Amazingly delicious and tender! These Oven-Roasted Savory Short Ribs are so easy to make. Make a double batch and remove the extra meat to make sandwiches that are out of this world! This is one versatile meat that you can use to make numerous dishes. Enjoy!
3/4 cup brown sugar
2 tbsp paprika
2 tbsp cumin
1/4 tsp cinnamon
1 tbsp fresh garlic, finely chopped
2 tsp garlic powder
1 tbsp salt
1 tsp cayenne
1 tsp pepper
1 tsp red chili flakes
4 pounds of short ribs, cut into 4 slabs
Preheat the oven to 200˚F. Rinse the slabs and pat them dry. Combine the brown sugar, paprika, cumin, cinnamon, garlic powder, salt, cayenne and pepper in a large mixing bowl.
Center a slab of the ribs on a large piece of tin foil. Pat the spice rub over the ribs, rubbing it in on all sides. Place the ribs meat-side down on the foil and fold tightly into a packet. Repeat for the remaining slabs.
Place the packets on a baking sheet and put it in the oven. Bake the ribs for 4 hours, then reduce the heat to 175˚F and bake for 2 more hours, or until a fork easily penetrates the meat. Open the packets and pour the juices into a saucepan. Bring the juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Skim the fat off the top and adjust seasonings.
Place the ribs, uncovered, in the broiler on high for 3-5 minutes, or until they have charred slightly. Drizzle the sauce over them, then serve.