I found a recipe for homemade BBQ sauce in my late mom’s recipe box years ago, and it has been a staple in my kitchen ever since. She had a knack for creating or collecting recipes that were quick, easy, and full of flavor, and this one’s no exception. The sauce is rich and complex – just the right balance of sweet, tangy, and spice – and brings something special to almost any meat. I use it often with our Pulled Beef and Pulled Pork Sandwiches, but these boneless BBQ chicken breasts are my go-to when I need something fast. (Those other two are made in the slow cooker.)

Here’s why I love this barbecue chicken recipe, and I think you will, too:

• Quick and easy – ready in under 30 minutes, making it perfect for busy weeknights
• Chicken turns out tender, moist, and full of flavor
• Calls for our unique homemade BBQ sauce – sweet, tangy, and perfectly spiced
• Versatile – great on its own or in salads, quesadillas, or even on pizza
• Can be baked or grilled

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

• Boneless, skinless chicken breasts (about 5 ounces each) – Boneless thighs also work, but they don’t hold their shape as well and aren’t quite as visually appealing on the plate.
• Kosher or sea salt – Lightly salting the chicken before searing helps bring out its natural flavor.
• Vegetable or canola oil – Use an oil with a high smoke point to ensure a good sear without burning.
• Oklahoma Barbecue Sauce – I recommend my homemade version, but store-bought works in a pinch.
• Chopped Italian parsley and green onions (for garnish) – Optional; they add a fresh pop of green against the deep red sauce.

Prefer bone-in, skin-on chicken? 

You can use breasts or thighs, just increase the baking time to 35 to 45 minutes and add the sauce halfway through, to prevent it from over-caramelizing. Also, be sure to sear skin-side down first for best flavor and texture.

Here’s all you have to do to create this quick and easy chicken:

1. Prep oven and chicken.
   Preheat oven to 375 degrees.  Pat the chicken breasts dry with paper towel and season lightly with salt. If needed, pound breasts to an even thickness.
2. Sear one side of chicken.
   Heat 2 tablespoons oil in a large cast-iron or ovenproof skillet over medium-high heat. Once the oil is hot and shimmering, place the chicken in the skillet in a single layer, smooth side down. Cook for 2 minutes or until lightly browned.
3. Flip, add sauce, and bake.
   Flip breasts over and place back in pan with the seared side up.  Brush the top of the chicken liberally with BBQ sauce. Place in preheated oven and bake for around 15 minutes or until the internal temperature reaches 165 degrees on an instant-read thermometer inserted in the thickest part of the chicken.
4. Rest, garnish, and serve.
   Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.
   

If you want more smoky flavor, then you can also grill the breasts. Here’s how:

1. Prep grill. 
   Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high. Once the grill is heated, bank the coals to one side of the grill, or if gas, turn off one burner. Oil the grill. 
2. Sear chicken.
   Place chicken on the hot part of the grill, skinned (smooth) side down, and cook, uncovered, until lightly browned, around 2 minutes. 
3. Flip, add sauce, and grill.
   Turn the chicken over and move to the cooler part of the grill. Brush with barbecue sauce, cover, and cook until chicken reaches 165 degrees on an instant-read thermometer, around 10-15 minutes. 
4. Rest, garnish, and serve. 
   Remove chicken from the oven and let rest for around 5 minutes. Garnish with chopped parsley and green onion and serve, passing additional sauce on the side.

Quick and easy side dishes

Here are a few quick and easy sides that come together fast and pair perfectly with this BBQ chicken recipe:

• Simple Mixed Greens Salad – Toss with my Dijon Vinaigrette dressing.
• Lemon Mayonnaise Coleslaw – Crisp, creamy, and just the right amount of zing (use pre-shredded cabbage to save time).
• Instant Pot Potatoes – Creamy and tossed with butter, 
• Steamed Broccoli with Lemon-Curry Mayo – Bright, flavorful, and on the table in 10 minutes.
• Corn and Prosciutto Salad – A fresh mix of sweet corn, salty prosciutto, and vibrant chives.

Make ahead sides

Leftover chicken ideas

Don’t let a single bite go to waste:

• BBQ Chicken Quesadillas – Swap in chopped BBQ chicken for the pork in my Leftover Pork Quesadillas (omit the Mexican Seasoning).
• Tarragon Chicken Salad – Use this BBQ chicken in place of plain cooked chicken for a smoky twist.

