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You are here: Home / Uncategorized / baked bbq short ribs

baked bbq short ribs

March 1, 2011      1 Comment

You’re looking at one pound of Whole Foods beef short ribs. Mmmm. (Ok, not really “mmmm”. I’m not a huge red meat fan. I do this for Mr PugRunner).

Marinate these bad boys in your favorite BBQ sauce, for at least an hour in an airtight container or ziploc in your fridge. What? Do I make my own BBQ sauce? Excuse me a minute…

HAHAHAHAHAHAHAHAHA!!!

Look. There are a lot of different kinds of barbecue, but have you ever heard of Jersey BBQ? I didn’t think so.

Put your ribs, fat side down, in a foil lined baking dish (the foil makes cleanup easier) and spread a little more sauce on them. Pop in a 400 degree oven for 45-60 minutes.

In the meantime, shred up some extra sharp cheddar.

About 20 minutes into baking.

Bring 2.5 cups of water and 2 tbsp water to a boil. Add a large bag of yellow rice. Boil for 1 minute, stirring…

And then lower the heat, cover and let cook for 20-25 minutes.

The finished rice – beautiful.

But not as beautiful as Mr PugRunner declared these ribs. These guys were literally falling off the bone.

I used a tip I learned tonight, and tossed the straight-from-the-oven ribs into a bowl of a little more BBQ sauce. I worked them around with the tongs before plating.

Ribs garnished with chopped green onion, yellow rice with cheese and baby lima beans. Yum.

(And here’s a little tip on the rice. There’s a counter-service chain in South Florida called Chicken Kitchen. They are famous for a heavenly little thing called the “Chop-Chop,” which is basically a chopped up marinated chicken breast, served over yellow rice with cheese and the most amazing curry mustard on the side. Through the miracle of the internet, I was able to find a recipe that pretty much nailed the curry mustard (4 parts mayo:1 part yellow mustard:1 part milk:curry powder to taste). The next time you feel like chicken and yellow rice, add the cheese (or not) and whip up a batch of this curry mustard for dipping.)

Enjoy!

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  1. Agness of Run Agness Run says

    February 2, 2017 at 9:36 pm

    It’s such a delicious and convenient lunch idea. Love the combination of ingredients with barbecue ribs

    Reply

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Welcome to Runs With Pugs. My name is Jenn and this is the story of my love affair with running and finding myself through fitness. From C25K to marathon, from triathlon to SUP, from broken leg to the recovery journey... I'm sharing it all. I'm a wife and mother of one, living in NE Florida, in love with travel, adventure, and food. Oh. We have pugs and a hedgehog, too. Thank you for joining us! We're glad to have you along for the ride!
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I am not a doctor or medical professional, nor do I play one on the internet. This blog reflects my personal experiences on my own fitness and running journey, and the processes that work for me. Before you begin any exercise regiment, please consult your physician.
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