Glazed Beef Short Ribs with Bean Sprouts & Edamame

Name: Glazed Beef Short Ribs with Bean Sprouts & Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kansas City BBQ Sauce; 1/2 cup HEINZ Apple Cider Vinegar; 1/2 cup dark brown sugar; 2 Tbsp. pickling spice mix; 2 cups KRAFT Original Barbecue Sauce; Short Ribs; 3 qt. reduced-sodium chicken broth; 1/2 cup KRAFT Original Barbecue Sauce; 16 each beef short ribs (8 oz. each); 1 cup canola oil; Bean Sprout & Edamame Salad; 2 qt. frozen edamame (shelled), thawed; 2 qt. bean sprouts; 1/3 cup HEINZ Apple Cider Vinegar; 2 tsp. salt; 2 tsp. curly-leaf parsley, chopped

Servings: persons

Kansas City BBQ Sauce
1/2 cup HEINZ Apple Cider Vinegar
1/2 cup dark brown sugar
2 Tbsp. pickling spice mix
2 cups KRAFT Original Barbecue Sauce
Short Ribs
3 qt. reduced-sodium chicken broth
1/2 cup KRAFT Original Barbecue Sauce
16 each beef short ribs (8 oz. each)
1 cup canola oil
Bean Sprout & Edamame Salad
2 qt. frozen edamame (shelled), thawed
2 qt. bean sprouts
1/3 cup HEINZ Apple Cider Vinegar
2 tsp. salt
2 tsp. curly-leaf parsley, chopped

1
Kansas City BBQ Sauce Mix vinegar, sugar and pickling spice in saucepan.
2
Cook on medium heat until sugar dissolves, stirring frequently.
3
Stir in barbecue sauce.
4
Cook until heated through; strain.
5
Refrigerate until ready to use.
6
Short Ribs: Bring broth and barbecue sauce to simmer in large saucepan on medium-low heat.
7
Meanwhile, brush each short rib with 1 Tbsp.
8
oil.
9
Working in batches, sear ribs in saute pan on high heat 8 to 12 min., turning to brown all sides.
10
Transfer ribs to saucepan with stock mixture.
11
Cook 1-1/2 hours or until ribs are tender.
12
Cool.
13
Cover; refrigerate overnight.
14
Bean Sprout & Edamame Salad: Combine ingredients.
15
For each serving: Remove 1 short rib from braising liquid; place on sizzle platter.
16
Brush with 2 Tbsp.
17
Kansas City BBQ Sauce.
18
Bake in 450 degrees F convection oven 8 to 10 min.
19
or until heated through.
20
Serve 1 rib with about 1 cup Bean Sprout & Edamame Salad.

1770

kcal

Calories

131

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Kansas City BBQ Sauce, 1/2 cup HEINZ Apple Cider Vinegar, 1/2 cup dark brown sugar, 2 Tbsp. pickling spice mix, and more.

Yes, Glazed Beef Short Ribs with Bean Sprouts & Edamame falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!