Ingredients
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12 short rib of beef, in 3 inch chunks
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2 tablespoons paprika
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2 tablespoons chili powder
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2 tablespoons brown sugar
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1 tablespoon cumin
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1 tablespoon dry mustard
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2 teaspoons salt
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3 onions, chopped
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8 garlic cloves, chopped (about 2 tablespoons chopped)
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2 -3 cups favorite barbecue sauce
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1 cup beer or 1 cup red wine
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1/4 cup soy sauce
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1/4 cup brown sugar (can use more or less)
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1/4 cup Worcestershire sauce
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2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
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2 tablespoons Dijon mustard
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2 tablespoons oil
Instructions
- In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
- Rub into ribs all over to coat well (I would use plastic gloves for this).
- Cover and marinate in the fridge for a minimum of 8 hours or overnight.
- Heat oil in large Dutch oven or roasting pan.
- Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
- Remove from pan; set aside in a bowl.
- Discard all but a couple of tablespoons of fat from pot.
- Add onions and garlic to pan.
- Cook for 5 minutes or until translucent.
- Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
- Place the browned ribs in sauce.
- Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
- Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.