Braised Barbecued Short Ribs With Horseradish – White Bean Sauce

Combine salt, pepper, garlic powder and paprika. Rub on short ribs to season. Heat oil in large sauté pan over medium-high heat. Sear all sides of ribs (eight at a time) making sure not to overload pan. Place seared ribs in suitable size baking dish. Mix barbecue sauce and chicken stock or water and pour over ribs, covering 2/3 with liquid. Bake in 325o oven for three hours — turning ribs every hour — until fork tender. Reserve braising liquid. Serve with Horseradish-White Bean Sauce.