BBQ sauce braised short ribs

 Cut short ribs between the bone until they are a small enough size to fit into a baking dish.

Combine brown sugar, ketchup, apple cider vinegar, dijon mustard, worchestershire sauce, paprika, garlic and onion powders in a mixing bowl and whisk to combine. 

Pour your sauce into a baking dish and nestle your short ribs in the sauce, flipping the ribs over a few times to make sure they are coated.

Pre-heat your oven to 300 degrees.

Cover your baking dish with aluminium foil and bake short ribs for 3 hours, removing the foil with thirty minutes left in the cooking process so that they can brown.

You can cook these for an additional 30 minutes if you want more tender meat. 

Let cool for 10 minutes and serve immediately or if you want to eat it later you can package it up for the fridge. 

If you eat it later, you will probably want to skim off some of the fat left behind from the ribs in the sauce. Let the sauce sit for a few minutes and the fat will come to the top and you can strain it off with a spoon. If you let the sauce cool fully, the fat is much easier to see and skim or avoid.