Beef Ribs Smoky Glaze (Printable)

Tender beef ribs slow-cooked and glazed with smoky barbecue sauce for a rich, hearty flavor.

# What You Need:

→ Beef

01 - 3.3 lbs beef short ribs

→ Dry Rub

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

→ Barbecue Glaze

09 - 1 cup gluten-free barbecue sauce
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp honey or brown sugar
12 - 1 tsp Worcestershire sauce

→ For Baking

13 - ½ cup beef broth

# How to Make It:

01 - Set the oven temperature to 300°F.
02 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper in a small bowl.
03 - Pat beef short ribs dry and coat thoroughly with the dry rub, pressing gently to adhere the spices.
04 - Place ribs bone side down in a large roasting pan and pour beef broth into the base.
05 - Cover pan tightly with foil and bake for 2 hours and 30 minutes until ribs are tender.
06 - Mix barbecue sauce, apple cider vinegar, honey or brown sugar, and Worcestershire sauce in a bowl.
07 - Remove ribs from oven, discard foil, and brush ribs generously with barbecue glaze.
08 - Increase oven temperature to 425°F or set broiler to high. Return ribs uncovered to oven and cook 15 to 20 minutes, basting with additional glaze halfway through, until sticky and caramelized.
09 - Let ribs rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The meat falls off the bone without any fuss, and that moment never gets old.
  • You mostly just set it and forget it, which leaves you free to sit on the porch or prep sides.
  • That caramelized glaze finish tastes like you spent all day smoking meat, but the oven does the magic.
02 -
  • The foil seal during braise is non-negotiable because even small gaps let moisture escape and toughen the meat, which I learned the hard way.
  • Drying the ribs before the rub means the spices actually stick and toast instead of steaming off, completely changing the texture of the crust.
  • Don't skip the rest period because cutting straight into hot meat releases all the juices onto the plate instead of keeping them inside.
03 -
  • Add 1 tsp liquid smoke to the glaze if you really want that smoked flavor to shine through even more obviously.
  • Use a basting brush to apply the glaze, not a spoon, because the brush distributes it thin and even, which caramelizes better than thick clumps.

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