Slow-Cooked Beef Ribs in Barbecue Sauce
Beef short ribs cook slowly in a homemade barbecue sauce until tender, with a bronzed, sticky finish.
By Cookin' Kitchen
- Total: 4 hours 15 minutes
- Servings: 6 servings
Recipe
Slow-Cooked Beef Ribs in Barbecue Sauce
Beef short ribs cook slowly in a homemade barbecue sauce until tender, with a bronzed, sticky finish.
Cookin' · https://cookin.club/recipes/slow-cooked-beef-ribs-in-barbecue-sauce
- Prep
- 15 minutes
- Cook
- 4 hours
- Total
- 4 hours 15 minutes
- Servings
- 6
Ingredients
For 6 servings
Beef ribs
Rub
Barbecue sauce
Optional garnish
Equipment
- Oven
- Small bowl
- Baking pan
- Foil or lid
- Two forks
- Serving plate
Instructions
Directions
Step 1: Preheat the oven to 160°C/320°F. This temperature applies to both fan and standard ovens.
Step 2: Mix the rub ingredients in a small bowl large enough to fit one rib. Press the beef ribs into the rub, coating all sides, then shake off the excess.
Step 3: Mix the barbecue sauce ingredients, except the water, in a baking pan. Stir in the water.
Step 4: Place the ribs in the sauce and turn to coat. Arrange them meat side down, with the bone side exposed. The sauce will not cover the ribs completely.
Step 5: Cover the pan tightly with foil or a lid and bake for 3 1/2 hours. Remove the pan from the oven and take off the foil. Turn the ribs; if any have fallen over, simply turn them. Spoon sauce over the ribs.
Step 6: Bake uncovered for 30 minutes, spooning sauce over the ribs again halfway through, until the surface is caramelised and sticky. Check tenderness by prying a rib apart slightly with two forks. If the ribs are not tender, cover and return them to the oven; the recipe indicates that they should be tender after 4 hours.
Step 7: Use a spoon to transfer the ribs to a serving plate, as the meat may barely remain attached to the bones. Stir the sauce to bring it together, then serve it with the ribs.
Notes
Make ahead and storage
The ribs can be made earlier in the day or the day before. Cool and refrigerate them in the sauce; they keep for 5 days in the fridge. Reheat in the microwave, or cover and reheat in a 180°C/350°F oven for 20 minutes, until hot and tender throughout.
To freeze, store in an airtight container for up to 3 months. Thaw before reheating.
Ingredient substitutions
For the rub, white sugar can replace brown sugar, garlic powder can be replaced with fresh garlic, and onion powder can be replaced with garlic powder. Use Dijon or yellow mustard in place of mustard powder. If using fresh garlic or mustard in the rub, apply the wet ingredient to the ribs before pressing on the dry spices.
For the sauce, white wine vinegar, sherry vinegar, or Champagne vinegar can replace cider vinegar; use 1/3 cup regular white vinegar if using that instead. Soy sauce can replace Worcestershire sauce. Aussie tomato sauce can replace ketchup.
Nutrition per serving
- Calories
- 538 kcal
- Fat
- 23 g
- Saturated fat
- 10 g
- Carbohydrates
- 38 g
- Sugar
- 33 g
- Fiber
- 1 g
- Protein
- 43 g
- Sodium
- 1,114 mg
- Cholesterol
- 129 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Beef short ribs slowly braise in a homemade barbecue sauce made with ketchup, cider vinegar, brown sugar, and spices. The covered bake makes the meat tender; a final uncovered bake gives the surface a sticky, caramelised finish.
Serve the ribs with chopped parsley or chives if you like. For a make-ahead meal, the ribs can be refrigerated in their sauce and reheated.
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