BeefCuisineDips and SaucesItalianMainsMeat

Beef Ribs in BBQ Sauce – slow cooked short ribs!

4 hours Cook
Scroll to recipe
NomNom Recipes 24 1

A super easy, foolproof way to cook short ribs of beef – simmer in the oven with a braising liquid of homemade BBQ sauce until the meat falls apart and is deliciously juicy inside, browned and chewy on the inside. ‘outside. Also known as ribs, this is a popular cut for slow cooking!

Bonus: It’s all in one pan, it’s perfectly prepared and 100% freezable, and makes your own barbecue sauce (which could be the best you’ll ever eat!).

BBQ Sauce
Beef Ribs in BBQ Sauce – slow cooked short ribs! NomNomWow

Slow cooked BBQ Beef Ribs

Beef short ribs are the king of all slow-cooked beef (and my red wine short ribs, of course). They are juicier than brisket and brisket (there will always be lean spots, that’s how the cut is). The beef cheek was close, but the rib had one big thing the cheek didn’t:


I don’t know what meat falling apart on the bone means, but it hits me every time. Therefore, I am collecting more and more lamb shank recipes.
And ribs. Looks like I’ve switched to prime ribs now!

If you are new to prime rib this is a great way to introduce it into your life and I bet it will become a regular. The sweet and salty taste of the BBQ sauce complements the meaty side of the ribs.

This is actually a foolproof recipe – just make sure it’s cooked long enough for the beef to come out like this:

BBQ Beef Ribs Rub

That’s the friction you need. There are many possible replacements, so don’t worry if you don’t have everything:


There are many cuts of beef ribs, but I use the most common cut (in Australia), also known as short ribs. It is a thick rectangular block, cut with individual bones, and very meaty.

They are about 30% smaller, so try to buy larger meats. But if you can only get the small ~250g/8oz, that’s fine!

RACK: Sometimes you will see steaks as ribs.
They usually have less meat on them. They also work great in this recipe – see recipe card for instructions. However, make sure you don’t use vacuum-packed racks of ribs – they are brined and will be too salty (read the ingredients, if it’s anything other than beef it’s brined, ie i.e. infused with salt).

Other Beef Cuts: Beef cheeks and beef cuts (cut into baseball-sized pieces) work well here. For the beef brisket, use the BBQ Brisket recipe.
Other Meats: For ribs use this recipe and for chicken use this recipe.

Ruble Substitutes:

  • 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

Garlic 4 Standard mustard 4 pcs rong or 4 garlic 4 standard mustard or mustard, then rub these wet ingredients first before pressing them into a dry rub.

Beef Ribs braising liquid / homemade BBQ sauce

Here’s what you need for a homemade BBQ sauce that doubles as a braising liquid for the beef ribs (so it absorbs the flavors as it simmers, so we don’t need to marinate these ribs) : marinate these ribs):

  • Ketchup is the main aromatic base of homemade barbecue sauce. You’ll find it in all of my BBQ sauce flavored recipes, including this (easy!) Midweek Roast Chicken, BBQ Ribs, Pulled Pork in BBQ Sauce, and Stewed Breast in BBQ Sauce. Served with Aussie tomato sauce – almost as good;
  • Apple cider vinegar – chicken wings with homemade BBQ sauce. Add white wine vinegar, sherry or champagne vinegar or 1/3 cup plain white vinegar;
  • Brown Sugar – Barbecue sauce is sweet.
    If you don’t like sweets, you can reduce the quantity.
  • Garlic – I like to use fresh, but powder is also good;
  • Onion powder – garlic powder;
  • Mustard Powder – replaces Dijon or regular yellow mustard (not the hot English mustard! unless you want to heat it up!)
  • Worcestershire Sauce – salt element. Soy sauce (only or light) is an acceptable substitute (does not make it an Asian sauce);
  • Cayenne – warm buzz. It’s not too spicy. If you are concerned about this, start with a small amount and then you can adjust as you finish. If keeping warm, start with the recipe amount and add the hot sauce at the end.

