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Jane's Barbecued Short Ribs

Jane's Barbecued Short Ribs

  • Prep

    10 m
  • Cook

    2 h 10 m
  • Ready In

    10 h 20 m
Cook'n G'ma

Cook'n G'ma

A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.

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Nutrition

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  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 62.8 g
  • 97%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
  2. Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
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Reviews

lovestohost
5

lovestohost

3/23/2013

These are PHENOMENAL!!! We hosted family for dinner and I can 't count the number of times everyone, even finicky eaters, commented on how great these were. The best part? They're not at all labor intensive. I prepared the marinade and placed the ribs and marinade in the crock pot in the frig overnight. Then, in the morning, I simply turned on the crock pot and went to work. When we were ready to eat, Mr. LTH grilled for few moments to impart some grill marks/smoky flavor. We don't keep horseradish on hand, so I simply left that out. I couldn't find any beef ribs, so we used a mixture of pork spare ribs and boneless pork ribs. While both were delicious, we all preferred the bone in ribs to the boneless ribs. This WILL be a get together staple at the LTH house...nothing beats easy prep ahead of time, letting the slow cooker do the work, and very minimal work at service. THANK YOU so much for this recipe, Cook'N'Gma!!!!

Mary Jane
4

Mary Jane

5/9/2013

MOUTH WATERING GOODNESS: I made Jane's Short Ribs exactly as directed (except I broiled the meat at the end for 10 mins instead of using the grill) and all I can say is WOW! These are the best tasting short ribs I have ever had and the recipe is easy to follow, easy make and even easier to eat. I served this wonderful meal with a nice tossed salad, homemade Au Gratin Potates, homeade buttermilk biscuits and homemade blueberry cheesecake. EVERYONE at the table couldn't stop raving about how delicious the dinner was. So, if you are looking for fall off the bone deliciousness, do not hesitate, to make these ribs. Definitley a new favorite at our house. JOSH

JanieBeth
0

JanieBeth

6/11/2014

I didn't have time to marinate, so just subbed organic fire-roasted tomatoes for the tomato sauce, decreased the sugar due to dietary restriction. Threw everything into a pot, brought to a boil, then simmered for 2 hours. Didn't put them on the grill--served straight from the pot. Really tasty.

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