Ingredient Substitutions and Variations

While I think this recipe is delicious as is, you can vary the ingredients to suit your tastes, dietary requirements, or what you have on hand. Here are a few suggestions:

• Cheese: Sharp Cheddar gives the best flavor, but you can swap in part Monterey Jack for a milder bite. Avoid using soft cheeses (like cream cheese) or low-moisture blends, which won’t hold up as well in this recipe when baked.
• Jalapeño peppers: For a milder version, you can leave them out or substitute an extra can of green chiles. 
• Onion: Finely chopped green onions or shallots will also work. Just keep moisture content in mind – if they’re juicy, give them a quick blot with a paper towel.
• Add-in: Try a little crumbled bacon. Just don’t overload the mix – you want it to hold together when baked and sliced.

Serving Suggestions

These delicious bites can be served warm or at room temperature. For a more polished presentation, I like to place each square in a paper candy cup. It keeps fingers clean and adds a nice touch for buffet-style serving. Serve them on a tray, alongside other Southern-inspired appetizers for a themed spread. Here are some options:

• Benedictine Cheese Canapés
• Cheese Torte
• Cheese Straws
• Ham and Cheese Biscuits
• Country Ham Spread

And, of course, don’t forget the Mint Juleps!

If you’re planning a Derby Day party, check out Taste the Winning Flavors: Two Kentucky Derby Dinner Menus

As summer heats up, it’s the perfect time to enjoy light and refreshing meals that are packed with flavor. Main dish salads are my go-to, and this Avocado and Mango Salad with Pork Tenderloin is a standout. Inspired by a pork salad recipe in the Junior League of Denver cookbook, “Colorado Collage,” I created this dish after experimenting with different ingredient combinations and dressings. The result is a bold, refreshing, and satisfying salad that’s not too heavy. It’s become a favorite in our household for both a weeknight meal as well as a casual weekend gathering, and here’s why:

• Flavor explosion. The combination of creamy avocado, sweet mango, savory pork, and the vibrant sesame-ginger dressing creates a unique and bold taste sensation. Pistachios add a surprising new flavor and a bit of crunchy texture.
• Perfectly balanced. The mild pork tenderloin complements the vibrant flavors of the avocado, mango, and tangy dressing for a well-rounded dish.
• Light yet satisfying. Lean pork tenderloin keeps the salad light, while still providing a satisfying protein source.
• Quick and easy. This recipe is perfect for busy weeknights as it takes less than one hour to go from prep to finished dish! I use a purchased Sesame Ginger Dressing to save even more time.
• Versatile. Customize the ingredients to your liking and dietary needs. And, choose your preferred method for cooking the pork (grilled or roasted) – or use leftovers!
• Eye-catching presentation. The vibrant colors and textures of this salad make it a showstopper on any table.

Here’s what you’ll need to make this impressive salad (quantities and other details are provided in the recipe card below):

• Pork tenderloin – this lean cut of meat is a favorite of mine. It’s readily available, can be frozen to have on hand, is easy to cook, flexible, and flavorful without overpowering.
• Olive oil – brushing the tenderloin with oil before cooking ensures a nice brown crust.
• Kosher or sea salt and fresh ground black pepper – brings out the flavors in the pork and other ingredients.
• Mixed greens – I like to use spring greens or a mix of greens that includes bibb lettuce to ensure a bit of texture.
• Large ripe mangoes – for this recipe, I recommend using Tommy Atkins mangoes, the red and green ones commonly found in U.S. grocery stores. To determine if a mango is ripe, just give it a squeeze with your fingers. If it gives, it’s ready to eat.
• Large ripe avocados – To minimize bruising, I recommend purchasing avocados hard and letting them ripen on your kitchen counter. The test for ripeness is the same as for a mango. Make sure they’re not overly ripe – they can become mushy in the salad.
• Medium red onion – adds nice color to the salad as well as another layer of flavor.
• Cilantro leaves – I mix these into the greens for a subtle hint of bright citrusy flavor.
• Roasted pistachios (salted or unsalted) – according to my Flavor Matrix guide,  pistachios are an excellent pairing with both mangoes and lettuce. And my testing confirms the guide is correct!
• Sesame Ginger Dressing – I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  Other excellent options are my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Lime, optional – a squeeze of lime added just before serving adds a bit of brightness to the salad.

