KID NOTE: They did great with the ribs and broccoli and ok with the grits.
VEGETARIAN TIP: Instead of ribs serve roasted eggplant. Drizzle slices with olive oil, sprinkle with rosemary or herb of choice, and roast cut side down in a 425 degree oven for 45 minutes.
GLUTEN FREE MODIFICATIONS: Use gluten free barbecue sauce.
Husband says this might be the best short ribs he’s ever had. Super easy!
This was a great recipe-broiler idea was spot on! My oven is technically on the fritz (broiler still works) so I just added everything to the grits except eggs. Husband said the grits were how everyone’s first experience with grits should be! Great recipe!
Even my two year old loved the ribs. They were definitely fall-off-the-bone tender! The grits were yummy too!
I think it is because we live in Texas, but no one liked the ribs. The grits were excellent. I even used the left overs for breakfast the next day and they were YUMMY!!!
These were fall off the bone tender! Loved the grits, too. Had them for breakfast:)