Description
Fall-apart tender oven-baked beef short ribs glazed with a sweet, smoky barbecue finish. Slow-cooked to perfection with a savory dry rub and glossy baste for restaurant-quality results.
Ingredients
Beef Short Ribs (3-4 lbs)
Barbecue Sauce (1 cup)
Brown Sugar (3 tbsp)
Paprika (1 tbsp, smoked if available)
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Salt (1 tsp)
Black Pepper (½ tsp)
Instructions
Preheat oven to 275°F (135°C)
Trim silver skin from ribs with a sharp knife
Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl
Pat dry rub under and over the ribs
Place on wire rack over a baking sheet, meat side up
Bake for 150 minutes
Brush ½ cup barbecue sauce on both sides
Return to oven and bake for 30 additional minutes
Rest for 15-20 minutes before slicing
Brush remaining sauce for glossy finish
Notes
Substitute beef ribs if pork unavailability or dietary restrictions
Use a meat thermometer to ensure doneness (190-205°F internal temperature)
Wrap in foil during first 90 minutes for extra moisture
For a smoky alternative: mix 1 tbsp maple syrup with 1 tbsp apple cider vinegar to baste
Let ribs rest after basting to retain juices
- Prep Time: 20
- Cook Time: 180
- Category: Dinner
- Method: Baking
- Cuisine: American Barbecue
Nutrition
- Serving Size: 1-2 ribs per serving
- Calories: 420
- Sugar: 12g
- Sodium: 6800mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg