If you can, make these a day ahead and let it all sit in the fridge overnight to let the flavors marry. You won’t be sorry. It’s fab either way, but the leftovers are divine.
A note about ingredients. I used a small amount of wheat free, naturally fermented tamari (gluten free soy sauce). Soy is not GAPS legal in any form, but fermented soy is allowed on the Weston A Price (Nourishing Traditions) diet. I really love the umami flavor tamari imparts and none of us has had a problem with small amounts of it. If you are staying away from soy completely, you can substitute in fish sauce or more salt to taste.
Barbecue Short Ribs
- 4 lbs bone-in beef short ribs (we got a great deal buy buying a whole cow!)
- cooking fat (tallow, duck fat, or ghee are good choices)
- 3 large onions, chopped
- 2 (16 oz) jars tomato sauce
- 3 Tbsp honey
- 3 Tbsp wheat-free tamari (NOT GAPS Legal because it is derived from soy, it’s OK to omit)
- 1.5 Tbsp dry mustard
- 3 Tbsp apple cider vinegar
- 1.5 tsp chili powder
- 1 tsp paprika or smoked paprika
- 1 tsp red pepper flakes (or more to taste)
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- If using a Dutch oven, preheat oven to 325 degrees F.
- In a deep skillet over medium high heat, melt the cooking fat. When it is shimmering, brown ribs in batches in a single layer. Add cooking fat as needed to keep a layer of fat in the bottom of the pan. As they are done, put the ribs in a 6 qt (or larger) slow cooker crock or Dutch oven.
- When all ribs are browned, add the onions to the skillet and fry until golden and fragrant. Again, add cooking fat as needed.
- Add remaining ingredients, stir and bring to a simmer. Taste and adjust seasoning to your liking. Remember that the sauce will pull more spiciness from the pepper flakes as it cooks, so don’t add too much!
- Dump sauce and onions over the ribs in the crock or Dutch oven. Rather than stirring and risking dumping ribs everywhere, I used my tongs to pick up the ribs and move them around until they were all coated.
- If using Dutch oven, roast at 325 degrees F for 3 to 3.5 hours – until meat is falling off the bone.
- If using slow cooker, cook on High for 3 to 4 hours – until meat is falling off the bone.
- Remove ribs from sauce and put on plate. Pour sauce into a large saucepan and return the ribs to the slow cooker. Set to warm or low until ready to serve.
- Puree sauce with an immersion blender if desired. Simmer over medium low heat until slightly thickened.
- Serve with sauce over mashed potatoes, cauliflower mash, spaghetti squash, or zucchini noodles.