For oven-cooked short ribs, gather 6 pounds of short ribs, 1/2 cup honey, 1/4 cup sweet paprika and 2 teaspoons each dry oregano and garlic powder. The recipe also requires 1/2 teaspoon cumin, 1/4 teaspoon Cayenne pepper and salt and pepper to taste. Let the rubbed ribs sit before cooking.
First, combine all herbs and spices in a mixing bowl, making sure they are well integrated. Next, massage the rub generously into the entire surface of the meat. Do not allow the ribs to sit in the rub for more than two hours before moving on to the next step of preparation. Place ribs tightly in an oven-safe dish with their fat side facing up. Preheat oven to 300 degrees Fahrenheit and cover ribs with foil. To ensure a better seal, consider placing an empty pan on top of the foil.
Cook the covered ribs for between one and a half and two hours, then remove from the oven to check how well they are done. Rib meat should be falling off the bone at this point. With tongs, flip meat over onto the other side and move around a bit in the pan. Now, drizzle honey over the top of the meat while raising the oven temperature to 450 degrees. Return ribs to the oven uncovered and cook for an additional 10 to 15 minutes.