Father's Day

Cowboy Bar-B-Que Short Ribs

January  6, 2011
0 Ratings
  • Serves 4
Author Notes

This recipe comes from my travels throughout the Western United States. —Peter DeShields

What You'll Need
  • Marinade ingredients
  • 1 tablespoon Chili powder
  • 1 tablespoon cajun seasoning
  • Teaspoon garlic powder
  • Teaspoon dry basil
  • Dash salt & pepper
  • 1/8 cup vegetable oil
  • 1 ounce worchestershire sauce
  • 1 cup beer
  • Teaspoon liquid smoke
  • 2 pounds beef chuck flanken style short ribs
  • Braised Bar-B-Que Sauce
  • 1 medium onion
  • 1 tablespoon chili powder
  • 1 tablespoon cajun seasoning
  • 2 tablespoons ground cumin
  • 12 ounces ketchup
  • 2 ounces apple cider vinegar
  • 1/4 pound diced bacon
  • 1 cup light brown sugar
  • 10 ounces dark beer
  1. In a large sealable container, mix all ingredients for the marinade. Add short ribs. Cover container and let soak for one hour.
  2. Heat a skillet to medium. Add diced bacon. Cook until crisp. Remove bacon and set aside. Do not drain.
  3. Sear ribs in pan used for bacon on medium high heat. Turn ribs after two to three minutes. Continue cooking for two minutes. Be careful not to burn.
  4. Remove ribs from skillet and place in baking pan.
  5. Add onions and bacon to skillet, reduce heat to medium. Sautee until onions are soft. About three minutes. Deglaze pan with beer. Heat until simmer, stirring frequently, to remove all drippings in pan.
  6. Add all remaining ingredients except brown sugar. Mix well. Return to simmer. Add brown sugar one tablespoon at a time until all desolved.
  7. Add the Bar-B-Que mix to the baking pan with the ribs. Spread out evenly. Cover with foil. Bake at 400 degrees for 1 hour. Remove foil continue baking for 30 minutes. Turn meat over half-way through cooking time and baste. Place ribs on serving platter.
  8. Pour remaing Bar-B-Que sauce into a blender and puree for 30 seconds. Use liberally on ribs. Use caution when opening, contents will be hot.
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