Entrees: Meat

Barbecue Boneless Ribs

Who doesn't love the taste of barbecue ribs? These ribs have the taste and fall-off-the-bone texture of restaurant ribs -- but without all the grease!


  • 2 1/2 pounds boneless, very lean beef short ribs, trimmed of visible fat (my butcher makes it from the center brisket)
  • Black pepper
  • Garlic powder
  • Canola no-stick cooking spray
  • 1 onion, sliced
  • 16 ounces of the best barbecue sauce you can get your hands on


  1. Sprinkle ribs lightly with pepper and garlic powder.
  2. Start heating large nonstick frying pan or skillet over medium-high heat. Spray pan generously with canola no-stick cooking spray. Place ribs in pan and brown ribs on all sides if possible (about 6-8 minutes altogether).
  3. Put sliced onion in Crock-Pot. Cut ribs into serving size pieces and put in Crock-Pot. Pour in barbecue sauce. Cover and cook on LOW about 8-9 hours (HIGH about 5 hours).

Makes about 8 servings

Nutritional Information:
Per serving (if half of the BBQ sauce is consumed): 221 calories, 28 g protein, 12.5 g carbohydrate, 5.6 g fat (1.8 g saturated fat), 83 mg cholesterol, 1.3 g fiber, 404 mg sodium. Calories from fat: 23 percent.

© 2008 Elaine Magee

Last Editorial Review: 4/7/2008