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Oven Baked Beef Short Ribs with Homemade Barbecue Sauce Recipe

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4.3 from 62 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings

Description

Discover a mouthwatering recipe for oven-baked beef short ribs with a flavorful homemade rub and barbecue sauce. This method slow-cooks the ribs at a low temperature to achieve tender, fall-off-the-bone meat, finished under a broiler for a caramelized, saucy glaze. Perfect for a hearty meal that serves eight.

Ingredients

Rub Ingredients

  • 1 tablespoon ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder (or granulated garlic)
  • 2 tablespoons onion powder (or granulated onion)
  • 1 tablespoon chili powder
  • ¼ cup packed brown sugar
  • 2 tablespoons smoked sea salt (or regular sea salt)
  • 1 teaspoon pepper (or cayenne pepper, adjust to taste)

Short Ribs

  • 2 racks beef short ribs

Homemade Barbecue Sauce Ingredients

  • 1 ½ – 2 cups ketchup
  • ⅓-½ cup molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hot sauce
  • Salt to taste
  • Pepper or cayenne to taste
  • ¼ – ½ teaspoon liquid smoke
  • 2-4 tablespoons mustard (yellow or Dijon)
  • 2-4 teaspoons garlic powder
  • 2-4 teaspoons onion powder
  • 2-4 teaspoons chili powder
  • 2-4 tablespoons Worcestershire sauce
  • 1-2 jalapeño chiles, seeded and minced
  • 2-4 teaspoons chipotle chile in adobo, minced
  • 2-4 teaspoons crushed red pepper flakes

Instructions

  1. Prepare the Rib Rub: In a small bowl, combine cumin, paprika, chili powder, garlic powder, onion powder, smoked sea salt, pepper, and brown sugar. Mix thoroughly and set aside for later use.
  2. Prepare Baking Sheet and Foil: Line a large rimmed baking sheet with tinfoil and set aside. Tear two large pieces of tinfoil, large enough to completely wrap each rack of ribs, and set aside.
  3. Remove Membrane from Ribs: Remove the silver skin or membrane from the underside of each rack of ribs. Starting in the middle, use your finger or a knife to lift the membrane, then carefully pull it off the entire rack. Use a paper towel for grip if needed. Rinse and dry ribs thoroughly with paper towels afterward. This step improves flavor and texture.
  4. Preheat Oven: Set your oven temperature to 275°F (135°C) for slow baking.
  5. Apply the Rub: Massage the prepared spice mixture all over both sides of the beef short ribs, ensuring even coverage.
  6. Wrap the Ribs: Place each rack on its piece of tinfoil, bony side up or meaty side down. Fold and seal the foil completely to create airtight pouches for the ribs.
  7. Bake the Ribs: Place the foil-wrapped ribs on the prepared baking sheet without stacking them. Bake in the middle rack of the oven for 3 to 4 hours. The ribs are done when the meat has shrunk back from the bones and is fork-tender. Check at about 3 ¼ hours and add time if needed.
  8. Prepare Homemade Barbecue Sauce: In a small bowl, whisk together 1 ½ cups ketchup with molasses, apple cider vinegar, hot sauce, salt, pepper, liquid smoke, mustard, garlic powder, onion powder, chili powder, Worcestershire sauce, minced jalapeños, minced chipotle in adobo, and crushed red pepper flakes. Taste and adjust seasoning or ketchup quantity until you reach your preferred flavor. The sauce makes about 2 cups and keeps up to 3 days refrigerated.
  9. Broil the Ribs: Remove ribs from oven and carefully open the foil pack to avoid steam burns. Set oven to broil on the middle rack. Remove foil from ribs and place them on the foil-lined baking sheet with the meaty side up. Generously coat the tops with barbecue sauce.
  10. Caramelize Sauce Under Broiler: Place ribs under the preheated broiler until the sauce bubbles and develops brown or blackened spots, about a few minutes. Watch closely to prevent burning. Remove ribs, apply another layer of sauce if desired, and broil again until bubbly. This step may be repeated for extra glaze.
  11. Serve: Once broiled to your liking, slice the ribs into portions with a large knife and serve immediately. Enjoy the tender, flavorful beef ribs with your favorite sides.

Notes

  • Removing the membrane improves texture and flavor but can be tricky; ask your butcher to do it if preferred.
  • Slow baking at 275°F produces tender ribs that fall off the bone.
  • Be cautious when opening foil packs after baking due to hot steam release.
  • Adjust chili and pepper quantities in both rub and sauce to control spiciness.
  • The barbecue sauce can be customized by modifying ingredient ratios and is best fresh within 3 days refrigerated.
  • Broiling caramelizes the sauce quickly; watch carefully to avoid burning.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/oven-baked-beef-short-ribs-with-homemade-barbecue-sauce-recipe/