Beef Ribs in BBQ Sauce - slow cooked short ribs!

Beef Ribs in BBQ Sauce - slow cooked short ribs!

from recipetineats.com
240 min

Recipe video above. 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. 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 because it's made with the rib juices!).

Ingredients

  • 6 x 300 - 350g / 10 - 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry
  • 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

Directions

  1. 1

  2. 2

    Preheat oven to 160°C/320°F (all oven types).

  3. 3

    Mix Rub in a small bowl large, enough to fit one rib.

  4. 4

    Press beef ribs into the rub, coating all sides. Shake off excess.

  5. 5

    Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.

  6. 6

    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).

  7. 7

    Cover tightly with foil or lid, bake 3 1/2 hours.

  8. 8

    Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.

  9. 9

    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!)

  10. 10

    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!

  11. 11

    SERVING OPTIONS:

  12. 12

    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.

  13. 13

    Individual posh restaurant style: place rib on plate, spoon over sauce (see note about straining option). Garnish.

  14. 14

    See in post for side options (both rustic and posh!).