Easy Slow-Baked Boneless BBQ Short Ribs


When you’re craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. And here’s the best part: only 15 minutes of prep work and the oven does the rest. Unlike many roast or stew recipes, it’s not necessary to sear the meat first. You just slather it with sauce, put it in the oven, and let deliciousness ensue.


Before we get to the recipe, a few words on boneless short ribs. You’ll want to count on about one pound per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods.


Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9″ x 13″ baking dish. Next, make the homemade BBQ sauce by combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.


Slather about 2/3 of the sauce all over the short ribs, and reserve the rest for the finished ribs.


Cover the pan with aluminum foil and bake at 300 degrees for about 2-1/2 hours.


Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned.


Transfer the short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.


Note: Recipe inspired by Sunny Anderson’s Easy BBQ Boneless Short Ribs

Easy Slow-Baked BBQ Short Ribs

Print Recipe
Servings: 4
Prep Time: 15 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 15 Minutes


For the Short Ribs

  • 4 pounds boneless beef short ribs, cut into 4-inch long pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

For the BBQ Sauce

  • 1 cup ketchup
  • 3/4 cup dark brown sugar, packed
  • 1-1/2 tablespoons cider vinegar
  • 1-1/2 tablespoons Worcestershire sauce
  • 1-1/2 tablespoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper


  1. Preheat the oven to 300 degrees F.
  2. Season the short ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
  3. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
  4. Pour 1/3 of the sauce (about 1/2 cup) over the short ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
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  • westcoastwalker

    these sound delish – I can’t wait to try. My mom makes a great rum rib – I wonder if you could add rum to this recipe for some additional flavouring?

    • Jenn

      Pretty much any BBQ sauce would work with this recipe, so feel free to add a bit of rum if you like.

  • Vera

    Hi Jenn
    Can I make this with pork chops? If yes, should I change recipe in any way.

    • Jenn

      Hi Vera, Pork chops are a tender, quick-cooking cut so they will not work in this recipe. Sorry!

  • Yum! I think I’ll be making these on Sunday. Can you share your carrot recipe also? They look delicious too!

  • Barb

    This sounds wonderful! Could you make it in a crock pot and if so, what modifications do you think you’d have to make? (My oven is out of commission.) Thanks!

    • Jenn

      Hi Barb, Unfortunately, a crock pot is the one cooking appliance I do not own so I can’t give you specific instructions. That said, I’d imagine it would work fine – just adjust according to how you’d make any stew.

  • Candi

    These sound amazing! Making them for dinner tomorrow … With those yummy carrots! You are the best Jenn!!!

  • Kim

    These look so good. I love things I can just put in the oven or a Dutch oven for several hours. I can’t wait to try this recipe. We like country ribs, do you think they’de come out about the same?

    • Jenn

      Hi Kim, Yes they will be very similar.

  • Candi

    OMG!!! Made these for dinner tonite with the thyme carrots and lightly smashed potatoes!!! Deeeeeelish!!! And so easy!! I will make these again when having friends over! Thanks Jenn for continuing to supply AMAZING recipes!!!!

  • Belinda

    Made the exact dinner you had in the photograph and my husband was thrilled. He loved the entire dinner. I loved the more subtle flavor of the BBQ sauce in the recipe – for the short ribs it was much better than any stronger flavored store bought variety.
    This would make a great dinner for company as you could do all the prep and most of the cooking ahead of time.
    Thanks for another great meal!

  • Annie

    Can you share the recipe for the mashed potatoes? Thank you! <3

  • Beth Ann

    I made these last night. They were AMAZING. I sent a picture to my mom and she was almost ready to jump in the car and risk driving in the 12+ inches of snow. I promised to put some aside for her and she can have after the roads clear. This recipe is a keeper.

  • Alan Cee

    I’m committed to trying this recipe, but I’m curious, why don’t you brown the ribs first, instead of “exposing” them prior to the end of the cooking time and browning them at that point?

    Also, do you use “flanken” style ribs for this recipe or the ones that look like “blocks”?

    • Jenn

      Hi Alan, Great question. I usually do brown my stew meats before they go in the oven but it’s not always necessary. I tested this recipe both ways and found that browning the short ribs did nothing to improve the flavor — in fact, I actually preferred the taste of the ribs that were not browned. The main reason I expose them to the heat at the end is to make them look nicer…and it’s a whole lot easier than searing the meat beforehand. I use the ribs that look like blocks. Hope you enjoy!

  • Gary Smith

    If I am only cooking 1 pound of boneless short ribs should I adjust the cooking time / temp?

    • Jenn

      Hi Gary, I’d put them in a small pan and cook them at the same temp. You might check on them a bit earlier but cooking time should be about the same.

  • Loved this! Loved it even more when my very picky eaters both ate their serving and then asked for more. Looking forward to finding more yummy delights on your pages. Thanks!

  • Maddy

    I bought some short ribs & have never made any before. I was looking online for a recipe & found this one, i decided to make it because it was sooo easy to prepare.
    I used regular mustard because i didn’t have any dijon, and my hubby loves sweet stuff so i made it a little sweeter. I gotta say this is one of my favorite. My husband absolutely loved it, he said “my mouth is really happy right now”…lol.
    Thank you for sharing this delicious dish!!!!

  • Chrissie

    This was one of my favorite dishes to make—it is easy to make and AMAZING! The bbq sauce is wonderful. My boyfriend and I were licking our plates!!! I will be adding this to my recipe box for sure. I can’t wait to have a dinner party—it is sure to please everyone!

  • Kim

    I have some st.louis ribs that I need to cook soon. How should I adjust this recipe since they are not boneless?

    • Jenn

      Hi Kim, I actually think the cooking time would be about the same. Please let me know how they come out!

  • BobbyLZ

    These scrumptious ribs melt in your mouth. We’ll have to make twice as much next time. They were gone in no time!

  • Steve G

    I am having 35-40 folks over for dinner this weekend, and would like to make these. Can they be made in one or two BIG batches in a roasting pan? If not, would it work to do them in smaller batches and then combine them in a big roaster for re-heating? If so, could I then stack them in layers for re-heating? Thanks for any help or advice you can give me. SG

    • Jenn

      Hi Steve, You can absolutely make these in big batches. You might have to increase the cooking time a bit; just cook until tender. Hope you enjoy and please let me know how it comes out!

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