So I made me some of my favourite barbecue short ribs yesterday for diner. Here’s the sequence of events:

First, remove the silver skin on the back of the ribs . Not everybody does that, but I like it better since it allows the spices to better penetrate the meat on the back side. Then rub them thoroughly and generously with your favourite barbecue rub. Wrap them up or cover and store them in the fridge for at least two hours.


Then, wrap them air tight in aluminium foil and put them in the oven at 150 °C (around 300 °F) for another two hours. Just let them cook and don’t mess with them. When done, they look like this. 


Turn up the heat to about 230 °C (around 450 °F) and unwrap your ribs. Make sure you line your baking sheet with foil at the latest by now, since from now on they’ll make a mess. Brush them with a generous amount of your favourite bbq sauce on the back side first and grill for about 5 minutes, then flip them over and do the same on the other side. Take out and serve (hot!)

They literally fall off the bone. Yummy.