I've made these many, many times and they're always awesome:

http://www.primal-palate.com/2012/01/braised-short-ribs.html

I use a slow cooker on low for 8-12 hours.

Dry rub, on the grill (apple wood) at around 275 for 4-5 hours, then heat up the grill (500-700) and sear for a couple of minutes.

Beef or pork? For beef, this recipe is a-MAZE-ing. I even cheat it a bit by just browning the beef, onions and carrots and then dumping wine, garlic, thyme, mushrooms, and some tomato on it, covering and roasting. If you search epicurious for "braised short rib" you'll get a bunch of variations on this, some simpler but same basic ingredients.

My family loves this recipe for pork ribs( haven't tried it with beef): 5 lbs of pork ribs, rubbed with spice mix and cooked in slow cooker on high for 4 hours. At the 3 hr mark, pour some BBQ sauce over them in cooker.

Turn on / preheat broiler to 450 and place rack 8-9 inches away. Put ribs on cookie sheet in a single layer, pour more BBQ sauce over it and broil for 15 minutes or until BBQ sauce caramelizes. This tastes like it's been in A bbq pit. Make a lot cause leftovers are great, if you are ever lucky enough to have any.

Spice mix made in the Magic Bullet with the grinding blade: Salt, black pepper, garlic powder, smoked paprika, dehydrated jalapeños,crushed red peppers, and cumin. This is roughly in amounts from most to least, according to your personal pref.

My favorite commercial BBQ sauce is Stubbs, but it's a local Central Tx brand, so not sure if it's available where you are. Most brands will do fine but many aren't gluten free and contain HFCS.

Here is a link to Practical Paleo's balsamic braised short ribs. I made them this week and they were succulent! I did reduce the balsamic to 1/3 cup, and braised them in the oven at 300 for 4 hours. http://healthkissed.com/blog/2012/08/practical-paleo-review

I ate a pork rib yesterday which I had smoked and frozen a month ago. I don't remember putting anything on it, but there could have been some Dijon mustard smeared on, and I might have bacon topped it to hold in moisture. Straight wood smoke for 2 hours at 300-350F gives such intense flavor that rubs and sauces aren't noticeable. I cooked a full-sized rib rack, then cut it into individual ribs to freeze. I top them with S&P and hot sauce when I eat them.

If I may add the following Korean short rib recipe but made as "Paleo" as I could:

http://www.kimchichronicles.tv/recipes/la-galbi/

1) Omit sugar, sub either stevia (2-3 packets depending on your level of sweetness). 2) soy sauce, also gone, subbed coconut aminos. perfect ratio 3) okay this is what gets not so Paleo. for the cola & alcohol. I cut back this amount a lot. first, I don't know many Koreans who use cola ( my future MIL is Korean and uses Sprite), so I use diet Sprite or just omit. second, if I use alcohol and don't have sprite, I tend to use a sweet white sparkling wine (think Riesling or Champagne). Amounts are pretty much the same, maybe slightly less. 4) skip the sesame seeds (don't need em).

Of course serve with kimchi and banchan (side dishes). I miss having the Korean food selection we had when we lived in LA. Riverside County has no Korean food. So I have to make what I can as Paleo as possible.

Another good short rib recipe would be a Paleo-fied kalbi-jjim! Time to go make some!

I juuuuust cooked ribs the other day.. I used to be a big fan of BBQ ribs the way my boyfriend makes them (oven then onto BBQ to grill crispy on outside soft on inside) but theres a few feet of snow in my backyard right now so I made them in the slow cooker on sunday night and they were falling off the bone and so delicious. I made sure they were covered in liquid: mostly water, mixed with a bottle of BBQ sauce and then the fat combined with that made almost a gravy-like consistency. I don't think I'll ever go back to BBQing them again!