Tender, smoky, and coated in a rich, sticky glaze, BBQ Ribs are a true staple of American barbecue culture. Slow-cooked until the meat is fall-off-the-bone tender, then finished with a smoky-sweet barbecue sauce, these ribs are the ultimate crowd-pleaser for summer cookouts, family gatherings, and weekend feasts. Whether cooked on a charcoal grill, gas grill, or in the oven, BBQ Ribs deliver that perfect balance of smokiness, sweetness, and savory flavor that barbecue lovers crave.
Ingredients
| Beef Short Ribs (Plate or Flanken style) | 3-4 lbs (1.3-1.8 kg) |
|---|---|
| Yellow Mustard | 2 tablespoons |
| Brown Sugar, packed | ¼ cup (50g) |
| Smoked Paprika | 1 tablespoon |
| Garlic Powder | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Salt | 1 tablespoon |
| Black Pepper | 1 teaspoon |
| Cayenne Pepper | ½ teaspoon (or to taste) |
For Braising Liquid:
| Apple Cider Vinegar | ½ cup (120 ml) |
|---|---|
| Water or Beef Broth | ½ cup (120 ml) |
| Liquid Smoke | 1 teaspoon (optional) |
Cooking Steps
Step 1: Prepare the Beef Ribs
- If using beef back ribs, check for a thin membrane on the bone side. If present, use a knife to lift a corner of the membrane, then grip it with a paper towel and peel it off. For beef short ribs, this membrane is usually not present.
- Pat the beef ribs thoroughly dry with paper towels.
- Spread a thin layer of yellow mustard over all surfaces of the ribs (this acts as a binder for the rub and will not impart a mustard flavor).
Step 2: Apply the Dry Rub
- In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
- Generously sprinkle and rub the dry rub mixture all over the mustard-coated beef ribs, ensuring they are fully covered. Press the rub into the meat.
- For best results, cover the rubbed ribs loosely with plastic wrap and refrigerate for at least 2 hours, or ideally overnight (up to 12 hours), to allow the flavors to penetrate. If short on time, you can proceed directly to cooking.
Step 3: Slow Bake for Tenderness
- Preheat your oven to 140°C (275°F).
- Place the rubbed beef ribs on a wire rack set inside a roasting pan.
- Pour the ½ cup apple cider vinegar, ½ cup water or beef broth, and optional 1 teaspoon liquid smoke into the bottom of the roasting pan. This creates steam to keep the ribs moist and tender.
- Cover the roasting pan very tightly with heavy-duty aluminum foil. Ensure no steam can escape.
- Bake for 3-4 hours for beef back ribs, or 3.5-5 hours for beef short ribs (depending on thickness), or until the meat is incredibly tender and easily pulls away from the bone when tested with a fork.
Step 4: Glaze and Finish
- Once the ribs are tender, carefully remove the roasting pan from the oven. Increase the oven temperature to 200°C (400°F).
- Carefully remove the foil (watch out for steam!). You can drain off some of the liquid from the bottom of the pan at this point if desired, but leave a little for moisture.
- Generously brush the ribs all over with your alcohol-free BBQ sauce.
- Return the ribs to the oven, uncovered, for 15-25 minutes, or until the BBQ sauce has caramelized, become slightly sticky, and is bubbly. Brush with more BBQ sauce halfway through this glazing process if you desire a thicker coat.
- Optional for extra char: If you have a grill, you can finish the ribs on a hot grill for 5-10 minutes (turning occasionally) after they've been glazed in the oven, applying more sauce as they char. Or, briefly place them under the broiler for 2-3 minutes, watching very carefully to prevent burning.
Step 5: Rest and Serve
- Remove the BBQ beef ribs from the oven or grill and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute.
- Serve hot, with extra BBQ sauce on the side if desired.
Extra Tips for Perfect BBQ Beef Ribs
- Beef Rib Type: Beef plate short ribs (often sold as "dino ribs") are the meatiest and most impressive. Flanken-style short ribs are cut across the bone and cook slightly faster. Beef back ribs have less meat but can still be delicious when cooked tender.
- Low and Slow is Key: The long, low-temperature baking is essential for breaking down the tough connective tissue in beef ribs, resulting in that desirable tender texture.
- Sealing the Foil: Ensure the foil is sealed extremely tightly around the roasting pan. This traps the steam, which is vital for tenderizing the ribs.
- Alcohol-Free BBQ Sauce: Always check labels or opt for homemade sauces made without alcohol (many recipes are naturally alcohol-free, using vinegar, tomato, and spices).
- Doneness Test: The ribs are done when the meat pulls away from the bone with very little resistance when twisted with tongs or a fork.
Nutritional Value
Approximate (per serving, based on 4 servings, highly variable by rib type and size)
| Calories | 600-900 kcal |
|---|---|
| Protein | 40-60 grams |
| Fat | 45-70 grams |
| Carbohydrates | 15-25 grams |
| Fiber | 1-2 grams |
Benefits
- ✅ Juicy & Flavorful: Slow cooking ensures tender, fall-off-the-bone results.
- ✅ Customizable Flavors: Choose smoky, spicy, sweet, or tangy barbecue sauces.
- ✅ Perfect for Outdoor Cooking: Ideal for grilling, smoking, or oven-baking.
- ✅ Crowd-Pleasing Favorite: A centerpiece dish for parties and family meals.
- ✅ Better Quality at Home: Control the ingredients, cooking method, and seasoning.
With their smoky aroma, tender texture, and sticky-sweet glaze, BBQ Ribs are the ultimate comfort food for any barbecue lover. Whether slow-smoked on the grill or baked in the oven, these ribs are perfect for summer cookouts, game days, or any occasion where flavor-packed comfort food is a must.
Explore more American barbecue recipes, grilled meat dishes, and comfort food favorites on our site. Try this BBQ Ribs recipe and bring the flavor of authentic barbecue to your kitchen or backyard.