Glazed Barbecued Short Ribs

Christy Rost


4 to 5pounds short ribs
1tablespoon olive oil
¾cup chopped onion
3cloves minced garlic
1cup ketchup
3tablespoons soy sauce
2tablespoons balsamic vinegar
2tablespoons packed brown sugar
1 ½tablespoon molasses
½cup dry red wine

Heat a medium saucepan over medium-low heat just until hot, add oil. Stir in chopped onion, sautéing until it begins to soften. Stir in garlic and cook 1 minute. Stir in ketchup, soy sauce, vinegar, brown sugar, and molasses. Reduce the heat to low and simmer sauce 20 minutes, stirring occasionally.

Preheat the oven to 325 degrees. Heat a large skillet over medium heat and add 1 tablespoon olive oil, swirling to coat the bottom of the skillet with oil. Place half of the short ribs in the hot oil and cook them until the meat browns on one side. Turn them over and cook 2 minutes more, or until the meat is brown. Transfer the meat to a large roasting pan lined with foil, and brown the remaining meat. Transfer the remaining short ribs to the roasting pan and brush some of the barbecue glaze over them.

Pour the red wine into the skillet and stir to loosen any brown bits. Pour the wine mixture over the ribs, cover the pan tightly with foil, and place it in a preheated oven. Cook1 ½ hours, basting the meat occasionally with glaze, until the meat is very tender and a knife pierces the meat easily.

If desired, transfer the ribs to a preheated gas grill and cook 5 minutes on each side, basting with the remaining barbecue glaze.

Recipe serves 6 to 8.

Category: Meat