Braised Barbecued Short Ribs With Horseradish – White Bean Sauce

24 Short ribs, 3 oz. each
3 Tbs.Salt
1 Tbs. Black pepper
1 Tbs.Garlic powder
2 Tsp. Paprika
4 Tbs. Vegetable oil
2 C. Barbecue sauce
1½ C. Chicken stock or water

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.