Spice Rubbed Beef Short Ribs

Spice Rubbed Beef Short Ribs
Contributor

Whole Foods Market

These big, thick ribs offer a tender beef experience that's akin to braised brisket but packed with slow-cooked barbecue flavor. Note that these are knife-and-fork ribs, not finger food.

4
Servings
350
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Teaspoons  mustard powder
  • 1 1/2  Teaspoon  sugar
  • 1  Teaspoon  chipotle chili powder
  • 1  Teaspoon  ground cumin
  • 1  Teaspoon  parprika
  • 1  Teaspoon  salt
  • 4  Pounds  beef short ribs, English style, about 6 inches long each and cut between each bone
  • 3/4  Cups  prepared barbecue sauce

Directions

In a small bowl, combine mustard, sugar, chile powder, cumin, paprika and salt. Sprinkle the mixture all over the ribs, rubbing it in with your fingers, and set aside for at least 20 minutes, or cover and refrigerate for up to 1 day.

Preheat oven to 275 degrees. Cover a large baking sheet with aluminum foil and place the ribs on it. Bake in the middle of the oven until the ribs are fork-tender and the meat has shrunk away from the ends of the bones, about 2 hours.

When ribs are tender, prepare a grill for medium-heat cooking. Mix the barbecue sauce with a tablespoon or two of water (this will make basting easier). Place the ribs on the grill and cook, turning them and basting them frequently with the sauce, until well browned and nicely glazed, about 15 minutes. (Be careful not to let the sauce burn; move the ribs to a cooler area of the grill if they begin to char.) Transfer to a platter and serve.

Nutritional Facts

Total Fat
2g
3%
Sugar
78g
87%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
86g
66%
Protein
3g
7%
Vitamin A, RAE
82µg
12%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
61mg
6%
Choline, total
21mg
5%
Fiber, total dietary
6g
24%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
3µg
5%
Sodium, Na
450mg
30%
Water
405g
15%
Zinc, Zn
1mg
13%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.