Tonight was a real treat, BBQ short ribs cooked low and slow. Slathered with a homemade BBQ sauce and served on top of smashed sweet potatoes, yummy.
Start with the BBQ sauce. Tangy and sweet, just the right mix of vinegar and spices with a touch of mustard. Here goes:
1/2 cup ketchup
1/2 cup brown sugar, packed
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Ketchup and brown sugar (please excuse my lumpy brown sugar!)
Cider vinegar and Worcester sauce
Mustard, chili powder, paprika, garlic powder
Here is the finished sauce. You will want to make this all the time it’s so good!
Give your short ribs a quick rub with salt and pepper.
Coat them with 1/3 of the BBQ sauce. Make sure you do all sides of the rib, you want the flavor to permeate the meat.
Tightly cover the ribs with foil and place them in a 300 degree oven for 2 1/2 hours. Your house will smell great. After 2 1/2 hours remove them from the oven, strain off the cooking liquid and coat the ribs with 1/2 of the remaining sauce.
Return them to the oven, uncovered this time, for another 30 minutes so they get nice and browned.
I peeled and boiled a few sweet potatoes. When they were tender I smashed them in a bowl with some butter, cinnamon, nutmeg and brown sugar. Using that as the base of the meal, placing the short rib on top. Decadent. Enjoy!