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 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! 😂
Nash says
I tried it today and mistakenly I used Lamb short ribs, and OMG the taste blew me away.
Thanks alot naggi for this amazing recipe 💕 I had lots of sauce leftover and I couldn’t find in the post what to do with it
Nagi says
I’m so glad you loved it Nash, that’s great!!! N x
Madeha says
This looks great! I only have boneless short ribs- will that work and if so, what is the best cooking time? Thank you!!!
Minako says
Made these and the ‘no mayo coleslaw’ tonight and they were delicious! Hubbie always asks “is this that girl’s recipe?” if he loves something. 🙂
Nagi says
😂 I love this Minako!! N x
Jenny says
I love all of your recipes! These are in the oven now and I used chuck because my store was out of short ribs. I can smell them already and I’m starved. Thank you for so many great recipes!
Laura says
I accidentally bought vac sealed beef short ribs from coles. How do I adjust recipe please?
Nagi says
Hi Laura – I would reduce salt in Rub down to 1/2 tsp, and reduce the Worcestershire to 2 tsp 🙂 – Nagi x
Assem says
The BEST Beef ribs I’ve ever had in my life and I make them. haha. This is our go to recipe when we have our friends over for dinner. Our beef ribs weight 700-750 and I just added extra tomato sauce and water and It worked perfectly. Thank you so much for always putting up the best recipes there!!!!
Fiona Busuttil says
As I type, this recipe is cooking away in my oven.
The smell is amazing… I cannot wait to tuck in!!
I am sure it is going to be awesome.
Thank you for another ace recipe.
Casey Restivo says
I recently tried these and there are our favorite now. I stored the cooked ribs overnight in the refrigerator with the sauce in a separate container and skimmed ask the fat the following day. Then re-warmed everything in the oven. Amazing flavor and sauce!
Tullulah Kennedy says
Can you make this in a slower cooker?
Beck says
Hi! This looks delicious, excited to try this week. The only beef rib I could find was “cab beef short ribs for braising” they look similar to yours but are a bit longer and thinner. About 2 strips weigh 400 grams. Should this be ok? Thank you!!
Nagi says
Hi Beck – this will be fine!!! Enjoy! N x
Shellie Broeder says
These ribs are amazing! I haven’t had a lot of success with beef ribs, so I was really glad to find this recipe, and so was my family! I made them with the Cheesy Mini Potato Gratin Stacks, and both were a huge hit! I love all the notes and hint that come with the recipes. I can’t wait to try more!
Mark Tossell says
Delicious, Nagi. The beef melts in your mouth. Only thing that didn’t turn out quite right is that the sauce separated out; into oil and a lumpy sauce. Did I do something, wrong? Thanks!
Jen says
I notice that 6 serves is only 6 ribs – I guess that only allows for 1 rib pp if you’re feeding 6 people? My tribe would likely eat 3-4 each, so I’m assuming I need to scale up to 24 serves? Yikes!
Nagi says
Hi Jen, The ribs I ave listed are 300-350g each, they do shrink but that’s a good portion of meat (minus the bone) for a standard serve. You’ll need to increase the recipe if you want more than 1 per serve. N x
Susan says
Excellent! Then we froze the extra defatted sauce and used it a week later to simmer meatballs. A winner.
Jo says
Surpassed my expectations. I had more ribs so did extra rub but same amount of sauce (with no cayenne and white pepper instead of black). Not sticky but delicious. Thankyou for yet another fab recipee
Steve says
Great method. These were delicious.
Jim says
Thank you for your amazing recipes Nagi, it has totally changed our dinners!
We were wondering for this, we can only buy short ribs that are between 190 and 220g. Does the cooking time change then?
Thank you so much
Nagi says
Hi Jim, yes, if they weight less they will cook quicker. Just keep an eye on them, the recipe is super forgiving, you just want to cook them until they are fall apart tender! N x
Viv says
Made this for dinner tonight and my kids made your Mexican spice corn salad to go with it. And there were full bellies all around.
Thanks Nagi you are a life saver. I use your recipes regularly to feed my fussy family.
Gid says
Hi Nagi. These were pretty delicious, but my sauce came out a lot more acidic than I think it’s supposed to be…
Is it possible different brands of apple cider vinegar have different strengths? Can I ask what brand you use for next time?
Russ says
Wife and I made these last week and loved them. Always looking for slow cooker recipes and this one joins our rotation. We had ours with your Coleslaw, perfect pairing in our opinion.