Slow Cooked Beef Ribs with Barbecue Sauce Recipe
Introduction
Slow cooked beef ribs are the ultimate comfort food, boasting tender, flavorful meat that falls off the bone. This recipe combines a rich, tangy barbecue sauce with a simple spice rub, slow baking the ribs to perfection. It’s a foolproof way to enjoy succulent ribs right from your oven.
Ingredients
- 6 beef ribs (300 – 350g / 10 – 12 oz each), patted dry
- 1 tbsp brown sugar (substitute white sugar if needed)
- 2 tsp paprika
- 1 tsp garlic powder (or 1 tsp fresh garlic)
- 1 tsp onion powder (or garlic powder)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp cooking salt / kosher salt (reduce by 25% if using table salt, increase by 50% for salt flakes)
- 1/2 tsp black pepper
- 2 garlic cloves, minced (or 2 tsp garlic powder)
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup (or Aussie tomato sauce)
- 1/2 cup brown sugar, loosely packed (substitute white sugar)
- 2 tsp each black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tbsp Worcestershire sauce (or soy sauce)
- 2 cups water
- Chopped parsley or chives (for garnish)
Instructions
- Step 1: Preheat your oven to 160°C (320°F), using either fan or standard settings.
- Step 2: Prepare the rub by mixing brown sugar, paprika, garlic powder, onion powder, cumin powder, mustard powder, salt, and black pepper in a bowl. Press each beef rib into the rub, coating all sides well and shaking off any excess.
- Step 3: In a baking pan, combine the barbecue sauce ingredients: apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, Worcestershire sauce, minced garlic, and water. Stir to mix thoroughly.
- Step 4: Place the coated ribs into the sauce, turning to coat them evenly. Arrange them meat side down with the bone side exposed; it’s fine if the sauce doesn’t cover the bones completely.
- Step 5: Cover the pan tightly with foil or a lid. Bake for 3 1/2 hours until the ribs are tender.
- Step 6: Carefully remove foil, turn the ribs over (some may fall apart, which is a good sign), and spoon sauce over them. Bake uncovered for another 30 minutes, spooning sauce over halfway through to develop a sticky, caramelised surface.
- Step 7: Check tenderness by prying ribs apart gently with two forks. If not tender, cover and bake longer, but they should be perfect after 4 hours total.
- Step 8: Transfer ribs to a serving plate using a spoon, as the meat will be very tender and may separate from the bones easily. Mix the sauce in the pan to recombine and spoon over the ribs before serving. Garnish with chopped parsley or chives.
Tips & Variations
- For extra depth, smoke the ribs briefly before baking or use smoked paprika in the rub.
- Adjust cayenne pepper to control spiciness according to your taste.
- If you prefer a thicker sauce, reduce the water slightly.
- Serve with classic sides like coleslaw, cornbread, or baked beans for a complete meal.
Storage
Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 150°C (300°F) covered with foil to maintain moisture, or warm in a pan over low heat. Avoid microwaving as it can dry out the meat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker instead of the oven?
Yes, slow cook the ribs on low for 6 to 8 hours, making sure they remain mostly covered in sauce. Finish under a grill or in a hot oven uncovered to caramelise the surface.
How do I know when the ribs are done?
The ribs are done when the meat is tender and easily pulls away from the bone with a fork. If they resist, they need more cooking time covered to break down the connective tissue.
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Slow Cooked Beef Ribs with Barbecue Sauce Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
These slow-cooked beef ribs are tender, flavorful, and coated in a rich homemade barbecue sauce. The ribs are seasoned with a robust dry rub and then slow-baked in a tangy and slightly sweet barbecue sauce, resulting in melt-off-the-bone meat with a sticky, caramelized glaze. Perfect as a hearty main dish, ideal for cozy dinners or special gatherings.
Ingredients
Scale
Beef Ribs
- 6 x 300 – 350g / 10 – 12 oz beef ribs (beef short ribs), patted dry
Rub Ingredients
- 1 tbsp brown sugar (can substitute with white sugar)
- 2 tsp paprika
- 1 tsp garlic powder (or substitute with 1 tsp fresh garlic)
- 1 tsp onion powder (or garlic powder as substitute)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp kosher salt (reduce by 25% if using table salt; increase by 50% if using salt flakes)
- 1/2 tsp black pepper
- 2 garlic cloves, minced (or substitute 2 tsp garlic powder)
Barbecue Sauce Ingredients
- 1/2 cup apple cider vinegar (can be substituted with white vinegar or lemon juice)
- 1 1/2 cups ketchup (or Australian tomato sauce)
- 1/2 cup brown sugar, loosely packed (or white sugar)
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust to taste for spiciness)
- 1 tbsp Worcestershire sauce (or substitute with soy sauce)
- 2 cups water
Garnish
- Chopped parsley or chives
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F), suitable for both fan and standard ovens to ensure even cooking temperature.
- Prepare the Rub: In a small bowl large enough to hold one rib at a time, combine the rub ingredients: brown sugar, paprika, garlic powder, onion powder, cumin powder, mustard powder, salt, black pepper, and minced garlic. Mix well.
- Coat the Ribs: Rub each beef rib thoroughly with the prepared dry rub, pressing it into all sides for full coverage. Shake off any excess rub.
- Make the Barbecue Sauce: In a baking pan, mix all barbecue sauce ingredients except for water: apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce. Stir to combine, then add water and mix again.
- Place Ribs in Sauce: Arrange the seasoned ribs in the sauce, turning to ensure they are coated. Place meat side down with the bone side exposed; it’s fine if the sauce doesn’t fully cover the bones.
- Bake Covered: Cover the baking pan tightly with foil or a lid and bake for 3 1/2 hours, allowing the ribs to slow cook and become tender.
- Turn and Uncover: Remove the foil and turn the ribs carefully (some may fall apart, which is normal). Spoon some sauce over them to keep them moist.
- Bake Uncovered: Bake the ribs uncovered for another 30 minutes, basting with sauce halfway through this time to develop a sticky, caramelized surface.
- Check Doneness: Test the ribs for tenderness by prying them apart gently with two forks. If not tender after 4 hours total, cover and return to the oven. The ribs should be fall-off-the-bone tender by then.
- Serve: Carefully remove the ribs to a serving plate, using a spoon to catch falling meat. Mix the sauce in the pan to combine before serving it alongside the ribs. Garnish with chopped parsley or chives for freshness.
Notes
- Adjust salt quantity depending on the salt type used to avoid overly salty ribs.
- The rub and sauce components can be substituted with common pantry items as noted in ingredient substitutions.
- The sauce can be thickened by simmering separately if preferred before serving.
- Serve ribs with classic sides like coleslaw, cornbread, or roasted vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: slow cooked beef ribs, barbecue beef ribs, beef short ribs recipe, slow baked ribs, homemade barbecue sauce, tender beef ribs
