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Glazed beef ribs recipe featuring tender meat and a glossy, caramelized barbecue sauce crust on a serving board.

Beef Ribs Recipe

Rebecca Blumer
Season beef short ribs with a savory spice rub, braise them low and slow in a sealed foil pouch until probe tender, then broil with barbecue sauce for a sticky finish.
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Prep Time 10 minutes
Cook Time 4 hours
Marinating Time 2 hours
Total Time 6 hours 10 minutes
Course Dinner, Main Course
Cuisine American, Southern
Servings 4 servings
Calories 537 kcal

Equipment

  • Paper towels
  • Small bowl
  • ziplock bag or covered bowl
  • aluminium foil
  • Baking Sheet

Ingredients
 

  • 3 lbs beef short ribs Choose meaty ribs with good marbling and with the bottom membrane scored or removed
  • Liquid smoke optional for added smoky flavor
  • 2-4 tablespoons olive oil

Spice Rub

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cajun seasoning
  • 2 tablespoons dark brown sugar packed
  • 1 teaspoon chili powder
  • 1 teaspoon salt I prefer smoked salt. Can add more salt if desired
  • 1 teaspoon paprika
  • 2 teaspoons oregano

BBQ Sauce

  • Favorite BBQ Sauce I only used a few tablespoons of Sweet Baby Ray's

Instructions
 

  • Rinse the ribs, then pat every surface completely dry with paper towels. Dry meat holds the oil and spice rub better instead of letting them slide off.
  • Rub the ribs with liquid smoke if using, coating both sides lightly. The surface should smell gently smoky without looking wet or pooled.
  • Brush the ribs with a light coating of olive oil. The oil should leave a thin sheen that helps the seasoning adhere.
  • Combine the spice rub ingredients in a small bowl, then sprinkle the mixture over both sides of the ribs. Use as much of the rub as needed until the meat has an even, speckled coating.
  • Massage the seasoning into the ribs, adding more olive oil if needed to help it spread. The rub should cling in a uniform layer with no dry floury patches.
  • Place the seasoned ribs in a large ziplock bag or covered bowl and refrigerate for 1-2 hours. This resting time lets the spices settle into the meat before cooking.
  • Preheat the oven to 250°F. A low, steady oven temperature gives the ribs time to become tender without tightening the meat.
  • Line a baking sheet with aluminum foil and arrange the ribs in a single layer. Leave enough foil around the edges to form a sealed pouch.
  • Cover the ribs with another sheet of foil and crimp all edges tightly to close the pouch. Press the seams firmly, then fold them again so steam and braising juices stay inside.
  • Bake on the middle rack for 3 1/2-4 hours, checking after 3 1/2 hours. Look for bone ends beginning to show and meat that has pulled back slightly from the bones.
  • Carefully open the foil pouch and drain away excess rendered fat. Keep the flavorful juices separate if you plan to reheat leftovers later.
  • Brush the ribs with your preferred amount of BBQ sauce. Coat the meat evenly, especially the exposed edges where the sauce can caramelize.
  • Broil the ribs uncovered on low until the sauce turns sticky. Watch closely for bubbling sauce edges and remove the pan before the sugars scorch.
  • Let the ribs rest for a few minutes before serving. The meat should stay juicy as it settles and pull easily from the bone.

Notes

Doneness check: Check doneness with a thin metal probe inserted between the bones. The ribs are ready when the probe slides through smoothly like warm butter, typically around 195°F to 205°F.
Troubleshooting tough meat: If the ribs feel chewy after baking, reseal the foil pouch tightly and return them to the 250°F oven in 30-minute increments until tender.
Storage and reheating: Store leftover ribs with their reserved rendered juices in an airtight container in the refrigerator for up to four days. Reheat gently sealed in foil with a spoonful of the juices to prevent drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 537kcalCarbohydrates: 11gProtein: 48gFat: 33gSaturated Fat: 12gCholesterol: 147mgSodium: 757mgPotassium: 620mgFiber: 2gSugar: 6gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 4mg
Keyword beef ribs recipe, beef short ribs, oven baked beef ribs
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