Boneless BBQ Short Ribs

BBQ Short Ribs

Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!


  • 2 lbs. boneless beef short ribs, cut into 3-inch long pieces
  • Kosher salt and freshly ground black pepper
  • 1/3 cup light brown sugar (I added a little more for extra sweetness)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried ground thyme
  • 1/2 tsp. paprika
  • 1/3 cup ketchup
  • 1/2 tbsp. white vinegar
  • 1/2 tbsp. yellow mustard
  • 1/2 tbsp. Worcestershire sauce


  1. Preheat the oven to 300° F.
  2. Arrange the short ribs in a medium size baking dish and season with salt and pepper.
  3. In a small bowl, combine all the remaining ingredients and stir to incorporate.
  4. Pour the sauce over ribs and toss well, coating all the pieces.
  5. Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
  6. Remove from oven and serve.

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BBQ Sauce

I came across Carla Hall’s BBQ Chicken recipe on The Chew’s website while I was searching for chicken dishes as I had some chicken thighs that needed to be made right away, put in the freezer or thrown out. The comments on the page said there were a few missing ingredients that were on the show, so I watched the video from that day, and Carla mentioned a few of them that weren’t listed. I decided to give it a try with the addition of those ingredients, in the amounts I thought suitable, and it turned out amazing! I absolutely love this sauce!


Jerk Chicken Rub:

  • 2 tbsp. paprika
  • 1 tbsp. cayenne pepper
  • ½ tbsp. onion powder
  • ½ tbsp. garlic powder
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. cinnamon
  • ½ tsp. coriander
  • ½ tsp. ground cloves
  • ½ tsp. ginger
  • ½ tsp. salt


  • 1 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar
  • 2 tbsp. Worcestershire
  • 2 tbsp. lemon Juice
  • 1 tsp. Jerk Chicken Rub


  1. Mix all ingredients together for the chicken rub in a small bowl.
  2. Mix all barbecue sauce ingredients (which includes 1 teaspoon jerk chicken rub made above) in a small pot and simmer over a low heat for 15 – 20 minutes. Adjust salt, if necessary.

I cooked my three chicken thighs (seasoned with salt & pepper) in a little extra virgin olive oil in a medium skillet over medium-high heat for about 6 minutes on each side, then transferred to a 350F oven for approximately another 10 minutes. Once cooked through, I removed from the oven & brushed the pieces with the barbecue sauce. 

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