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