BBQ Short Ribs
Recipe from Campbell's


BBQ Short Ribs

by 2  people


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Servings: 8
Prep Time: 15 mins
Total Time: 1 hr 35 mins
Related Categories: BBQ Beef Ribs, Short Ribs
 
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Ingredients
  • 4 1/2  lb.
    beef short ribs, cut into individual rib pieces
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Tomato Soup
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  • 2  tbsp.
    cider vinegar
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  • 2  tbsp.
    molasses
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  • 1  tbsp.
    Worcestershire sauce
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  • 1  clove
    garlic, minced
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  • 1/4  tsp.
    dried thyme leaves, crushed
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  • large sweet onion, diced (about 1 cup)
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Directions
1.
Season the ribs as desired. Heat an oven-safe 6-quart saucepot oven medium-high heat. Add the ribs and cook until they're browned on all sides, about 15 minutes. Remove the ribs with a slotted spoon and set them aside. Pour off any fat.
2.
Add the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion. Heat to a boil. Return the ribs to the pot. Cover and bake at 350 degrees F. for 1 hour or until the ribs are fork-tender.

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Fred
Fred's Finest Baby Back Ribs

No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.

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