How to make BBQ Beef Ribs

It’s super easy – it all goes in the pan and you cook it slowly in a moderate oven until the meat is slightly falling apart. It really is foolproof as there is a huge window before the meat starts to dry out from overcooking – I left it out for 1.5 hours too long and it was still juicy! It’s so easy – it all goes in the pan and you slowly cook it in a moderate oven until the meat is slightly falling apart. It’s super easy because there’s a huge window before the meat starts to dry out from overcooking – I leave it out 1½ hours too long and it’s still juicy!

PRO TIP: Make in advance

If you’re a beginner or worried about the cooking time of a scheduled meal (re: does beef take longer to tenderize), do it earlier in the day or even the night before…or the day before ! As with all slow-cooked foods (eg stews, shanks), flavor improves over time and reheating is easy.

This makes for a great dinner option! It borders on the very posh, upscale restaurant style – I’ve provided some fine dining type options below, not the hearty, finger-licking types pictured here (coleslaw and steamed corn, BBQ sides classics)

Here’s a look at the homemade barbecue sauce you end up with in the pot. The beauty of this cooking method is that the juices from the ribs are mixed into the sauce, so you’re doing it with the ultimate beef stock that money can’t buy!

Grilling option!

In the recipe video, I do it entirely in the oven, including the final caramelization. But if it’s warmer, I’ll finish it on the grill! I have included cooking instructions in the recipe.

What to serve with BBQ Beef Ribs

As promised, I’ll serve my steak a variety of ways – rustic finger-licking grill style or elegant gourmet restaurant style (yes, steak is definitely on gourmet restaurant menus, at the cost of juicy properties, as it can be gracefully mashed ):


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!

Whichever way you go, it will be a hit. I know it, you know it!

Beef Ribs in BBQ Sauce – slow cooked short ribs!

Beef Ribs in BBQ Sauce – slow cooked short ribs!

A super easy, foolproof way to cook short ribs of beef - simmer in the oven with a braising liquid of homemade BBQ sauce until the meat falls apart and is deliciously juicy inside, browned and chewy on the inside. 'outside. Also known as ribs, this is a popular cut for slow cooking!
prep time
15 mins
cooking time
4 hours
total time
4 hours 15 mins



  • 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


  • 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


  • Parsley or chives , chopped


Preheat the oven to 160°C/320°F (all types of oven).
Mix Knead in a small bowl large enough to hold a rib.
Press the beef ribs into the marinade, coating all sides. Shake off the excess.
Combine BBQ sauce ingredients (except water) in a baking dish.
Then mix with water.
Place ribs in sauce, turning to coat. Place the meat side down in the sauce, with the bone side exposed (the sauce won't completely cover it, that's okay).
Cover tightly with foil or lid and bake for 3 1/2 hours.
Take out of the oven, remove the aluminum foil.
Flip the ribs (some can be flipped, that's okay, just flip). Drizzle with sauce.
Bake uncovered for 30 minutes, grinding the sauce halfway through cooking, until the surface is caramelized and sticky. Make sure the ribs are tender - use two forks to separate them a bit. (If not, cover and return to oven, but after 4 hours, that's for sure!
Place the ribs on a plate (use a spoon, as the meat will barely stick to the bone, if at all). Mix the sauce to go (adjust note 3). Served with ribs! Option


Platter to share (rustic!): Ribs are served on a plate for people to help themselves, with sauce on top and sauce on the side for people to help themselves.
Unique Deluxe Restaurant Style: Serve ribs on a platter and drizzle with sauce (see side note for options). decorate.
Check out the secondary options (rustic and chic!) in the post.


