning every few minutes to brown each side. Remove the browned ribs to a plate.
  • Into the hot oil, add the onion, garlic, and chili, turn the heat to medium, and sauté until slightly browned.
  • Stir in the mustard, BBQ sauce, maple syrup, tomato paste, salt and pepper, and cook a minute or two. Stir in the broth and bring to a boil.
  • Add the ribs back to the pot, cover, and turn the heat down to low. Cook three hours, or until the meat is falling off the bones.
  • Remove the ribs to a serving plate, turn up the heat, and simmer the sauce until it thickens a bit. You'll probably need to skim off some fat.
  • Serve two ribs to a plate with extra sauce on top and something light and fresh - like salad - on the side. And don't forget the bread.


Enough for two, plus extra sauce for huevos rancheros.
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