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  1. 28 short ribs
  2. Kosher Salt
  3. Coarse pepper
  4. 2 Tbsp neutral oil (like walnut), divided
  5. 2 onions, halved and sliced
  6. 3 cloves garlic, minced
  7. 1, 18oz jar apricot jam
  8. 2, bottles, spicy barbecue sauce (I like gefen)
  9. 3 cups chicken stock
  1. Heat a large pot over medium high heat.
  2. The Liberally season short ribs on all sides with salt and pepper
  3. Once pot is hot, drizzle in 1 tbsp of oil.
  4. Working in batches add a few short ribs to the pot (do not over crowd)
  5. Brown ribs on all six sides (about 6-8 minutes per batch)
  6. Remove from the pot and continue until all the ribs are browned.
  7. Pour out all but 1 Tbsp of the fat that has accumulated in the pot
  8. Add onions and cook for 6-8 minutes stirring often.
  9. Once onions have softened add in garlic and cook for 1-2 minutes until garlic is fragrant
  10. Pour in apricot jam and sir until it is melted.
  11. Add the rest of the ingredients, stir and bring to a boil.
  12. Taste to adjust salt and pepper seasoning.
  13. Ladle out half the sauce and set aside.
  14. Once boiling, return short ribs to the pot
  15. Pour the sauce that was set aside over the short ribs in the pot.
  16. Bring mixture back to a boil.
  17. Once boiling, reduce heat to a simmer and cover the pot
  18. Simmer for 4 hours until the meat is soft and tender.
  19. Serve hot and enjoy!
  1. *You can absolutely make this with a brisket, veal ribs or spare ribs.
  2. For a brisket: Sear the same way. Half the amount of jam, bbq sauce and chicken stock. Check after 2 hours.
  3. For veal ribs: Marinate overnight in the sauce and bbq on a hot grill until cooked.
  4. OR
  5. Place ribs and sauce in a crock pot and cook overnight on low.
  6. For spare ribs: Same method as short ribs, only less cooking time. Check them after 3 hours.
  7. **Because every sauce and am has different sodium levels I did not give salt and pepper amounts. It is important to taste and adjust the amount of salt depending on the brands you use!
Peas, Love & Carrots