How to Make Slow cooked Beef Ribs with barbecue sauce

Slow cooked Beef Ribs with barbecue sauce (beef short ribs) pack deep, smoky flavor and fork-tender texture in every bite. You start with a bold dry rub, then slow-cook the ribs until the meat separates easily from the bone. The sauce adds sweet tang and a little heat, so each bite tastes rich, sticky, and balanced. Make these ribs for a relaxed weekend dinner, a backyard cookout, or when you want leftovers that taste even better the next day. Also, you can prep most steps ahead, so you spend less time in the kitchen and more time with guests. For a spicy, shredded beef idea that uses similar slow-cook techniques, check this Mexican barbacoa beef slow-roasted with spices for inspiration.

Why Make Slow cooked Beef Ribs with barbecue sauce (beef short ribs)

• You get deep flavor with little hands-on time. First, a simple rub builds crust, and then long, gentle cooking breaks down connective tissue.
• You save money. Short ribs give rich, beefy taste for less cost than prime cuts.
• You gain versatility. Then, you serve these ribs with mashed potatoes, rice, or soft rolls for sandwiches.
• You enjoy make-ahead convenience. After that, you reheat gently and the sauce improves overnight.

How to Make Slow cooked Beef Ribs with barbecue sauce (beef short ribs)

You start by trimming and patting the ribs dry, then rub them with brown sugar, spices, and salt to form a flavorful crust. Next, you sear the ribs in a hot pan to add color and depth, and then you braise them slowly with a tangy, sweet barbecue sauce until the meat pulls away from the bone. During braising, collagen breaks down and creates tender, silky meat that soaks up the sauce.

For the sauce, you whisk ketchup, brown sugar, vinegar, and spices, and then you simmer briefly to marry flavors. Finally, you spoon the sauce over the ribs near the end of cooking and roast briefly to caramelize. Also, you can swap a side dish easily; for a lighter fish option to serve another night, try this baked cod with lemon and fresh herbs recipe.

Ingredients

The Meat (Beef Ribs)

• 6 portions: Beef short ribs (300–350g / 10–12 oz each).
• Prep: Patted dry.

The Dry Rub

Mix these together and coat the ribs thoroughly:

• 1 tbsp Brown sugar (sub white sugar)
• 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
• 1 tsp Cooking salt / Kosher salt
  • (Note: Reduce by 25% if using table salt; increase by 50% for flakes)
• 1/2 tsp Black pepper

The Braising Sauce

Whisk these together for the cooking liquid:

• 1 1/2 cups Ketchup (or Aussie tomato sauce)
• 1/2 cup Apple cider vinegar
• 1/2 cup Brown sugar (loosely packed)
• 2 tsp EACH: Black pepper, Onion powder, Mustard powder
• 1 tsp Cayenne pepper (adjust for spiciness)
• 1 tbsp Worcestershire sauce (sub soy sauce)
• 2 cloves Garlic, minced
• 2 cups Water

4. For Serving (Garnish)

• Parsley or Chives: Chopped.

Directions

SUMMARY DIRECTIONS:

1. Trim ribs and apply rub.
2. Sear ribs on all sides until browned.
3. Mix sauce and braise ribs at low heat for 3-4 hours.
4. Brush sauce and finish under high heat for 10 minutes.

FULL DIRECTIONS:

1. Preheat the oven to 150°C / 300°F.
2. Trim excess fat from the ribs and pat them dry with paper towels.
3. Combine 1 tbsp brown sugar, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, 3/4 tsp mustard powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
4. Rub the spice mixture all over the ribs so the meat gets an even coating.
5. Heat a large ovenproof skillet or Dutch oven over medium-high heat and add a thin layer of neutral oil.
6. Sear the ribs in batches, browning each side for 2-3 minutes until you see a deep crust.
7. Remove the ribs and set them aside on a plate.
8. In the same pan, add the minced 2 garlic cloves and sauté for 30 seconds until fragrant.
9. Whisk together 1/2 cup apple cider vinegar, 1 1/2 cups ketchup, 1/2 cup loosely packed brown sugar, 2 tsp black pepper, 2 tsp onion powder, 2 tsp mustard powder, 1 tsp cayenne, 1 tbsp Worcestershire sauce, and 2 cups water.
10. Pour half the sauce into the pan and bring it to a simmer while scraping browned bits from the bottom.
11. Return the ribs to the pan in a single layer and pour the remaining sauce over them so they sit partly submerged.
12. Cover the pan with a lid and transfer it to the oven.
13. Braise the ribs for 3 to 3 1/2 hours, checking once at the halfway mark and spooning sauce over the ribs.
14. Remove the lid and increase oven to 220°C / 425°F.
15. Brush ribs with additional sauce and roast for 8-12 minutes until the sauce caramelizes and you see sticky edges.
16. Sprinkle chopped parsley or chives over the ribs and serve immediately.

How to Serve Slow cooked Beef Ribs with barbecue sauce (beef short ribs)

• Serve on a large platter with mashed potatoes or creamy polenta to soak up the sauce.
• Place ribs on soft rolls with slaw for messy, delicious sandwiches.
• Pair with roasted root vegetables and a crisp green salad for balance.
• Garnish with chopped parsley or chives and serve with extra warm sauce on the side for spooning.

