Before I begin, let me first say that I almost always braise my short ribs. Why? Because they're so big, and so meaty, and they hold up really well to a good braise. But avid blog follower and now friend Holly put the seed in my mind to make some ribs. So - off to Whole Foods. And wouldn't you know it, no slabs of ribs - of any kind! No pork, no beef...nothing. Thus the decision to grab some HUGE short ribs.
Every single time I slow cook ribs in the oven, I always layer the bottom of the baking dish with sliced onions. It adds a really great flavor to the entirety of the dish. And if you like onions, like I do, they get caramelized and they soak up a lot of the bbq sauce - in other words they are delicious. :)
I also always start with a rub - for these huge short ribs, I estimated they would cook for about 2 hours at around 300 degrees. So I cover them in the rub, place them on top of the sliced onions, and then cook them for 1/2 hour. Then I pull them out, slather them with sauce, and cook for another 1/2 hour. Then I pull them out (see a pattern here?), turn them over, slather them with sauce and cook for 1/2 hour. Then I pull them out, slather them with sauce (making sure to really cover any parts that are beginning to darken) and cook for another 1/2 hour. If they aren't done to your liking at this point, you can put them back in for up to another 1/2 hour.
Alas, I have no recipe for you aside from that. Both my rub and my sauce are highly guarded secrets that you can only experience by being a guest in my home. However I WILL give you the list of ingredients for each - just not my special combination of quantities. Ain't I a stinker?
Rub (some ground, some not - I used a flavor shaker to combine)
grains of paradise
apple cider vinegar