Stovetop Apricot Barbecue Short-Ribs For Pesach – Peas, Love & Carrots

Name: Stovetop Apricot Barbecue Short-Ribs For Pesach – Peas, Love & Carrots
Total time: 60 min
Ingredients: 28 short ribs; Kosher Salt; Coarse pepper; 2 Tbsp neutral oil (like walnut), divided; 2 onions, halved and sliced; 3 cloves garlic, minced; 1, 18oz jar apricot jam; 2, bottles, spicy barbecue sauce (I like gefen); 3 cups chicken stock; *You can absolutely make this with a brisket, veal ribs or spare ribs.; For a brisket: Sear the same way. Half the amount of jam, bbq sauce and chicken stock. Check after 2 hours.; For veal ribs: Marinate overnight in the sauce and bbq on a hot grill until cooked.; OR; Place ribs and sauce in a crock pot and cook overnight on low.; For spare ribs: Same method as short ribs, only less cooking time. Check them after 3 hours.; **Because every sauce and am has different sodium levels I did not give salt and pepper amounts. It is important to taste and adjust the amount of salt depending on the brands you use!

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Ingredients

28 short ribs
Kosher Salt
Coarse pepper
2 Tbsp neutral oil (like walnut), divided
2 onions, halved and sliced
3 cloves garlic, minced
1, 18oz jar apricot jam
2, bottles, spicy barbecue sauce (I like gefen)
3 cups chicken stock
*You can absolutely make this with a brisket, veal ribs or spare ribs.
For a brisket: Sear the same way. Half the amount of jam, bbq sauce and chicken stock. Check after 2 hours.
For veal ribs: Marinate overnight in the sauce and bbq on a hot grill until cooked.
OR
Place ribs and sauce in a crock pot and cook overnight on low.
For spare ribs: Same method as short ribs, only less cooking time. Check them after 3 hours.
**Because every sauce and am has different sodium levels I did not give salt and pepper amounts. It is important to taste and adjust the amount of salt depending on the brands you use!