How to Store Slow cooked Beef Ribs with barbecue sauce (beef short ribs)

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze portions in sealed freezer-safe containers or vacuum bags for up to 3 months.
• Reheat: Reheat gently in a low oven at 150°C / 300°F for 20-30 minutes, covered, or warm in a skillet with a splash of water or extra sauce until steaming.

Tips to Make Slow cooked Beef Ribs with barbecue sauce (beef short ribs)

• Substitute white sugar for brown sugar if needed, but add a pinch of molasses if you have it for depth.
• Sear the ribs hot and fast to develop color and extra flavor before braising.
• If the sauce tastes too sharp, stir in a teaspoon of honey or more brown sugar to balance acidity.
• Use a heavy pot like a Dutch oven to maintain steady low heat during braising.
• Save kitchen time by searing the night before and braising the next day; you still finish with a quick roast.
• Test doneness by tugging at a bone; when the meat pulls easily, the ribs are ready.

Variations

• Smoked Spice Ribs: Add 1 tsp smoked paprika and 1/2 tsp chipotle powder to the rub for a smoky kick.
• Honey-Mustard Glaze: Substitute half the brown sugar in the sauce with 1/4 cup honey and reduce vinegar by 1 tbsp for a sweeter glaze.
• Low-Spice Ribs: Omit the cayenne and reduce black pepper to 1 tsp for a milder dish.

FAQs

Q: How do I tell when the ribs are done? A: Pull a bone gently; if the meat gives and pulls away easily, the ribs are done. Also, the internal meat feels very tender when you press it.

Q: Can I make these in a slow cooker? A: Yes. First, sear the ribs, then place them in a slow cooker with the sauce and cook on low for 6-8 hours. Finally, finish under a hot broiler for 5-10 minutes to caramelize.

Q: How do I reduce sauce sweetness or tang? A: Adjust sugar and vinegar amounts in the sauce to taste before braising. Also, simmer the sauce briefly and taste as you go to hit the balance you like.

Q: Can I make these gluten-free? A: Yes. Use a gluten-free Worcestershire alternative or substitute with gluten-free soy sauce. Also confirm any ketchup brand you use is gluten-free.

Q: Will the ribs keep their texture after freezing? A: Yes, they will. However, reheat gently to preserve tenderness and avoid drying the meat.

Slow Cooked Beef Ribs with Barbecue Sauce

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These slow-cooked beef short ribs are packed with deep, smoky flavor and fork-tender texture, making them perfect for weekend dinners or backyard cookouts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

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For the Ribs

• 6 pieces beef ribs (aka beef short ribs), patted dry Each rib should weigh between 300-350g / 10-12 oz.
• 1 tbsp brown sugar Can substitute with white sugar.
• 2 tsp paprika
• 1 tsp garlic powder Substitute with 1 tsp fresh garlic if preferred.
• 1 tsp onion powder Can be substituted with garlic powder.
• 1/2 tsp cumin powder
• 3/4 tsp mustard powder
• 1 tsp cooking salt / kosher salt Reduce by 25% for table salt or increase by 50% for salt flakes.
• 1/2 tsp black pepper

For the Sauce

• 2 cloves garlic, minced Can be substituted with 2 tsp garlic powder.
• 1/2 cup apple cider vinegar Can be substituted based on personal preference.
• 1 1/2 cups ketchup or Aussie tomato sauce
• 1/2 cup brown sugar, loosely packed Substitute white sugar if needed.
• 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 Can be replaced with soy sauce.
• 2 cups water

For Garnish

• to taste Parsley or chives, chopped For garnish before serving.

Method

 

Preparation

1. Preheat the oven to 150°C / 300°F.
2. Trim excess fat from the ribs and pat them dry with paper towels.
3. Combine brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt, and black pepper in a bowl.
4. Rub the spice mixture all over the ribs for an even coating.

Searing

1. Heat a large ovenproof skillet or Dutch oven over medium-high heat and add a thin layer of neutral oil.
2. Sear the ribs in batches, browning each side for 2-3 minutes until a deep crust forms.
3. Remove the ribs and set aside on a plate.

Making the Sauce

1. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
2. Whisk together apple cider vinegar, ketchup, loosely packed brown sugar, black pepper, onion powder, mustard powder, cayenne, Worcestershire sauce, and water.
3. Pour half the sauce into the pan and bring it to a simmer, scraping the browned bits from the bottom.

Braising

1. Return the ribs to the pan in a single layer and pour the remaining sauce over them so they sit partly submerged.
2. Cover the pan with a lid and transfer it to the oven.
3. Braise the ribs for 3 to 3 1/2 hours, checking once at the halfway mark and spooning sauce over the ribs.

Finishing

1. Remove the lid and increase the oven temperature to 220°C / 425°F.
2. Brush ribs with additional sauce and roast for 8-12 minutes until the sauce caramelizes and you see sticky edges.
3. Sprinkle with chopped parsley or chives and serve immediately.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 1gSugar: 20g

Notes

You can serve the ribs with mashed potatoes or creamy polenta to soak up the sauce. They also work well in sandwiches with slaw or paired with roasted root vegetables and a salad.

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