Grammy's Kitchen · Braised Short Ribs · Beef Back Ribs
One of 170 braised short ribs recipes we measured
from www.wellplated.com
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 5 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 11% |
| fat | 0% | 1% |
| aromatics | 0% | 9% |
| collagen idx | 0.0 | 0.9 |
| marbling idx | 0.0 | 0.9 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3-4 pounds beef back ribs* (1 rack) |
| 10 g | 1 1/2 tablespoons smoked paprika |
| 2 g | 1 teaspoon cayenne (or less, to taste) |
| 3 g | 1 teaspoon garlic powder |
| 5 g | 1 1/2 teaspoons onion powder |
| 8 g | 2 teaspoons kosher salt |
| 285 g | 1 cup BBQ sauce |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I loved the spice rub for this. I applied the rub the night before and put them in the slowcooker in the morning on low. No liquid, nothing else. About half way through, I poured the bbq sauce on top. They took 7 hours as described in the instructions and they” — a cook, 5★
“Hi Elizabeth, It’s a matter of personal preference. I always remove for pork and usually remove for beef; some say it is worth it to remove because the rub can penetrate better; others say keeping it on helps keep the ribs moist, so it’s a bit of a toss up (fo” — a cook