Beef ribs - available in a variety of cuts. For this recipe, you will cut thick rectangular pieces, often referred to as prime ribs. See photos in post. They are cut into individual bones and are very meaty. They shrunk about 30% so try to get the big meat. But if you can only get the small ~250g/8oz, that's fine! Steak Grill (weak meat, bones not separated) - use anywhere between 1.5-2.5 kg/3-5 lbs (this recipe requires a minimal amount of braising liquid, it will produce a lot of sauce, more than you need for a steak). Cooking times vary depending on the meat, but for a medium grill I would say 2.5 hours covered, 30 minutes uncovered (but look at 1.5 hours). You may need to slightly expand the rub (larger surface area) Alternative Meats: Beef Cheek (single 2kg/4lb, beef cut into baseball sized pieces (2kg/4lb). For both, see 2 hours, total oven time ~ 3 hours. For the beef brisket, use the BBQ Brisket recipe. For the ribs, use this recipe and for the chicken, use this recipe. Do not buy prime ribs sold in vacuum packs where the ingredient label says salt or anything other than beef (it's brine so salty it comes out too much salty). If you get stuck and can only find corned beef, leave a comment below and I'll tell you how to modify the recipe. Ingredients: Mustard powder - Dijon or yellow mustard Vinegar - White wine vinegar, sherry or champagne vinegar or 1/3 cup plain white vinegar. If you apply fresh garlic or mustard to the mixture, first rub the wet ingredients before pressing them into the dry mixture. 3. Sauce Adjustment - In a perfect world (as the video shows!), this would be the perfect thickness for serving straight from the oven. In fact, ovens vary, pans have different levels of heat retention, rib sizes vary, and therefore evaporation rates vary. If necessary, add a little boiling water to dilute. If it is too runny (doubt), put it back in the oven. Taste and salt as needed, and if you want extra heat, add a little hot sauce. Choice of thickness: pourable (per video), thicker (like BBQ sauce in a squeeze bottle), spreadable (spoonful), or filtered VIP Silky Smooth (optional! ). The sauce is quite flavorful, so even if it's diluted enough to pour easily, it won't dilute the flavor. Alternate cooking methods: Stovetop - Simmer 2.5 hours on low, cover (handle with care when removing) Slow Cooker - 8 hours on low, 5 hours on high, then transfer to oven to caramelize for 30 minutes, Uncovered, per recipe. Pressure Cooker - High Pressure 1 hour, following Slow Cook instructions above. Let the pressure decrease naturally for 10 minutes, then release the valve. Instant Pot - Follow slow cooker instructions above, but sear in the Instant Pot. Cook using the slow cooker or pressure cooker function using the times above. No more grilling! This is an excellent recipe for baking. Cook according to recipe, fully covered, until it flakes slightly (check with 2 forks). Then pour in the sauce, put the lid on, put the beef in one container and the sauce in the other. Do not do the exposed grilling step. Once completely cooled, refrigerate. The beef that day was heated in the microwave - we grilled just to caramelize the outside and get a subtle smoky flavor. Drizzle with the hot sauce, then grill over medium heat for 3 minutes on each side, with plenty of oil, until you get a really nice caramel sauce and charred bits. so good! The meat will fall off the bone, so don't expect the meat to stick to the bone once it's tender. In fancy restaurants, they sometimes rebuild it to make it look like it's still fixed, but it's not. If the meat is soft, it cannot attach to the bone! Storage - Improves over time, great up-front option to save effort. Cool and refrigerate in the broth (separate broth if you're looking for an elegant style). Keeps in the refrigerator for 5 days. Either reheat in the microwave (I do this for the moistest cooking results) or in the oven (180°C/350°F covered for 20 minutes until the meat is hot and tender, then uncover if necessary to warm caramelize the surface, I don't think it's necessary). Refrigerator - 3 months in an airtight container. Thaw then reheat using one of the options above (do not attempt to microwave or reheat from frozen). It freezes perfectly 100%. Assuming all the sauce is used up, feed each prime rib (there may be some leftover sauce. See post for what to do with it
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *


Doner Kebab Meat – beef or lamb

2 hours Cook