Beef ribs slow braised in a silky, shiny homemade barbecue sauce until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. Also known as beef short ribs, this is one of the best cuts of beef for slow cooking, far superior to beef chuck.
100% perfect for make ahead and freezing!
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
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Slow cooked Beef Ribs with barbecue sauce (beef 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 cooking salt / kosher salt (reduce by 25% for table salt, increase 50% for salt flakes)
- 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
SUMMARY DIRECTIONS:
- Coat ribs in rub, mix sauce except water in pan, then add water. Bake ribs in sauce covered 3.5 hrs at 160°C/320°F, turn, then 30 min uncovered. Serve!
FULL DIRECTIONS:
- Preheat oven to 160°C/320°F (both fan & standard).
- Rub – Mix Rub in a small bowl large, enough to fit one rib. Press beef ribs into the rub, coating all sides. Shake off excess.
- BBQ Sauce – Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Coat – 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).
- Bake 3.5 hours – 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 min – 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!)
- Serve – 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! (See below for serving suggestions)
Recipe Notes:
- 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!).
1. Beef Ribs – comes in a variety of cuts. For this recipe, you want the chunky rectangle block cut, often called Beef Short Ribs. See photo in post. They come cut in 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 ribs racks (less meaty, bones not separated) – use anywhere between 1.5 – 2.5kg / 3- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more than needed for the beef ribs). Oven time will vary depending on meatiness, but for average racks, I’d say 2.5 hrs covered, 30 min uncovered (but check at 1.5 hrs). You may need to scale up the Rub slightly (more surface area) ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball size chunks (2kg/4lb). For both these, check at 2 hrs, total oven time ~3 hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, use this recipe and for chicken, use this recipe. DO NOT buy beef ribs that come in a vac pack where the ingredients label has salt or any other ingredient other than beef (these are brined so they’re salty, so this will come out too salty). If you’re desperateand brined beef is all you can get, leave a comment below and I’ll tell you how to adjust the recipe. 2. Ingredient subs:
- 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! 😂
Wanting to make this tonight but the beef I have is unfortunately vacuum sealed and worried it might be to salty like you had mentioned. How can I adjust to ensure this will not happen ? Please and thank you for your time !!
Hi Karlene, what are the ingredients listed on the beef? If there’s salt listed you’ll know they are brined. N x
I’ve never cooked Beef Ribs before and I was a little hesitant but needn’t have been. This recipe was so delicious. The meat was falling off the bone. Thank you Nagi for another amazing and delicious recipe.
Winner, winner, beef dinner!! Yum!!!! We don’t want to stop eating it.
Made this in the Instant Pot. (Thank you for giving the alternate cooking methods.)
I cooked this recipe 3 nights ago and loved it so much im cooking it again tonight! I did sub the sugar for brown natvia at half the amount and it worked great. Another absolute winner Nagi. Im obsessed!
Delicious recipe thanks Nagi.
I paired it with the cornbread and coleslaw as suggested.
Absolutely perfect.
Definitely a party in your mouth.
A great treat during stage 4 Covid lockdown in Victoria .
Thanks.
Hi Nagi, I cooked this yesterday for my wife and myself. We both found it sensational. What do you recommend I do with the extra sauce – how long will it last in the fridge? Pete
Hi Peter, if you have extra sauce you can use it as a BBQ sauce for any other recipe – you can even freeze it up to 3 months. N x
Hi Nagi,
sorry couldn’t find in recipe what to do with leftover sauce? (you did say to see in post) BTW this recipe is a real winner!
O.M.G…..this was so great!
So, I made just a few modifications. I ended up with Beef Chuck Ribs, so I cooked them for 2.5 hours – probably could of done a bit less.
I then strained the BBQ sauce and added a bit of thickener while reducing it on the stove. While I was doing that I put them on the BBQ to get some “crispness” – then I added the BBQ sauce and served with deli salads.
Also, added some parsley for color. I really liked them to stay on the bone as it made such an attractive plate. The homemade BBQ sauce rocked!!! I have leftover sauce to use on some chicken thighs. I can’t say enough great things about your recipes! But, this one was out of the park!!!
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?
Never mind I just reread the directions. Oops!
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.
Hi Gary, sorry you found it too sweet – Can I ask what type of tomato sauce you used? N x
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!
I made this recipe and replaced the water in the bbq sauce with pomegranate juice. Delish!
Sounds great Christine!! N x
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!
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
Thanks Nagi!
Actually I just found this:
https://thestonesoup.com/blog/adjust-cooking-times-for-different-temperatures/
I’ll give it a shot.
Not surprising, but it’s a 10/10 again Nagi!
Your recipes never disappoint!
That was one happy husband this Fathers Day!
I love hearing this Rae!!! Thanks so much 🙂 N x
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!!
Wahoo, sounds like you nailed it Amy!! N x
Made these for Father’s Day dinner with pork ribs. Falling off the bone Delicious! Happy family! Happy mum!
Love your recipes!
Thanks Nagi
I’m so happy everyone enjoyed them Jacquie, that’s great to hear! N x
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!
YUM! Sounds perfect Natalie!!
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.
That’s a great compliment Tahnee!!! I’m so glad they worked for you 🙂
Oh so delicious n yummy
The best marinade and sauce for shortribs
Thanks so much Lallie 🥰 N x
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 🙂
Oh shucks! Thanks so much Nikki 🙂 N x