Martin Boetz, a chef at Cooks Co-op, has created a delicious dish that will impress your guests. Beef ribs cooked in the oven can produce a flavorful, tender dish that can be easily broken apart with a fork. The secret is to either cook them on a.
Slow cooked BBQ Beef Ribs
The best beef cuts for slow cooking are beef ribs (I believe I also stated this in my recipe for Beef Short Ribs in Red Wine Sauce). They are more juicy than brisket and chuck (although those cuts always have a few lean-looking patches). Although beef cheeks come close, ribs have one significant advantage over cheeks:
THE BONE.
I’m not sure why, but fall-apart meat on a bone always makes me feel something. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems I’ve moved onto beef ribs!.
If you’ve never had beef ribs before, this is a great way to try them, and I bet they’ll become a regular part of your diet. Ribs’ beefy flavor pairs perfectly with the sweet-savory BBQ Sauce flavor.
It’s also practically foolproof; all you have to do is make sure the beef is cooked for the appropriate amount of time so that it looks like this:
BBQ Beef Ribs Rub
Here’s what you need for the Rub. There are many possible substitutions, so don’t worry if you don’t have everything:
There are several different cuts of beef ribs, but I’m using the most popular one (in Australia), also known as beef short ribs. Having individual bones and being cut into a large rectangular block, it is very meaty.
They shrink about 30% so try to get big meaty ones However, it’s still acceptable if you can only find small ones (250g/8oz).
Occasionally, you’ll see beef ribs in rack form. They typically have less meat on them. They’ll work fantastically in this recipe as well; see the recipe card for details. However, be careful not to use the rib racks that are vacuum-sealed because they have been brined and will be overly salty (read the ingredients; if there is anything other than beef), which means they have been brined.
Alternative cuts of beef that work particularly well here are beef cheeks and chuck (cut into chunks about the size of baseballs). For brisket, use the Barbecue Beef Brisket recipe.
Other meats: Use this recipe for chicken and this one for pork ribs.
- Brown sugar – sub white
- For every one teaspoon of garlic powder, press one teaspoon of minced garlic.
- Onion powder – garlic powder
- Mustard powder – dijon or standard mustard
If using fresh garlic or mustard spread instead, apply those wet ingredients first before applying the dry rub.
Beef Ribs braising liquid / homemade BBQ sauce
Here are the ingredients for the homemade BBQ sauce that serves as the braising liquid for the beef ribs (so we don’t need to marinate these ribs because it absorbs flavor while it slow cooks):
- Ketchup is the primary flavour base for homemade barbecue sauce. It appears in all of my recipes that feature barbecue sauce, such as this (simple!) midweek Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce, and slow-cooked brisket with BBQ Sauce. Sub with Aussie Tomato Sauce – it’s almost as good;.
- Cider vinegar – the tang in homemade barbecue sauce. substitute 1/3 cup regular white vinegar, sherry vinegar, or white wine vinegar;
- Brown sugar – barbecue sauce is sweet. If you don’t like sweet, you can cut it back.
- I prefer using fresh garlic, but powdered garlic is also acceptable;
- Onion powder – sub garlic powder;
- Dijon or regular yellow mustard can be substituted for mustard powder (but not hot English mustard, unless you want the heat!)
- Worcestershire Sauce – savoury element. All-purpose or light soy sauce is a suitable substitute (it won’t make it taste Asian);
- Cayenne – for a hum of warmth. This is not overly spicy. Start with less and make adjustments at the end if you’re worried. Start with the recipe’s amount and add hot sauce at the very end if you prefer it spicy.
How to make BBQ Beef Ribs
Dead simple: everything goes in the pan, and it is slowly cooked in a moderate oven until the meat is tender enough to fall apart. It’s incredibly foolproof because the meat has a long window before it begins to dry out from overcooking – I left it in for 1 1/2 hours too long and it was STILL juicy!
PRO TIP: Make in advance
As with all slow cooked foods (like stews, shanks), the flavor improves with time and it’s very simple to reheat, so if you’re a first-timer or concerned about cook timing for a scheduled meal (re: whether it will take longer for the beef to become fall-apart tender), make it earlier in the day or even the day before…or the day before.
It plates up really elegantly, posh restaurant style, making it a fantastic option for a dinner party. I have options below for fine-dining type sides in place of the hearty finger-licking type sides pictured (cole slaw and steamed corn, classic BBQ sides).
The homemade barbecue sauce you end up with in the pan is shown in more detail below. The best part about this cooking technique is that the sauce is essentially made with the finest beef stock money can’t buy because the rib juices are mixed in with it.
ANOTHER PRO TIP: Strain the sauce to make it silky smooth for a posh restaurant experience. I do this for VIPs only. .
I prepare this entirely in the oven in the recipe video, including the final caramelization. I’ve included grilling instructions in the recipe, but if it had been warmer I would have finished it on the BBQ.
