Message from Maggie:  This is one of my father in laws favorite meals and since he will be with us tomorrow I made this for his birthday dinner.  I plan to serve this along side green beans, risotto, a big salad, and a peach pie for dessert.  Note: You can make this a day in advance and then heat back up in a slow oven the next day before serving.

Ingredients:

For the Short Ribs

• 4 pounds boneless beef short ribs, cut into 4-inch long pieces
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

For the BBQ Sauce:

• 1 cup ketchup
• 3/4 cup dark brown sugar, packed
• 1-1/2 tablespoons cider vinegar
• 1-1/2 tablespoons Worcestershire sauce
• 1-1/2 tablespoons Dijon mustard
• 1-1/2 teaspoons chili powder
• 3/4 teaspoons garlic powder
• 1/4 teaspoon cayenne pepper

Instructions:

1. Preheat the oven to 300 degrees F and unwrap meat.
2. Mix salt and pepper in small bowl.
3. Season the short ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
4. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
5. Pour 1/3 of the sauce (about 1/2 cup) over the short ribs.
6. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top.
7. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
8. Cover the pan with aluminum foil and roast for 2-1/2 hours.
9. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don’t worry, it will look much better once it’s done!)
10. Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs.
11. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy.
12. Slather the reserved BBQ sauce over the short ribs and serve.

Allergies:

• This recipe is gluten free.
• This recipe is dairy free.

Instructions with photographs:

1. Preheat the oven to 300 degrees F and unwrap meat.
2. Mix salt and pepper in a small bowl.
3. Season the short ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
4. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
5. Pour 1/3 of the sauce (about 1/2 cup) over the short ribs.
6. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top.
7. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
8. Cover the pan with aluminum foil and roast for 2-1/2 hours.
9. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don’t worry, it will look much better once it’s done!)
10. Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs.
11. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy.
12. Slather the reserved BBQ sauce over the short ribs and serve.