KANSAS City BBQ Sauce Mix vinegar, sugar and pickling spice in saucepan. Cook on medium heat until sugar dissolves, stirring frequently. Stir in barbecue sauce. Cook until heated through; strain. Refrigerate until ready to use.
SHORT Ribs: Bring broth and barbecue sauce to simmer in large saucepan on medium-low heat.
MEANWHILE, brush each short rib with 1 Tbsp. oil. Working in batches, sear ribs in saute pan on high heat 8 to 12 min., turning to brown all sides. Transfer ribs to saucepan with stock mixture.
COOK 1-1/2 hours or until ribs are tender. Cool. Cover; refrigerate overnight.
BEAN Sprout & Edamame Salad: Combine ingredients.
FOR each serving: Remove 1 short rib from braising liquid; place on sizzle platter. Brush with 2 Tbsp. Kansas City BBQ Sauce.
BAKE in 450ºF convection oven 8 to 10 min. or until heated through.
SERVE 1 rib with about 1 cup Bean Sprout & Edamame Salad.