Description
Juicy and tender beef short ribs coated with a smoky and flavorful dry rub, then baked low and slow in tangy barbecue sauce. This recipe results in fall-off-the-bone ribs with a perfectly caramelized glaze, easy to prepare and full of classic American BBQ flavor.
Ingredients
Short Ribs
- 3 lb beef short ribs
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
Sauce
- 1 cup BBQ sauce
Instructions
- Preheat the Oven: Set your oven to 300°F (150°C) to prepare for slow baking the ribs.
- Prepare the Dry Rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a smoky and balanced dry rub.
- Coat the Ribs: Pat the beef short ribs dry with paper towels to remove moisture. Then evenly coat them on all sides with the prepared dry rub for maximum flavor absorption.
- Arrange and Cover: Place the coated ribs on a foil-lined baking sheet to catch drippings and make cleanup easier. Tightly cover the ribs with aluminum foil to trap moisture during baking.
- Bake Low and Slow: Bake the covered ribs in the preheated oven for 2½ hours. This slow baking process tenderizes the meat until it becomes fall-off-the-bone soft.
- Apply BBQ Sauce: Carefully remove the foil and brush the ribs generously with barbecue sauce, adding tangy sweetness and depth of flavor.
- Caramelize the Sauce: Return the ribs uncovered to the oven and bake for an additional 30 minutes. This step caramelizes the BBQ sauce, forming a sticky, flavorful glaze.
Notes
- For even deeper flavor, marinate the short ribs overnight in the dry rub, wrapped tightly in plastic wrap.
- To get a beautifully sticky and slightly charred finish, place the ribs under the broiler for 2-3 minutes after baking, watching closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American BBQ
