Rodeo Ribs


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Rodeo Ribs

Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.


4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)

1 ½ Teaspoon Kosher Salt

1 ½ Teaspoon Freshly Ground Pepper

2 Tablespoons Olive Oil

1 Large Onion (Halved Lengthwise & Slivered)

1 Cup Beef Broth

2 Cups Rodeo Barbecue Sauce

Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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