Mobirise




Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.



From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs



Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 13 of 100 Days of Barbecue – Short Ribs

California, Domestic

Usually, when I make ribs, I roast them in the oven all afternoon. I have no yet attempted to use my grill as a smoker and I wasn’t feeling into learning how to do it on a Wednesday afternoon, so I decided to roast them for a little while before taking them out to the grill. Smoking them in a barbecue or smoker is probably the best way to do it, but I cheated a little, just to avoid rough and bloody ribs. ;)

The real star of this was the barbecue sauce anyway! It’s the most basic barbecue sauce and a great jumping off point for experiments!

Short Ribs

2 lbs short ribs
1 1/2 cups ketchup
3/4 cup water
1/2 cup vinegar
5 tablespoons brown sugar
5 tablespoons granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard

Make the barbecue sauce the night before, then in the morning brush it all over every side of each rib and let that rest in a covered dish in the fridge for a few hours. Then, roast it at 375 for an hour or so and theeeen take it out to the grill.

 
 
 

Personally, I feel like ribs should be served with corn on the cob every time, so that’s what I always do but that is probably just my personal association. Your side combos are endless!

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