What to serve with BBQ Beef Ribs
As promised, I’ll give you two options for serving beef ribs: in a casual, finger-lickingly good barbecue style OR in an elegant fine dining style (yes, beef ribs are on the menus of fine dining establishments, prized for their juicy qualities and their ability to be plated up elegantly):
Rustic Finger Lickin’ Good Barbecue Sides
Whatever it is, sides with mayo-based dressings go incredibly well with anything that has been coated in barbecue sauce.
Elegant sides, fine dining style
Whichever way you go, it will be a hit. I know it, you know it! – Nagi x.
Watch how to make it
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Beef Ribs with Barbecue Sauce – slow cooked short ribs!
- 6 x 300–350g/10–12 oz beef ribs, also known as beef short ribs (Note 1).
- ▢ 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 salt
- ▢ 1/2 tsp black pepper
- ▢ 2 garlic cloves , minced (sub 2 tsp powder)
- ▢ 1/2 cup apple cider vinegar (Note 2 subs)
- ▢ 1 1/2 cups ketchup , or Aussie tomato sauce
- 1/2 cup loosely packed brown sugar (i.e., don’t pack it tightly) (substitute white)
- 2 tsp of black pepper, onion, and mustard powder, respectively (Note 2).
- ▢ 1 tsp cayenne pepper (adjust to taste re: spiciness)
- ▢ 1 tbsp Worcestershire sauce (sub soy sauce)
- ▢ 2 cups water
- ▢ Parsley or chives , chopped
- Preheat oven to 160°C/320°F (all oven types).
- In a small bowl big enough to hold one rib, combine the rub.
- Press beef ribs into the rub, coating all sides. Shake off excess.
- Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Place ribs in sauce, turning to coat. Place the meat side down with the bone side showing in the sauce (the sauce won’t cover completely, but that’s ok).
- Cover tightly with foil or lid, bake 3 1/2 hours.
- Remove from oven, remove foil. Turn the ribs (some may have fallen over, but no worries, just do it) Spoon over sauce.
- Bake for 30 minutes with the lid off, spooning sauce over again halfway through, until the top is sticky and caramelized. Use two forks to gently pry the ribs apart to see if they are tender. (If not, cover and put it back in the oven; however, after four hours, they should be!)
- Use a spoon to transfer the ribs to a serving plate because the meat will hardly, if at all, be attached to the bone. Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!.
- Share platter (rustic!): Place ribs on a platter for guests to help themselves, along with some sauce on the platter and some sauce on the side.
- Individual posh restaurant style: arrange the rib on the plate and spoon sauce over it (see note about the option of straining). Garnish.
- See in post for side options (both rustic and posh!).
- Mustard powder – dijon or yellow mustard
- White wine vinegar, sherry vinegar, Champagne vinegar, or cider vinegar OR 1/3 cup regular white vinegar
- Stove – 2. 5 hours on low simmer with the lid on (remove carefully).
- 8 hours on low, 5 hours on high in the slow cooker, followed by 30 minutes of uncovered caramelizing in the oven, as directed.
- Follow the instructions for the slow cooker above for the pressure cooker’s 1 hour on high setting. Depressurise naturally for 10 min, then release valve.
- Follow the slow cooker’s above instructions, but sear the meat in your Instant Pot instead. Utilize the times above to cook using the slow cooker or pressure cooker function.
This calendar was a gift. And I was secretly even happier because I thought making one myself might be a bit too crazy-dog-lady.
So I hope that someone will give me a Dozer calendar every year for my birthday and Christmas. I’ve been here eight years and I’ve never had to, because someone always comes through.
Oven Baked BBQ Beef Ribs Recipe – How to Make Ribs in the Oven
FAQ
How long and what temp do you cook beef ribs?
Place the beef ribs on the grill once it has stabilized at 250 degrees Fahrenheit. Avoiding any bones, place the temperature probe in the thickest part of the meat. Continue smoking the beef ribs for five to six hours more, or until the internal temperature reaches 160°F.
How long do you cook beef ribs at 350?
Bake ribs in a 350°F (175°C) oven for 45 minutes, or until the meat easily breaks apart when tested with a fork and reaches a minimum internal temperature of 160°F (70°C).
Do you cover ribs when cooking in the oven?
It is possible to cook ribs either covered with foil or uncovered in the oven. Although not necessary, foil is used to prevent the meat from drying out. You can cover the meat with foil for the remaining cook time if you are cooking uncovered and notice that the meat is drying out or browning too quickly.
How long does it take to cook some ribs in the oven?
If the ribs are exposed, as in our barbecued pork ribs, aim to cook them for about 2 hours at 350 degrees. If the ribs are wrapped in foil, they can bake for up to 3 hours at 300°F or for a shorter amount of time at 400°F—1 5 to 2 hours.