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Honey BBQ Oven Short Ribs
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| Sunny's Honey BBQ Oven Short Ribs Recipe courtesy Sunny Anderson Add Timer Ingredients | |
| 1/4 cup | sweet paprika |
| 1 tablespoon | onion powder |
| Kosher salt | |
| freshly ground black pepper | |
| 2 teaspoons | dry oregano |
| 2 teaspoons | garlic powder |
| 1/2 teaspoon | cumin |
| 1/4 teaspoon | cayenne pepper |
| 6 pounds | short-ribs, flanken-cut (about 6 ribs bone-in, cut into 5 to 6-inch strips) |
| 1/2 cup | honey |
Directions
Heat the oven to 300 degrees F.
In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
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