- 2 teaspoons powdered mustard
- 1 1/2 teaspoon sugar
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon coarse sea salt
- 4 pounds (about 4) English-style beef short ribs, each about 6 inches long
- 3/4 cup prepared barbecue sauce
Preheat the oven to 275°F. 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 1-2 tablespoons 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.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.