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! 😂
Margie Cooper says
Hi guys , i want to make these ribs but have been sent vac packed ribs 🤦♀️ could you please tell me if i can use these , thankyou . I love all of your recipes #1 fan !!
Esther says
No chopping!!! Literally mincing the garlic cloves is the ONLY work required for a ridiculously DELICIOUS meal. Thanks once again Nagi, another massive win!!!!
Lia says
I only have the vaccumed beef ribs rack. How do you adjust the recipes tor them?
James Christy says
I have now made this dish a few times. I started doing it with Chicken Thighs and now it’s a favourite dish for all the family and I do it for guests too who are always so surprised when they know how much Ketchup is in the dish. Thanks, you make me look good.
Elly says
This deserves 10 stars… I have made this a few times now and it is just sooooo goooood! Made it for company last weekend and everyone raved about it. It’s effortless and delicious… you simply can’t go wrong.
Emily says
Just checking, if you slow cooked it, is it 8 hours on low OR 5 hours on high? Or is it both. Thank you!
Art says
Dear Nagi
I make a mean beef short rib already, but today I was looking for something different and I needed a sauce to dip those tender morsels ! This recipe blew me away. It was fantastic. I cooked at a lower 275 degrees for 3 hours then basted open for 30 minutes. One side of me wished the sauce was a little thicker and tomato- y, but the the sauce that I did end up with was piquant, flavourful, and absolute stimulating. Fantastic combination! I made this with your sweet potato stacks cooked in muffin tins. Another winner! Thanks for the great inspirations.
Tennele says
Hey Nagi! I’ve made this twice before and it’s AWESOME! you’re a genius!
I was wondering if I could assemble the whole thing in the pan today and cook tomorrow. I want to serve it tomorrow but also use leftovers for pasta later in the week. I’ve heard that it’s a no-no to reheat food twice.
T 🙂
Karen says
I chose this recipe as not only does recipetineats have the best recipes but I loved that it included the sauce recipe from scratch. I cooked using the oven method and they were delicious and tender. I can’t wait to buy the cookbook.
Denise says
I did this for my husband and it was actually good but I did 1 cup ketchup and 1/2 cup barbecue sauce I use yellow mustard I didn’t have the dry mustard and I blend onion because I didn’t have onion powder
Aris says
Hi Nagi, a lot of beef recipes suggest searing the meat before slow cooking, I’ve found a chuck roast comes out great with this step. Would these cuts of meat benefit from a sear in this recipe? If so, how would I adjust cooking, and which cooking method would lend it’s self best to that added step? Have made the recipe as instructed twice with great results, love the recipe, just curious if we can kick it up a notch.
Nida says
Would you need to add water even though you used a bottle of barbecue sauce?
Rozsa Miskei says
Hi Nagi & Dozer!
Congratulations for your outstanding cook book!
I like ALL your recipes, and I already made a lot, but your bbq beef short rib is my family’s favourites, what I made yesterday. Thanks for your delicious ( and rich) recipes, thanks for your positive and humorous attitude what you sharing with us, including Dozer.
Kaye Milich says
Hi Nagi
I am wanting to make the BBQ Beef short ribs but have only been able to buy the ribs in cyvac packs.
How do I adjust the recipe to take this into account please.
Love your recipes….so good
Kind Regards
Kaye
Kim says
How long would the sauce last in the fridge? Or is it better to freeze the leftover sauce?
Maria says
Hey Nagi, long time user of MANY of your recipes and HUGE fan… as are my family!! I love beef ribs and had them many moons ago slow cooked overnight with a peppercorn sauce and shoe string fries…. Is there any way you could pretty please share a similar recipe, I would be forever in your debt!!! TIA Maria
Ash says
Hmmmm we did this in the pressure cooker following the instructions above and found that the fat hadn’t rendered down and they were quite fatty still… any advice on what to try next time?
Suzanne says
Made this for last night’s dinner and loved it even though it was a bit too sweet for us. Nagi if I have the sugar content will it still create the same glaze?
Winnie says
If I put in frozen beef ribs, can I increase the cooking time? Thanks
IRENE says
Tonight, we tried this recipe in our new slow cooker with the last 30 mins in the oven for caramelisation. It was GOOD!! My son told me to add this to our family’s favourite recipes so that I can cook again.
Thank you for giving tips on alternative ingredients that we can use. They are very handy.
I tried to look for the ribs in Coles but couldn’t find them. So, I went to a butcher outside Coles and told them I wanted to use a slow cooker. They got me the short ribs and the ribs were great!
Tommie Bisanz says
This site makes me hungry; What is your top tip for grilling? Thanks
Joanne pocklington says
I can only get tge beef short ribs with ingredients 13g salt.. Help
Nagi says
Hi Joanne – I would reduce salt in Rub down to 1/2 tsp, and reduce the Worcestershire to 2 tsp! Enjoy!! N x