Hope everyone enjoys! I too make this is in a smaller quantity (cooking for only 2) using only 1 pound of meat (yes, Whole Foods meat is the best) and by just dividing the sauce quantity amounts by 4 – but cooking time remains the same. I made this tonight using thick cut steaks instead of ribs and it was fabulous.. served it with roasted baby potatoes and Asiago creamed spinach, Excellent! Yes. Made these with kosher beef flanken ribs…..my kids said this may be the best thing I ever made…..not that I’m a chef or anything but I’m ok in the kitchen… I think the sauce would be great on chicken as well….thanks so much! It worked out fine. Hi Jamie, I think this recipe is best made in the oven because you need to be able to brown the meat at the end, otherwise it will look very unappealing. All your recipes thus far have been a hit and clearly from the reviews this one is popular as well so I’m guessing I went wrong somewhere. I too loved the flavor of this recipe but ended up with slightly tough meat. Note: Recipe inspired by Sunny Anderson’s Easy BBQ Boneless Short Ribs. Hi Clare, You can use bone-in if you prefer; boneless is just easier to eat . Also it’s totally … Hi Kim, I actually think the cooking time would be about the same. Enjoy! The tangy sauce is perfect. If only cooking one pound, do I adjust the cooking time? Hi, I have made this recipe several times and they are amazing every time. Thanks! Wow! These look so good. But when I tested a piece before storing in the fridge, I realized the meat is pretty tough and dry. Thanks for taking the time to answer my question. Paired with your cornbread and red cabbage/carrot slaw. Because my family typically likes a more spicy/tangy bbq sauce, I typically add a little pepper sauce and use a half cup of brown sugar rather than 3/4 cup. A keeper for sure!! If not, would it work to do them in smaller batches and then combine them in a big roaster for re-heating? Before we get to the recipe, a few words on boneless short ribs. Turn the pressure valve to seal. Step 4. Slow-Cooker Country Style Pork Ribs Recipe - BettyCrocker.com Hi! Thanks for many good recipes. The entire family enjoyed them as did I. The ribs are supposed to be surrounded (and cooked in) their own juices, so if the pan was too big, that would cause them to dry out. Glad you like these! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. But if you do use less than 4 pounds, the cooking time may be a bit (but not significantly) shorter. My husband is a fan of pork and I do not do pork. The cooking temp will be the same. Very easy. Hi Chris, I’ve never heard of terrific sauce – can you describe what it is? Can I make this recipe work? This may be a stupid question, but can I use this sauce on pork ribs? Made the short ribs for guests on Sunday and, when I offered the leftovers to my husband on Monday, he said “they’re so good, we can have them every night.” And that’s from someone who rarely eats beef. Hi Louisa, I wish I could be more helpful but I haven’t tried this recipe in a slow cooker. The hot sauce, tamari + garlic add the perfect levels of heat + salt to the meat. I made this for Easter Sunday exactly as the recipe is written. I will use a smaller pan and less sauce, but does this change the baking time? So good, Rave reviews. Pour half of sauce into a small bowl, and reserve for serving. Jenn is amazing but this particular dish turned out a little dry and tough. Another great menu… Thank you Jenn I love all your recipes! Question. I was blown away. Hi KJ, The cook time should be about the same or just a bit longer; just keep an eye on it. Thank you! ❤️ So glad you’re enjoying the recipes and thanks for your support with the cookbook! You could make them up to that point in the slow cooker, then transfer them to the oven to brown but not sure if it’s worth the trouble. And I didn’t know how much heat it would bring. I used bone-in short ribs though. And the amount was perfect; I had a few leftover but my husband took care of that problem the next night:) I’m sooooo happy I found this website, Jenn!! Family loved them and wanted them for the next day, had to hide some of them for the hubby to take to work the next day for his lunch, LOL. I cooked them on low for 8 hours. That I made extra of to have in the fridge. I will say the sauce is great and one i will make again. Will those work as well and how do I adjust the instructions/cooking time? My only change was to bake the ribs on low(250) for 3hours. I will be serving it this weekend with warm Caesar potato salad and a variety of roasted peppers on a balsamic glaze. Marny. Cooked as per recipe only added an extra 20 mins. What’s the best way to reheat the short ribs? The Absolute Best Slow Baked Oven Roasted Beef Short Ribs. This sounds so delicious! Wondering could I use minced garlic instead of garlic powder?? Hi Amy, For the most predictable results, I’d bake them in the oven. This recipe sounds amazing, however, I have a gas oven and the lowest temperature available is 350F. Excited to make these this weekend. Hi Sankey, Yes, that will work just fine . Hello Jenn; I can’t get no satisfaction in the kitchen. Pretty much any BBQ sauce would work with this recipe, so feel free to add a bit of rum if you like. Hi Natalia, Do you have white/granulated sugar on hand? Thank you for the recipe…I have family coming over and I planned to cook bone-in spare ribs but I didn’t like the looks of it, so I purchased boneless beef short ribs instead and was unsure how to cook. Hi Erin, Use two pans; cool time and temp will be about the same. Jenn, Thank you for all the wonderful recipes! This website is written and produced for informational purposes only. This was absolutely delicious and so easy! They were amazing. What do you recommend? Please let me know how they turn out with the adjustment! Thanks so much!! Is it ok to season and add the barbecue sauce in the morning, refrigerate and then put in the oven later that day? Would I need to reduce the temp. Brian, I’ve never tried putting anything under the short ribs, but it sounds tasty :). Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I'd love to know how it turned out! Since everyone is expecting charred spare ribs, how do I modify the recipe to bake in the oven and then end with cooking on the grill to get some char? I’ve had boneless ribs from a local supermarket that you cook at home and they were good but very expensive £7.50 a box and it only just serves 2. Hi Michelle, based on the way these cook, searing them is really not necessary. Thanks! No worries! I have made this several times and the Ribs are tender and delicious. In general, if I use less meat, do you think I should cook them a shorter time? Hi Jen, I have made this before and it was a hit! These juicy Boneless Pork Ribs are so tender they fall apart, and the only thing better than the meat is the slightly sweet, tart, and smoky sauce. The bbq sauce is wonderful. I could eat it with a spoon and skip the meat altogether! Would you recommend making this in a slow cooker because there is no braising or searing involved? My kids love to hold the ribs’ bone. THANK YOU!!!! This recipe is one of the best I have ever made. if you do not want to start the oven on such a hot day, the same can be done outdoors… on your charcoal grill… (or gas grill, for those that don’t know how to control heat using coal) use the snake method using charcoal to achieve a 300ºF temp, place your foiled disposable pan with the beef inside indirect (not over the coals or gas flames) and proceed as described above. This recipe looks amazing! So if i make this the day before, do i just reheat it in the oven or microwave? How can I alter the recipe/ cooking time? The sauce is fabulous! These short ribs were amazing! In this recipe, we slow cook the pork ribs … Cut off any excess fat that remains around the short ribs. After trying this recipe, I can now say that the key is the oven – it really is. Hi Princess, it’s fine to just omit the mustard – it will still be delicious! Was excellent, very tender and tasty. Slow Cooked Pork Short Ribs Recipe. There are lots of ways to cook boneless pork ribs. Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. my meat is cut up into smaller pieces. Thank you for sharing this delicious dish!!!! Quick, easy, and delicious. Hope that clarifies! Hope that helps and everyone enjoys! Being pressed for time I decided to try this recipe in my Instantpot. My wife raved about how delicious and tender the ribs were. But I’ve never been pleased with the results. That said, if you do choose to sear them, it would add a little more depth to the flavor as well as a bit of a crust on the outside of the ribs. Sure, Janet – that should be fine. If it makes you feel more comfortable, you can make a little extra sauce and drizzle it over the ribs before reheating (and still have plenty to pass when serving). Thanks! Hi Samantha, I know it’s surprising, but the cook time would actually be about the same so next time just cook them a little longer until tender. Did I mention these are in the oven right now yum! Stopped at two hours, since I was making less. It takes sometime, but very good and very worth making. In fact it’s my first review of anything ever. :o) Thanks for the idea, using the crockpot and oven as a last step is exactly what I’m going to do. Thank you! Please let me know how they come out! I have that on my list of recipes to develop though, so stay tuned. My husband absolutely loved it, he said “my mouth is really happy right now”…lol. Can’t wait to impress the family! Hi Jade, Should be fine to reduce the cook time a bit. I went to Whole Foods and got a little over 5 lbs of short ribs. Fantastic. We have made double batches and freeze the beef in individual serving sizes. I’ve made these a couple times now and they’ve come out perfect every time! Hi Susan, Yes, bone-in short ribs should work fine and the recipe will remain the same. What do u suggest I do to as far as cooking time and temperature? The ribs were moist,and juicy and sauce was excellent. They may fall apart a bit but that won’t change the taste Also, you may not need to cook them quite as long; just keep an eye on them. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hope you enjoy! Dear Jenn, You are an angel! Baste ribs with remaining sauce. It always comes out tender and delicious. Will be making this again and again. If you can only find bone-in ribs, they will work, but they may take just a bit longer to cook. Sure, Beatrice – they may take just a bit longer to cook. We did bot cut them in half (missed that step)—is that why? Country style pork ribs can be either boneless or bone-in. If I am only cooking 1 pound of boneless short ribs should I adjust the cooking time / temp? Keep it up. Easy to do, but it takes time. Thank you so much! The BBQ sauce was really good, my favorite now. Enjoy! Not a stupid question! There’s not much liquid left in the cooking tray at this point. Served with extra sauce. Sure, Nicole, that should work. I forward your yummy recipes all the time and can’t wait for the cookbook- which I’ve already ordered. Can these be made in a glass pyrex dish instead of ceramic? cooked them on high for 2 hours and low for another 2. The ribs were cooked perfectly and the barbecue sauce was better than anticipated store bought. Family & friends love them and they are easy to make. Wow! If you’d prefer to wait to do the browning before serving them, I’d take them out of the fridge to bring them to room temperature about an hour before you plan to put them in the oven. I think this recipe would be delicious and a welcome change from brisket. I snuck a taste, and the sauce is soo worth making…try this one, its worth the calories!!! But I could only find bone-in short ribs. Sorry I forgot to select 5 stars which they deserve. The second time I made it, we were camping. Hope you enjoy! Served them with mashed potatoes and herbed Frenched green beans. Surprised I followed all the steps and ingredients as I would usually add stuff. Thank you! Would you recommend it and, if so, should I still count on 1lb./pp since there is so much other ritualistic food at this holiday? The sauce was amazing and will definitely use it again! Bring to a boil. Hi I’m cooking this for my parents who don’t like their food spicy. Plus, it freezes well if you have leftovers. Tastes like Manwich – don’t buy short ribs and end up with this, I was very disappointed and found it was a waste of $$$. (in my humble opinion . No book as of yet — all of my recipes are online , Hi just went to order my short ribs and they asked me do I want chuck or round. 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