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–+ servings

Slow Cooked Beef Ribs with Barbecue Sauce

3
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.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

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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