This Avocado and Mango Salad with Pork recipe is extremely flexible and can easily be modified to fit your diet and/or tastes. Here are a few suggestions:

• Instead of pork tenderloin, use grilled or seared chicken breasts, salmon, or even shrimp.
• Substitute sliced peaches for the mangoes.
• Use fresh basil or parsley leaves in place of the cilantro.
• Experiment with different dressings, such as my Mango Salad Dressing or Lemon Basil Tahini Dressing. 
• Add sliced jalapeno peppers for a bit of spice, or halved grape tomatoes for a nice complementary flavor and pop of color. 
• Sprinkle salad with crumbled goat cheese for a bit of tang.

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms chuck roast into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness. 
 
Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

• Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
• Kosher salt
• Fresh ground black pepper
• Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
• Beef broth (or water)
• Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
• 4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef. 

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

1. Prep roast.
   Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
2. Sear roast.
   Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
3. Put all ingredients in slow cooker; cook.
   Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. 
4. Drain, shred.
   Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
5. Cook shredded meat with sauce.
   Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours. 
6. Adjust seasoning.
   Taste and stir in more sauce if desired. 

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling. 
 
Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

• Dorothy’s Potato Salad
• Lemon Mayonnaise Coleslaw Recipe
• Green Bean Salad with Feta and Mint Vinaigrette
• Easy Corn Pudding Recipe
• Corn and Prosciutto Salad
• Tossed green salad with Dijon Mustard Vinaigrette
• For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

For more ideas on what to serve at a BBQ, check out my post 5 Menus for Your Next BBQ.

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

• Use beef brisket instead of chuck roast.
• Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich (see our recipe for Pulled Pork Sandwiches!
• Substitute apple cider vinegar for the Worcestershire sauce.
• Simply use water to slow cook the beef instead of beef broth.
• Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned. 

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days. 
 
To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating. 

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.
 
Here’s what sets this recipe apart and why it’s a personal favorite:

• Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
• Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
• Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
• Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
• Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.  

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

• Mayonnaise
• Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
• Curry powder – Madras is my personal preference
• Tumeric
• Ground cinnamon
• Cayenne pepper – for just a bit of heat!
• Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

• Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
• Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
• Raisins
• Green onions
• Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
• Green apple – Granny Smith is my recommendation.
• Kosher salt
• Ground black pepper
• Toasted slivered almonds

I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:

• Use roasted peanuts or cashews instead of almonds
• Substitute chopped red onion for the green onion
• Substitute golden raisins for regular
• Add chopped bacon
• Add chopped fresh tomato
• Add chopped jalapeno pepper

My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.
 
Here are a few other ideas for serving:

• In hulled-out large tomato halves
• Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
• As a lettuce wrap (inside large boston or romaine lettuce leaves)
• Stuffed inside a pita half
• In individual lettuce-lined bowls

In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside: 

• Jeanne’s Gazpacho
• Carrot Vichyssoise (Chilled Vegetable Soup)
• Vichyssoise Recipe – Cold Potato Leek Soup with Cucumber
• Chilled Tomato Dill Soup

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation. 
 
I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

Here’s what you’ll need to create these delicious, messy-to-eat sandwiches (quantities are in the recipe card below):

Sloppy Joe filling:

• Ground turkey (90% lean) – I tried this recipe with 85%, 90%, and 99% lean ground turkey, and around 90% was the best in terms of moistness and flavor
• Yellow onion
• Large red bell pepper (can also use green pepper), optional – the pepper adds a nice layer of flavor, but tested without was also delicious
• Kosher salt
• Garlic cloves
• Light brown sugar
• Chili powder
• Ground cinnamon – a subtle addition that adds depth and balances the sweetness
• Tomato paste
• Yellow mustard
• Worcestershire sauce
• Fresh or canned diced tomatoes
• Beer – all of the alcohol will be cooked off when preparing the filling, but if you prefer you can substitute the juice from the canned tomatoes (or water)
• Red wine vinegar
• Fresh ground pepper 

To serve:

• Hamburger buns
• Melted butter (to brush the buns before toasting)
• Toppings: Cheddar cheese, red onion, jalapeno pepper, lettuce, dill pickle

While this Turkey Sloppy Joe recipe is delicious as is, feel free to get creative and make it your own. Here are a few suggestions:

• Add chopped jalapeno or serrano peppers, or your favorite hot sauce to the turkey mixture.
• Add more chopped vegetables – carrots, zucchini, or mushrooms can be sautéed along with the onions and peppers.
• The alcohol in the beer will cook off; you can also use nonalcoholic beer, water, or the tomato juice from the canned diced tomatoes.

