BBQ Short Ribs

Campbell's BBQ Short Ribs Recipe

Tomato soup is the base for a sweet and tangy barbecue sauce that coats fork-tender beef short ribs in this delectable recipe.  

At a glance


15 min.


1 hr. 35 min.



Cook: 20 min.

Bake: 1 hr.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

1 tablespoon vegetable oil
4 1/2 pounds beef short ribs, cut into serving-sized pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon dried thyme, crushed
1 large onion, diced (about 1 cup)

How to Make It

  • 1

    Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides.  Remove the ribs from the saucepot.  Pour off any fat.

  • 2

    Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil.  Return the ribs to the saucepot.  Cover the saucepot.

  • 3

    Bake at 350°F. for 1 hour or until the ribs are fork-tender.

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