Tender smoky beef ribs BBQ (Printable)

Tender, smoky beef ribs slow-cooked and glazed with tangy barbecue sauce for a flavorful meal.

# What You Need:

→ Beef Ribs

01 - 3.3 lbs beef short ribs

→ Dry Rub

02 - 2 tbsp brown sugar
03 - 1 tbsp smoked paprika
04 - 1 tbsp garlic powder
05 - 1 tbsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - ½ tsp cayenne pepper (optional)

→ BBQ Sauce

09 - 1 cup barbecue sauce (gluten-free if required)
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp honey

→ For Cooking

13 - 2 tbsp olive oil

# How to Make It:

01 - Set oven temperature to 300°F (150°C).
02 - Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl.
03 - Pat ribs dry with paper towels and coat evenly with the dry rub mixture.
04 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat; brown ribs on all sides, about 2 to 3 minutes per side.
05 - Cover skillet tightly with foil or lid and transfer to oven; bake for 2 hours until ribs are tender.
06 - Whisk together barbecue sauce, apple cider vinegar, Worcestershire sauce, and honey in a separate bowl.
07 - Remove ribs from oven, brush liberally with barbecue glaze; increase oven temperature to 425°F (220°C) or switch to broil and cook uncovered for 8 to 10 minutes until sauce is sticky and caramelized.
08 - Let ribs rest for 5 minutes; slice between bones and serve with extra barbecue sauce.

# Expert Suggestions:

01 -
  • Ribs that fall off the bone without hours of fussing or special equipment.
  • A dry rub and sauce combination that tastes homemade even when you take shortcuts.
  • The kind of dish that makes people linger at the table talking.
02 -
  • Dry ribs are essential for browning; even 10 minutes under a paper towel makes a visible difference.
  • The low-temperature braise is non-negotiable—higher heat will dry them out and undo all your work.
  • Don't skip the final glaze and broil step; that's where the ribs become irresistible.
03 -
  • Let your butcher know you want ribs cut evenly; uneven pieces will cook at different rates.
  • The glaze must be hot when it hits the ribs—cold sauce slides off instead of adhering and caramelizing.

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