Glazed Beef Short Ribs with Bean Sprouts & Edamame

Glazed Beef Short Ribs with Bean Sprouts & Edamame
16 servings


Ingredients Weights Measures
Kansas City BBQ Sauce
HEINZ Apple Cider Vinegar 4 oz. 1/2 cup
dark brown sugar 2.4 oz. 1/2 cup
pickling spice mix - 2 Tbsp.
KRAFT Original Barbecue Sauce 1.25 lb. 2 cups
Short Ribs
reduced-sodium chicken broth 6 lb. 3 qt.
KRAFT Original Barbecue Sauce 5 oz. 1/2 cup
beef short ribs (8 oz. each) 8 lb. 16 each
canola oil 8 oz. 1 cup
Bean Sprout & Edamame Salad
frozen edamame (shelled), thawed 2 lb. 2 qt.
bean sprouts 1.75 lb. 2 qt.
HEINZ Apple Cider Vinegar 2.8 oz. 1/3 cup
salt - 2 tsp.
curly-leaf parsley, chopped - 2 tsp.


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.

Kraft Kitchens Tips

Prepare using reduced-sodium beef broth or stock.
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Nutritional Information

Nutrition Information

Total fat
 27 g
Saturated fat
 6 g
 55 mg
 1280 mg
 33 g
Dietary fiber
 2 g
 22 g
 29 g
Vitamin A
 0 %DV
Vitamin C
 15 %DV
 4 %DV
 50 %DV