BBQ Short Ribs

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


1 tablespoon vegetable oil
4.5 pounds beef short rib, 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
0.25 teaspoon dried thyme, crushed
1 large onion, diced (about 1 cup)


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