My husband is a rib man. He often chooses them on the menu when we go out to eat. I make BBQ ribs all the time but normally it is a rack of spare ribs that we cook, since they cook fairly quickly on the BBQ.
But there are days that I just feel like the more meaty short ribs. The problem is that they can take a very long time on the barbeque and are kind of hard to cook without ending up with shoe leather.
My answer is the same as it is with tender BBQ chicken. I cheat. I place the ribs into the oven and precook them for about an hour and a half of so in a 325º oven. They only need a bit of extra marinade when at grilling time and they are perfect every time.
The ribs are as easy to make as can be. I use two ingredients – My home made rub mix, which is a blend of many spices and makes all BBQ meats taste great, and a store bought Napa garlic balsamic marinade by KC Masterpiece. It’s available at most food chains or online from my affiliate Amazon.com.
My husband says these are his favorite ribs, hands down. Better than Chilis! That is quite a recommendation from him. They are moist and tender and the mix of the rub and marinade gives them a wonderful flavor.
- Line a baking dish with aluminum foil (easy clean up later)
- Place the short ribs in the baking dish and liberally rub the dry mix over them.
- Pour on the marinade and use a pastry brush to spread it evenly over the ribs.
- Sprinkle on a bit more of the rub.
- Bake for about 1½ hours in a preheated 325º oven.
- Heat the grill and cook the ribs a bit longer just to make the outside a bit crusty. You can add a bit more marinade at this point if you wish.
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