As mentioned above, I like to serve these Turkey Sloppy Joes on toasted hamburger buns with various toppings on the side, including:

• Sliced Cheddar or American cheese
• Sliced red onion
• Sliced jalapeno peppers (seeds removed unless you like spice!)
• Lettuce leaves
• Sliced dill pickles

Here are some side dishes that pair well with these Sloppy Janes:

• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad
• Green Bean Salad with Feta and Mint Vinaigrette
• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Best Broccoli Salad Recipe

Find more serving suggestions and ideas for your next BBQ in my post 5 Menus for your Next BBQ.

If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
 
To reheat, place the mixture in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the sauce if it has thickened in the refrigerator.

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

• Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
• Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
• Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
• Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
• Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
• Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
4. When the timer goes off, immediately release the pressure, following the “quick release” method.
5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
4. Remove from water and pat dry.

Assemble Egg Salad

1. Remove shells from hard-boiled eggs.
2. Chop eggs and place in a medium mixing bowl.
3. Stir in mayonnaise, mustard, onion and chives.
4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

• Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
• Use yellow mustard instead of Dijon.
• Substitute chopped shallots for the green onion.
• Add chopped fresh dill – or use in place of the chives.
• For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
• Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

The ideal cut of beef for braising is bone-in short ribs, as the bone adds richness and depth of flavor to the dish. Beef short ribs come in two main styles, English and Flanken:

• English-style short ribs are cut parallel to the bone, with one bone per piece, and contain a larger piece of meat. They are often more tender and have a higher fat content, making them ideal for braising.
• Flanken-style ribs are cut across the bone, resulting in thinner pieces of meat with several smaller bones attached.

When selecting beef short ribs for this recipe, opt for English-style ribs if you can find them. The marbling (fat distribution) within the meat, adds flavor and helps keep the ribs moist during cooking. And, look for ribs that have a bright red color and avoid those with excessive fat or a grayish hue.

If you can’t find bone-in English-style ribs, you can use either boneless or flanken-style with this recipe. Just keep in mind that they will have sightly less flavor.

Here are the ingredients you’ll need to make this easy recipe, all of which should be available at your local grocery store (quantities are included in the recipe card below):

• Bone-in beef short ribs, preferably English cut
• Vegetable oil, canola oil or other high smoke point oil
• Kosher salt
• Fresh ground pepper
• Yellow onion
• Tomato sauce
• Light brown sugar
• Jalapeno pepper
• Garlic
• Dry mustard
• Cayenne pepper
• Ground cloves
• Ground cinnamon
• Beer
• Fresh cilantro, optional for garnish

Here’s a detailed step-by-step guide to braising beef short ribs (more abbreviated directions are in the recipe card below):

A. Prepare the ribs

1. Bring to room temperature.
   Take the short ribs out of the refrigerator bring to room temperature. Allowing the meat to warm up slightly before cooking ensures more even cooking throughout.
2. Rinse and pat dry.
   Rinse the ribs under cold running water and dry with paper towels to remove any excess moisture. This step is important because it helps create a nice crust on the meat when searing. 
3. Season.
   Brush the ribs all over with vegetable oil, then generously sprinkle both sides with kosher salt and ground black pepper. The salt helps enhance the meat’s natural flavors while the pepper adds a subtle kick. And, the oil helps to form a nice crust.
4. Sear.
   Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
5. Preheat oven.
   Move one of the racks to the bottom third of the oven and preheat to 325 degrees.

B. Prepare the Spicy Sauce

1. Cook onions.
   With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling. 
2. Add remaining sauce ingredients; simmer.
   Add the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon to the onions; stir well to combine. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes.
3. Turn off heat and stir in beer. 

Braise the beef ribs in the Spicy Sauce

1. Add ribs to sauce.
   Nestle ribs among the sauce, bone side up (fat side down), in one layer.
2. Cover and braise.
   Cover the pan and bake until meat is very tender, around 2 to 2 1/2 hours. You can check the tenderness with a fork; the meat should easily pull away from the bone.
3. Remove from oven, let sit.
   Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes. 
4. Plate and serve.
   Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish the ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side. 

Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place the ribs and sauce in an airtight container and refrigerate.

To reheat: bring to room temperature, then cover and place in a 375-degree oven until heated through, around 30 to 40 minutes.