Extremely hands off, foolproof way to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. Also known as short ribs, these are a prized cut for slow cooking!
BONUS: this all happens in one pan, it’s 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life!).
Slow cooked BBQ Beef Ribs
Beef ribs are the king of all beef cuts for slow cooking (pretty sure I said that in my Beef Short Ribs in Red Wine Sauce too). They are juicier than brisket and chuck (there’s always a few lean-ish patches, that’s just the way that cut is). Beef Cheeks come close, but ribs have one big thing going for them that cheeks do not:
THE BONE.
I don’t know what it is about fall apart meat on a bone, but it gets me every time. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems I’ve moved onto beef ribs!
If you’re new to beef ribs, this is an excellent way to introduce them into your life, and I’ll wager that they’ll become a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.
And it’s virtually a foolproof recipe – you just need to ensure it’s cooked long enough so the beef becomes like THIS:
BBQ Beef Ribs Rub
Here’s what you need for the Rub. There’s quite a few substitutions possible so don’t fret if you don’t have every item:
Beef Ribs
Beef ribs do come in a variety of cuts, but I’m using the most common cut (here in Australia) which is also called beef short ribs. It’s a chunky rectangle block, cut with individual bones and are very meaty.
They shrink about 30% so try to get big meaty ones. But if you can only get small ones ~250g/8oz, that’s still ok!
Beef rib RACK: sometimes you see beef ribs in rack form. They typically have less meat on them. They will work great in this recipe too – see recipe card for directions. However, make sure you do NOT use the rib racks that come vac packed – these have been brined and will be too salty (read ingredients, if it has anything in it other than beef, then it’s brined ie salt injected).
Beef alternative cuts: beef cheeks and chuck (cut into baseball size chunks) will both work really great here. For brisket, use the Barbecue Beef Brisket recipe.
Other meats: For pork ribs, use this recipe and for chicken, use this recipe.
Rub substitutions:
-
Brown sugar – sub white
-
Garlic powder – 1 tsp minced garlic (using press) per 1 tsp powder
-
Onion powder – garlic powder
-
Mustard powder – dijon or standard mustard
If subbing fresh garlic or mustard spread, then rub those wet ingredients on first before pressing into dry rub.
Beef Ribs braising liquid / homemade BBQ sauce
And here’s what you need for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (so it absorbs flavour as it slow cooks which is why we don’t need to marinate these ribs):
-
Ketchup is the primary flavour base for homemade barbecue sauce. You’ll find it in all my barbecue sauce flavoured recipes, including this (easy!) midweek Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and slow cooked brisket with BBQ Sauce. Sub with Aussie Tomato Sauce – it’s almost as good;
-
Cider vinegar – the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
-
Brown sugar – barbecue sauce is sweet. If you don’t like sweet, you can cut it back.
-
Garlic – I really like using fresh but powder is fine too;
-
Onion powder – sub garlic powder;
-
Mustard powder – sub with dijon or normal yellow mustard (not hot English mustard! Unless you WANT the heat!)
-
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won’t make it Asiany);
-
Cayenne – for a hum of warmth. This is not overly spicy. If you’re concerned, start with less and you can adjust right at the end. If you like it hot, start with the recipe amount then add hot sauce at the end.
How to make BBQ Beef Ribs
Dead easy – everything goes into the pan, then you slow cook it in a moderate oven until the meat is fall apart tender. It’s fabulously foolproof because there’s a big window before the meat will start to dry out from overcooking – I’ve left it in 1 1/2 hours too long and it was STILL juicy!
PRO TIP: Make in advance
If you’re a first timer or worried about cook timing for a scheduled meal (re: whether it will take longer for the beef to become fall-apart tender), make it earlier in the day or even the day before…or the day before! As with all slow cooked things (like stews, shanks), the flavour gets better with time and it’s really straightforward to reheat.
That makes this a sensational dinner party option! It plates up really elegantly, posh restaurant style – and I have options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, classic BBQ sides)
Here’s a close up look at the homemade Barbecue Sauce you end up with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, so you’re essentially making it with the ultimate money-can’t-buy beef stock!
ANOTHER PRO TIP: For a posh restaurant experience, strain the sauce to make it silky smooth. I do this for VIPs only.😂
Grilling option!
In the recipe video, I make this entirely in the oven, including the caramelisation at the end. But if it were warmer weather, I would have finished it on the BBQ! I’ve included directions for grilling in the recipe.
What to serve with BBQ Beef Ribs
As promised, I’m going to offer up a couple of different options for how to serve beef ribs – rustic, finger lickin’ barbecue style OR elegant fine dining style (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because it CAN be plated up elegantly):
Rustic Finger Lickin’ Good Barbecue Sides
I don’t know what it is about sides with mayo based dressings, but they just go so well with anything glazed with barbecue sauce!
My picks: Steamed corn, our best No Mayo Coleslaw, Green Bean Salad with Cherry Tomato Feta, cornbread (for mopping).
Elegant sides, fine dining style
My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.
Whichever way you go, it will be a hit. I know it, you know it! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
![Beef Ribs in barbecue sauce on a plate with coleslaw and corn](https://www.recipetineats.com/wp-content/uploads/2020/09/Beef-Short-Ribs-SQ.jpg?w=206&h=206&crop=1)
Beef Ribs with Barbecue Sauce - slow cooked short ribs!
