Super Bowl Short Ribs

4 to 5 lbs. beef short ribs, cut crosswise into 2 to 2-1/2 inch lengths
coarse salt and coarsely ground black pepper, to taste
2 tablespoons olive oil
1 large onion, halved and slivered
1 cup beef broth
2-1/2 cups Finger Lickin' sauce

Preheat the oven to 350.

Sprinkle the ribs generously with salt and pepper. Place the olive oil in a Dutch oven (or other heavy pot) over medium-high heat. Brown the ribs well for about 8 minutes. Remove to a plate. Add the onions to the pot and wilt over low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onions.

Place the pot in the oven and cook, covered, about 30 minutes. Add the beef broth, and cook, covered, for 45 minutes more. Remove from the oven. Stir the Finger Lickin' sauce into the broth and spoon the mixture over the ribs.

Return the pot to the oven and cook, uncovered, for 40 minutes, basting once or twice. Skim and discard the fat. Serve with extra sauce, if desired.


Finger Lickin' Sauce
1 onion, finely chopped
4 cloves garlic, finely minced
2 cups ketchup
1 cup water
1/2 cup cider vinegar
1/4 cup canola oil
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice (from 1 large lemon)
1/3 cup (packed) dark-brown sugar
1 tablespoon honey
1 tablespoon chili powder
1 tablespoon ground cumin
2 dashes Tabasco sauce

Combine all of the ingredients in a heavy saucepan and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have blended, 10 to 15 minutes.

Pour the sauce through a fine mesh strainer into a bowl to remove the onion and garlic. Adjust the seasonings to taste. Use immediately or store, covered, in the refrigerator for up to a week.