Slow cooked Beef Ribs with barbecue sauce (beef short ribs)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Servings
6
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Calories
538 kcal
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Course
Main Course
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Cuisine
American
Slow cooked Beef Ribs with barbecue sauce (beef short ribs)
Description
Slow cooked Beef Ribs with barbecue sauce is a preparation using 300-350g beef short ribs, rubbed with a mix of brown sugar, paprika, garlic and onion powders, cumin, mustard powder, salt, and pepper. These ribs are placed in a baking pan with a homemade barbecue sauce made from garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, Worcestershire sauce, and water. The ribs are baked covered at 160°C (320°F) for 3.5 hours, then turned and baked uncovered for 30 minutes to caramelize the sauce, resulting in tender, flavorful meat with a sticky, richly spiced coating.
The barbecue sauce is designed to have an intense flavor that's balanced by the cooking process. The long, slow bake softens the ribs so they are fall-apart tender, and the uncovered finish intensifies the sauce's texture and depth. Serve the ribs either on a large sharing platter with sauce on the side or plated individually with spooned sauce and a parsley garnish.
Practical tips include selecting meaty beef short ribs, avoiding pre-brined ribs to prevent excess saltiness, and customizing the sauce thickness by adding water or evaporating it further in the oven. The ribs can also be cooked with alternative meats like beef cheeks or pork ribs with adjusted times. Leftovers keep well refrigerated up to 5 days or frozen for up to 3 months and reheat well with care to maintain moisture.
Ingredients
- 6 x 300 - 350g / 10 - 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry
RUB:
- 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 kosher salt reduce by 25% for table salt, increase 50% for salt flakes, or cooking salt
- 1/2 tsp black pepper
Barbecue SAUCE:
- 2 garlic minced (sub 2 tsp powder, cloves
- 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 black pepper Note 2
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce (sub soy sauce)
- 2 cups water
Optional garnish:
- parsley chopped, or chives
Instructions
SUMMARY DIRECTIONS:
- Coat ribs in rub, mix sauce except water in pan, then add water. Bake ribs in sauce covered 3.5 hrs at 160°C/320°F, turn, then 30 min uncovered. Serve!
FULL DIRECTIONS:
- Preheat oven to 160°C/320°F (both fan & standard).
- Rub - Mix Rub in a small bowl large, enough to fit one rib. Press beef ribs into the rub, coating all sides. Shake off excess.
- BBQ Sauce - Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Coat - 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).
- Bake 3.5 hours - Cover tightly with foil or lid, bake 3 1/2 hours. Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 min - 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!)
- Serve - 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! (See below for serving suggestions)
Notes
- Choose meaty beef short ribs cut individually on the bone for best results, avoiding pre-brined packs to control saltiness.
- Adjust sauce thickness with boiling water if it becomes too thick or thin, and taste to correct seasoning before serving.
- For make-ahead, refrigerate ribs in sauce for up to 5 days or freeze up to 3 months; reheat gently in microwave or oven to keep moist.
- The ribs are very tender when done; meat will easily fall off the bone and can be served on sharing platters or plated individually with extra sauce and garnish.
- Alternative meats like beef cheeks or pork ribs can be used with adjusted cooking times following similar methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538cal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1114mg | 46% |
| Potassium | 1045mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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