BBQ Braised Short Ribs with SGT Hart's BBQ Sauce

3-4 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 cup beef broth
1 cup SGT Hart’s BBQ Sauce (or Que Queen’s Jammin’ Reduced Sugar BBQ Sauce for a plant-based alternative)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Preheat & Season: Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper on all sides.
Sear the Ribs: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the short ribs in batches (to avoid crowding) and sear each side for about 3-4 minutes until browned. Remove and set aside.
Cook the Aromatics: In the same pot, reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
Build the Sauce: Stir in the tomato paste and cook for 2 minutes. Pour in the beef broth, SGT Hart’s BBQ Sauce, Worcestershire sauce, apple cider vinegar, and smoked paprika. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Braise the Ribs: Return the seared short ribs to the pot, making sure they’re submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Let the ribs braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Serve: Once the ribs are done, remove them from the oven and let them rest for a few minutes. Serve the ribs with the braising sauce spooned over the top, garnished with fresh parsley if desired.

For extra flavor, you can marinate the short ribs in SGT Hart’s BBQ Sauce overnight. This will give the meat an even deeper BBQ essence.

Serve over mashed potatoes or with roasted vegetables for a full meal.
Try it with a side of cornbread or a light coleslaw to balance out the richness of the ribs.

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