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! 😂
Shannon says
Hello. I am looking to make this but all they had was frozen boneless. I will thaw them before booking but do they need to cook less since they do not have the bone in them?
Barbara Francolino says
Excellent result!! I’m not sure why you say to put a dry rub on the short ribs because it just comes right off when you put them into the bbq sauce…am I missing something like searing them? I braised them on the stove top and then put them in a baking dish to brown up after they were tender. It was all so flavorful, and I will definitely make these again!
Ella G. says
My first attempt to cook with BBQ sauce. reading the list of your ingredients, I trusted it would be great – and it was perfect.I reduced it and leftover sauce will be frozen to be used with other meat dishes.
Listened to your interviews on ABC- very enjoyable. Many many thanks!
Nagi says
I’m so glad you enjoyed it Ella!! N x
Hannah says
This was way too sweet and acidic for my tastes (and my partner’s) unfortunately.
Zee Gimon says
I made this the other day, but I am wondering if my BBQ sauce was runnier than yours… The meat was great, however.
Nagi says
Hi Zee, if it was slightly runny, you can just simmer on the stove to reduce and thicken slightly more 🙂 N x
jaime hutchinson says
made this today in the slow cooker and it really was melt in your mouth good! and the bbq sauce was gorgeous (i did have to soak up some of the oil that had risen to the top but i couple of sheets of kitchen roll did the trick and left the rest of the sauce smooth and silky. made along with the cornbread as suggested and that was also a hit!!
Joyce says
Hi Nagi, this looks delicious! I’m planning on using the slow cooker but can I clarify that the recipe calls for 8 hrs on low then 5 hrs on high? Or can I just select one option?
Nagi says
Hi Joyce, it is one option – 8 hours on low OR 5 on high 🙂 N x
Miranda says
Hi, hopefully this isn’t a stupid question. I want to make this recipe for tonight. I went to get the ribs but all the store had was the vac packed racks and boneless ribs. I got the boneless ones. I’m not sure if them being boneless will make a difference in cook time or if I need to adjust anything? I got close to 3 pounds of them.
Zee Gimon says
Miranda, I had some meat that fell off the bone previous to cooking and I made it along with the bone-in ones. It turned out great. I don’t think you’d need to adjust anything.
yvon says
Can this be done on a grill using indirect heat?
Kym says
I Nagi, just made these beautiful amazing ribs. I have so much sauce left over. Can I freeze sauce then reuse for next time or any other ideas so there is no wastage.
Regards
Kym
Nagi says
Hi Kym, you can freeze the sauce and use on burgers, ribs, steak – anything! N x
Suzanne says
I ordered beef short ribs with hopes to make this recipe in the pressure cooker. I received thin cut instead. Will this still work? How should I change the timing? Or can you recommend a better suited recipe for thin cut short ribs?
Thanks!
Julia Bhatti says
OMG WOW!!!!! I have never felt compelled to comment on an online recipe…until now! This will be a go-to from now on!!
Gillie says
These were delicious! The flavor of the spice mix and the bbq sauce, amazing.
Steve says
Cooked this 3 days ago, absolutely brilliant! Sub’d 1/4 tsp Chilli powder for Cayenne Pepper – strangely ran out and not replaced – not too hot and beautiful taste, had it with corn on the cob. Leftovers last night over jacket potatoes possibly even better. This is going on high rotation.
Christian says
I’ve made this twice now and both times it has been amazing, the flavour is just right. Tip: Don’t mess with the recipe! It’s just so good.
Thanks Nagi! x
Laura says
Hi Nagi, we had this tonight with the sweet potato stacks and it was delicious and melt in the mouth but the sauce separared into oil and solids, any idea why this could be? Would love to make them again and know what I may have done wrong! Thanks
Les Dewar says
How could that be? There is no oil in the recipe.
Jade Gray says
Hi Nagi, which paprika should use? Sweet or smoked? Also I have Vac sealed ribs from coles but there isn’t any ingredient list?? Am I safe to assume it’s just beef? Thanks!
Nagi says
Hi Jade, either paprika is fine – sorry I can’t help you with the ribs, I would have no idea what’s in them or if they’re brined! N x
Gordon McKinlay says
Easy and fantastic. Will make again.
Sarah Pearson says
Hi Nagi, can’t wait to try this recipe! Just wanted to clarify the Instant Pot pressure cooker instructions: It says to “do the searing in your Instant Pot” but nowhere to I see searing mentioned. Do I just cook for an hour and then transfer to oven for 30 mins? Thanks!
Nicolle says
Hi,
I am planning on serving two ribs per person for a party of 4. Is there a way to know how much more of each ingredient should I add? Hope anyone can help me, thank you!