Description
Tender slow-cooked beef short ribs bathed in a rich, tangy homemade barbecue sauce, roasted low and slow in the oven until the meat falls off the bone. This recipe combines a flavorful dry rub and a sticky, caramelized barbecue sauce for the perfect hearty main dish.
Ingredients
Scale
Beef Ribs
- 6 x 350 g beef short ribs (about 10 – 12 oz each), patted dry
Rub
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Barbecue Sauce
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup
- 1/2 cup brown sugar, loosely packed
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- 2 cups water
Optional Garnish
- Chopped parsley or chives
Instructions
- Preheat Oven: Preheat your oven to 160°C/320°F, using either fan or standard setting, to prepare for slow cooking the ribs.
- Prepare the Rub: In a small bowl, combine all rub ingredients thoroughly. Press each beef rib into the rub mix, coating all sides evenly, then shake off any excess.
- Make Barbecue Sauce: In a baking pan, mix all barbecue sauce ingredients except water until combined, then stir in water to integrate fully.
- Coat Ribs in Sauce: Place the rubbed ribs into the prepared barbecue sauce, turning to ensure all ribs are coated well. Arrange ribs meat side down with bones exposed; it’s normal if bones are not fully covered by sauce.
- Bake Covered: Cover the pan tightly with foil or lid and bake the ribs for 3 1/2 hours at 160°C/320°F, allowing the meat to become tender in the sauce.
- Turn and Bake Uncovered: Remove the ribs from the oven, remove the foil, turn the ribs carefully (some pieces may fall over, which is fine), and spoon some sauce over the ribs.
- Bake Uncovered: Return the ribs to the oven and bake uncovered for an additional 30 minutes. Spoon sauce over halfway through to help caramelize the surface into a sticky finish. Check tenderness by gently prying ribs apart with forks; if not tender, cover and return to oven but typically 4 hours total is enough.
- Serve: Transfer ribs to a serving plate using a spoon as the meat will be very tender and loose from the bone. Stir the sauce before serving alongside the ribs. Garnish with chopped parsley or chives if desired.
Notes
- Use chunky beef short ribs with separated bones for best results. Smaller ribs (~250 g) also work but expect less yield.
- Adjust rub and sauce seasonings as needed when using different types of ribs or rack styles.
- Substitute mustard powder with Dijon or yellow mustard, and vinegar with white wine or champagne vinegar if needed.
- If sauce is too thick, add boiling water to thin. If too thin, pop back into the oven to reduce.
- The ribs will be fall-off-the-bone tender; the meat will not cling to the bones after cooking.
- Store cooked ribs and sauce in the fridge for up to 5 days; reheat covered in microwave or oven for best results.
- Freeze cooked ribs in airtight containers for up to 3 months; thaw fully before reheating.
- Serving Suggestions: Serve family style on a platter with sauce on the side or plate individually with sauce spooned over and garnish for a more elegant presentation.
