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:
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Brown sugar – sub white
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Garlic powder – 1 tsp minced garlic (using press) per 1 tsp powder
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Onion powder – garlic powder
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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):
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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;
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Cider vinegar – the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
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Brown sugar – barbecue sauce is sweet. If you don’t like sweet, you can cut it back.
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Garlic – I really like using fresh but powder is fine too;
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Onion powder – sub garlic powder;
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Mustard powder – sub with dijon or normal yellow mustard (not hot English mustard! Unless you WANT the heat!)
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Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won’t make it Asiany);
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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
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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! 😂
Gilbert Patenaude says
I’m sure they’ll be delicious! Half of my monthly recipe rotation, comes from you!
Have you ever started them in the slow cooker, on low, in the morning. Then finnished them off on the BBQ, for supper?
Gilbert Patenaude says
Never mind I just reread the directions. Oops!
Gary says
Always check with you for new recipes. I found this sauce was too sweet and too much pepper. I do plan to save the sauce for other BBQ recipes though.
Nagi says
Hi Gary, sorry you found it too sweet – Can I ask what type of tomato sauce you used? N x
M.Richards says
Made this tonight and it was fall off the bone DELICIOUS. Due to pandemic we have groceries delivered and I only received 3 small short ribs but they came out wonderful. Recipe is being added to my “Definitely Make Again” collection!
Christine King says
I made this recipe and replaced the water in the bbq sauce with pomegranate juice. Delish!
Nagi says
Sounds great Christine!! N x
Janet says
Cooked these for Father’s Day and they were absolutely yummy 😋!
Thank you Nagi (and Dozer)…
My husband went into a massive feeding frenzy and then couldn’t move for an hour!
Just wondering if you know of a cooking conversion time table/method by any chance? Eg. I had to cook the mini potato 🥔 stacks (180 degrees) with the ribs (160 degrees), so I guessed the extra time, which turned out fine luckily but I’d like something a bit more reliable!
Nagi says
Hi Janet, I’m so glad it was a hit!! I’m not sure what you mean by a conversion table sorry, it all depends on what you’re cooking to be honest! N x
Janet says
Thanks Nagi!
Actually I just found this:
https://thestonesoup.com/blog/adjust-cooking-times-for-different-temperatures/
I’ll give it a shot.
Rae says
Not surprising, but it’s a 10/10 again Nagi!
Your recipes never disappoint!
That was one happy husband this Fathers Day!
Nagi says
I love hearing this Rae!!! Thanks so much 🙂 N x
Amy says
Made these today as a Father’s Day treat. Incredible! They’re got a good kick so you need to like a bit of spice but wow. The bone was just decorative by the end. Thanks Nagi, another winner!!
Nagi says
Wahoo, sounds like you nailed it Amy!! N x
Jacquie says
Made these for Father’s Day dinner with pork ribs. Falling off the bone Delicious! Happy family! Happy mum!
Love your recipes!
Thanks Nagi
Nagi says
I’m so happy everyone enjoyed them Jacquie, that’s great to hear! N x
Natalie says
Another amazing recipe, thank you! These were perfect. My sauce was quite thin so I just strained it and boiled it down to thicken up. The perfect Father’s Day lunch served with slaw (with your avo dressing), baked potatoes, corn and bread to mop up the sauce. I’ll be doing these again and will try in the bbq/smoker. Thank you again!
Nagi says
YUM! Sounds perfect Natalie!!
Tahnee says
These were so yummy! Even my daughter who doesn’t like meat loved them. I was worried because I’ve never made beef ribs before, and they are expensive here, but they turned out perfectly. I didn’t change a thing.
Nagi says
That’s a great compliment Tahnee!!! I’m so glad they worked for you 🙂
Lallie Pillay says
Oh so delicious n yummy
The best marinade and sauce for shortribs
Nagi says
Thanks so much Lallie 🥰 N x
Nikki says
Just made these ribs for dinner tonight – absolute perfection! Thank you Nagi for your incredible recipes don’t know what I would do without you 🙂
Nagi says
Oh shucks! Thanks so much Nikki 🙂 N x
Colette Lock says
Cannot wait to make these this weekend, I had to go and buy beef short ribs when I saw this recipe.
Nagi says
I hope you loved them Colette!! N x
Jodie says
Thank you for another amazing recipe Nagi. Made these for dinner tonight and was told they are the best ribs I have ever made. Served on a bed of creamy mash potato.
Nagi says
YUM! Sounds like you nailed it Jodie! 🙌 N x
Jenny says
Hi Nagi😊 Will I need to double the sauce if I’m cooking 8-10 ribs ?
Thanks Jenny
Nagi says
Hi Jenny, if you adjust the servings using the scale, all the ingredients will adjust for you 🙂 N x
Raymond says
Hey Nagi! I’m looking forward to trying this recipe. Do you think it would improve the flavor more if we seared/colored the beef ribs first? When I make braised beef ribs I sear them in a hot pan first before finally braising, although that’s usually braised in red wine and beef stock
Nagi says
Hi Raymond, I find it’s not really necessary in this recipe as the sauce has so much flavour anyway! You’ll just dirty another pan 😉 N x
Terri says
These do look luscious! I have been wanting to make beef ribs but have hesitated because hubby and I are both very averse to fat in meat. Does the marbling in the meat really melt away?
Nagi says
Hi Terri! Most of it does – at the end of the bake you’ll notice a layer of fat on the surface of the sauce, this is all from the beef. It’s easy to scoop off using a flat spoon though if you refrigerate, it floats to surface and hardens into a disc you can literally lift straight off! Then the juiciness left in the beef (the shiny bits that looks like fat in the video when I pry the meat open) is actually mostly collagen which becomes butter-like when slow cooked and hot. Collagen is mostly protein not fat, it’s about 1/6th of the calories of fat and it’s actually very good for you (it is sold in powder form at health food shops!). So the juiciness you see and taste inside the meat is actually not very much fat! Certainly not after 4 hours cook time 🙂 N x
Logan says
Looks amazing, I just butchered a lamb and I have a few racks of ribs to do with lamb flaps, would love to see a lamb rib version!
Nagi says
Hi Logan, you could use lamb here – but I’ll put lamb ribs on mu list of recipe’s to create! N x
Logan says
Tried this out tonight with Lamb. Cooked a rack of 10 ribs for the family. The entire thing was amazing. Only improvement needed was to remove the back fat after cooking. The family loved it. In fact, my daughter who hates lamb smashed back a huge portion and asked if we could have that lamb every time!
Riley says
What an awesome pic of Dozer…and how incredibly thoughtful of whoever is getting you the calendars. Right now I’d like to be Dozer lol.
Recipe looks amazing in your video.
Nagi says
We all want to come back as Dozer – he has the life 😂 N x
Lex says
Hey Nagi, I saw Coles has Slow Cook Beef Short Ribs for $13/kg. Are they likely to have brine? If so, what’s the secret for cooking them please?
Nagi says
Hi Lex! I’ve googled for pics to see if I can read ingredients label but can’t 🙂 If they have been brined (ie check nutrition label, if it has much more than 100mg of sodium (salt) per 100 grams of meat, then it’s been brined (because raw beef has about 85mg of natural sodium per 100g). So if it IS brined, it’s hard to tell how salty it is so what I would do is err on the side of caution and reduce the salt in the rub down to 1/2 tsp and reduce Worcestershire sauce to 2 tsp. Then at the end when you mix to bring the sauce together, taste it and just add a bit more salt if need be. The brined beef will leech a lot of salty watery which is why you want to reduce salt in the recipe. 🙂 N x