Ingredients
- 6 x 300 - 350g / 10 - 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry
RUB:
- 1 tbsp brown sugar (sub white)
- 2 tsp paprika
- 1 tsp garlic powder (sub 1 tsp fresh garlic)
- 1 tsp onion powder (sub garlic powder)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder (Note 2)
- 1 tsp salt
- 1/2 tsp black pepper
Barbecue SAUCE:
- 2 garlic cloves , minced (sub 2 tsp powder)
- 1/2 cup apple cider vinegar (Note 2 subs)
- 1 1/2 cups ketchup , or Aussie tomato sauce
- 1/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
- 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce (sub soy sauce)
- 2 cups water
Optional garnish:
- Parsley or chives , chopped
Instructions
- Preheat oven to 160°C/320°F (all oven types).
- Mix Rub in a small bowl large, enough to fit one rib.
- Press beef ribs into the rub, coating all sides. Shake off excess.
- Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Cover tightly with foil or lid, bake 3 1/2 hours.
- Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!
SERVING OPTIONS:
- Share platter (rustic!): Serve ribs on a platter for people to help themselves with some sauce on it, and some sauce on the side for people to help themselves.
- Individual posh restaurant style: place rib on plate, spoon over sauce (see note about straining option). Garnish.
- See in post for side options (both rustic and posh!).
Recipe Notes:
- Mustard powder - dijon or yellow mustard
- Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar.
- Stove - 2.5 hours on low simmer, lid on (handle with care when removing)
- Slow cooker - 8 hrs on low, 5 hrs on high, then transfer to oven to caramelise 30 min uncovered, per recipe.
- Pressure cooker - 1 hr on high, follow slow cooker directions above. Depressurise naturally for 10 min, then release valve.
- Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.
Nutrition Information:
Life of Dozer
Calendar boy!
This calendar was a gift. And I was secretly extra thrilled because I thought it might be borderline too crazy-dog-lady to make one myself.
So I keep my fingers crossed every year on my birthday and Christmas that someone will give me a Dozer calendar. Eight years in, and I’ve never had to!! Someone always comes through! 😂
I made this with beef ribs and it turned out really well. So easy and so tasty! I was winging it a bit with quantities, and was concerned that the amount of water the recipe called for was too much, but it turned out just right! Totally delicious! Definitely making it again soon!
Perfect Valentine’s day supper for the entire family! How awesome is this recipe! Thanks a million Nagi 😍
I made this recipe 3 times and love it everytime.its the only rib recipe I make.
My family raved about this recipe. I made it with racks of ribs and they turned out perfectly tender and caramelized using the method recommended in the recipe and instructions. I’ve been requested to use this recipe from now on. Personally, it’s a little “hot” (spicy hot) for me, so for those with heat sensitivity, I’d halve the cayenne. Otherwise, it adds a great flavor and I would not omit altogether. Thank you for a winning recipe!
Hi Nagi, could not get any ribs except chryogenicaly packed. it does’nt list ingredients on the pack so i don’t know if it has had stuff pumped in it. what will i do
Amazing recipe easy! Love it
I love this recipe I make it at least once a month and always for friends visiting.
This recipe is so so good. Rich unctuous fall apart ribs. I served with creamy mash and steamed greens.
Highly recommend making a day or two in advance to let the flavours really reach their peak!
made this for dinner tonight and my family and I LOVED it!! So delicious and the BBQ sauce is amazing. I’m going to try more of your recipes.
Thank you so much
Another winner from Nagi, and the perfect example of every day food, no need to buy that one ingredient you aren’t going to use again for another year or two!
All flavours are spot on. Very yummy. Cooked it a few times now. Last time I’d run out of brown sugar and used molasses in its place. Was a brilliant substitute. I now have a few bottles to use as I made extra sauce.
Dear husband was sure he didn’t like short ribs. Early autumn last year, I ran out of recipe inspiration and decided to try the Barbecue beef short ribs recipe.
He loved it (so did our adult kids and their husbands). The recipe has been on rotation during cooler parts of the year since that fateful day.
Thanks for yet another great recipe.
Made this yesterday, and oh my goodness. Everyone loved them. They were gone, nothing left over. I saved the sauce for another day. Such a great recipe!
I have not seen bones & plates so clean after a dinner! Hubby & teenagers loved it. Definitely making double next time. Thank you for a great recipe that was easy and tasty!
This recipe was absolutely fantastic. Hands down the best ribs I’ve had in decades.
The only substitutions I made were crushed tinned tomatoes and a tbsp of tomato paste instead of the tomato sauce, because I didn’t have any on hand.
Otherwise followed this to a “T”.
I thought there would be leftovers with that much meat, but the whole lot was devoured by hubby and I!
That was the best meal ,I made it in an oven bag along with another meal in the crockpot added extra garlic to the sauce had it with corn coleslaw baby potatoes and sour cream still drooling big thanks you’re done it again
Been waiting ttry this for months. Finally was able to get some very nice meaty ribs. Did it all on the BBQ. For the last bit I put some maple chips on the coals for a bit of smokey flavour. It was a hit. Love you and this site.
My Man loves short ribs and I didn’t have any experience making them until I found this recipe. This recipe is a gem and dinner was loved by everyone in my family
This was awesome!!!!! I kept the BBQ sauce and used to bake chicken. It was great. I will certainly make again. Thank you for another great recipe.
Hi Nagi,
These ribs are insanely good!
Everyone loved them!
Thanks 😊 Monica