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Short Ribs with Raspberry Barbecue Sauce

Short Ribs


  • 5 pounds Certified Angus Beef ® short ribs
  • Water, as needed
  • 2 cups frozen raspberries
  • 9 ounces prepared barbecue sauce
  • 1/2 cup brown sugar
  • Salt and pepper to taste


  1. Heat oven to 250 degrees F.
  2. Season short ribs generously with salt and pepper; gently rub into meat. Place ribs into large baking pan with high sides and fitted with a metal rack. Pour approximately 1 to 2 inches water into the bottom of the pan; do not cover ribs with water. Cover tightly with foil or lid and roast 4 hours; do not uncover during roasting.
  3. Place raspberries in blender with 1/4 cup water and pureé. Strain through a metal sieve to remove seeds; discard seeds.
  4. Mix together barbecue sauce, brown sugar and remaining 1/4 cup water into raspberry pureé.
  5. Remove ribs from oven. Brush with barbecue sauce and grill 5 minutes on each side.
  6. Slice and serve.

Yield: 12 servings

Recipe and photo credit: Certified Angus Beef® brand.


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