Barbecued short ribs are tender, juicy, and packed with smoky, sweet, and savory flavors. Slowly cooked until the meat falls off the bone, these ribs are perfect for backyard gatherings or a special family meal. Whether cooked on the grill or slowly braised in the oven, the result is mouthwatering ribs that are sure to impress.
Ingredients:
- 4-5 pounds beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil (for searing)
For the BBQ Sauce:
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup water
- Salt and pepper to taste
Instructions:
On the Grill (Low and Slow Method):
- Prepare the ribs: Pat the short ribs dry with paper towels and season them generously with salt and pepper.
- Preheat the grill: Preheat your grill to 275°F (135°C) for indirect cooking. If using a charcoal grill, place coals on one side and leave the other side free for indirect cooking. For a gas grill, turn on half the burners and leave the other side off.
- Sear the ribs: Heat olive oil in a skillet or grill pan over medium-high heat. Sear the ribs on all sides until they’re browned, about 2-3 minutes per side. This step adds flavor and locks in moisture.
- Make the BBQ sauce: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), water, and salt and pepper. Stir and bring the mixture to a simmer. Let the sauce cook for about 10 minutes, stirring occasionally, until slightly thickened.
- Cook the ribs: Place the seared ribs on the cool side of the grill (indirect heat). Brush the ribs generously with the BBQ sauce. Close the grill lid and cook for 3-4 hours, basting with more sauce every 45 minutes, until the meat is tender and pulling away from the bone.
- Finish and serve: Once the ribs are tender, brush them with a final layer of BBQ sauce and cook for an additional 10 minutes to caramelize the sauce. Remove the ribs from the grill, let them rest for 10 minutes, then serve hot with extra sauce on the side.
In the Oven:
- Prepare the ribs: Follow the same steps for seasoning and searing the ribs.
- Preheat the oven: Preheat your oven to 300°F (150°C).
- Bake the ribs: After searing, place the ribs in a roasting pan. Pour half of the BBQ sauce over the ribs, then cover the pan with foil. Bake for 2 1/2 to 3 hours, or until the ribs are tender and the meat is falling off the bone.
- Finish under the broiler: Once the ribs are tender, remove the foil and brush them with the remaining BBQ sauce. Place the ribs under the broiler for 3-5 minutes to caramelize the sauce.
- Serve: Remove the ribs from the oven, let them rest for a few minutes, then serve with additional sauce.
These Barbecued Short Ribs are smoky, sweet, and fall-apart tender. Serve them with coleslaw, cornbread, or your favorite BBQ sides for a delicious meal!
