For those who take their BBQ seriously, these Espresso-Glazed Short Ribs are a must-try. The Campfire Espresso BBQ Sauce from Mama Dita’s delivers a bold, smoky, and slightly sweet punch, balanced by the richness of slow-braised short ribs. The result? Fall-off-the-bone goodness that’ll steal the show at your next cookout.
INGREDIENTS
- 4 beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup Mama Dita’s Campfire Espresso BBQ Sauce
- Fresh parsley, chopped
INSTRUCTIONS
- Preheat the Oven: Set to 325°F (163°C).
- Sear the Ribs: Heat oil in a Dutch oven and brown the short ribs on all sides. Remove and set aside.
- Sauté Aromatics: Add onion and cook until soft, then stir in garlic.
- Deglaze & Braise: Pour in broth, scraping up any bits, then stir in 1/2 cup of BBQ sauce. Return ribs to the pot, cover, and cook for 2.5 to 3 hours.
- Glaze & Serve: Brush ribs with the remaining sauce and broil for 3-5 minutes for a caramelized finish. Garnish with parsley.
🔥 Serving Tip: Pair with mashed potatoes and roasted veggies for a complete meal.