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Easy Slow-Baked Boneless BBQ Short Ribs
When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.
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: there are only 15 minutes of hands-on prep work and the oven does the rest. Really! Unlike many roast or stew recipes, it’s not necessary to sear the meat first. Instead, you just slather it generously with sauce, put it in the oven to bake, and let deliciousness ensue.
What you’ll need to make Them
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. If you can only find bone-in ribs, they will work, but they may take just a bit longer to cook
How to make them
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 meat, and reserve the rest for the finished dish.
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
You may also like
- Red Wine Braised Short Ribs
- Oven Baby Back Ribs with Hoisin BBQ Sauce
- Beef Stew with Carrots & Potatoes
- Pulled Pork with Tangy Barbecue Sauce
- Onion-Braised Beef Brisket
Easy Slow-Baked BBQ Short Ribs
When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.
Ingredients
For the 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
Instructions
- Preheat the oven to 300 degrees F.
- Season the ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
- Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
- Pour 1/3 of the sauce (about 1/2 cup) over the 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, uncovered, 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.
- Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 1,320
- Fat: 87g
- Saturated fat: 37g
- Carbohydrates: 59g
- Sugar: 54g
- Fiber: 1g
- Protein: 80g
- Sodium: 2327mg
- Cholesterol: 331mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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Excellent easy recipe. I only had 2.5 lb of beef and it filled the 9×13. Will definitely make it again… my husband loved it!
I made this last night. Perfect instructions. Next time I will buy premium beef chuck pot roast and slice myself. $2 / pound cheaper and same meat. And will use 1/2 the brown sugar next time. Very tasty but I don’t like so sweet. But very good and easy. Don’t like I have to give my email address though to submit a review.
Can I substitute pork short ribs for this recipe and would you adjust cooking time or anything else?
Hi Barbara, I think it would work without any modifications. Please LMK how they turn out!
This was SO GOOD. I cooked exactly as written but used paprika instead of cayenne because that’s what I had, but it came out amazing. I’ll definitely make again!
I made this yesterday for another couple that we had over. I bought bone-in short ribs by mistake. I just increased the time by about 20-30 minutes and the meal was wonderful. I paired it with roasted vegetables and mashed potatoes. The sauce was so amazing that I made extra and heated it. Perfect, simple dinner.
made the wine braised short ribs last yr for christmas dinner and husband loved them. same with this recipe! another great one from my go to site.
My husband accidentally bought bone-in ribs. I see many have made this recipe with them so I will try them, but how many pounds of bone-in ribs would you suggest for 4 adults? Also, the recipe describes cutting up the meat. How would I handle this with the bone-in ribs?
Thank you.
Hi Heidi, I’m guessing you’d need about 6 pounds bone-in ribs. You don’t need to cut them; I would just cook them whole.
I can’t believe I waited this long to make these! Delicious! I want to make them today for a friend coming over tomorrow for lunch. Will that work? Reheat tightly covered in a 300 oven?
Yep, that will work perfectly! 🙂
Excellent and super easy!!!!!
I have boneless beef spare ribs. my meat is cut up into smaller pieces. would I still cook it for the suggested amount of time?
Yes, I think the amount of time should be about the same. Enjoy!
I have finally found the holy grail of short ribs recipes!! My husband’s very favorite thing ever is short ribs. I’ve tried many recipes in the past, but I think they’ve all used the slow cooker. I assumed the slow cooker would be the best way to cook them. But I’ve never been pleased with the results. After trying this recipe, I can now say that the key is the oven – it really is. Also, reserving 1/3 of the sauce is crucial – I followed the recipe and discarded the cooking liquid – it was greasy. I topped with the reserved sauce and YES! The thing with the slow cooker is that all you have is greasy sauce! Not good! And those last 30 minutes of uncovered cooking really did the trick too. I made the BBQ sauce according to the directions – it was delicious! But, if you’re in a real pinch, you could just use store-bought. Also, I purchased my boneless short ribs from Costco. Be sure that you don’t buy the “sliced” ones in the vacuum sealed bag – those aren’t right! I’ve made this mistake. I think those are used in some Asian recipes. Those have tons of little bones in them – I ended up throwing away my last batch of short ribs because of that mistake. The right ones come in a standard white styrofoam tray covered with plastic and the short ribs are in long sections. I cut each in half, according to this recipe. PERFECTION! Served with mashed potatoes and Jenn’s roasted carrots with thyme – it was a perfect dinner – fancy enough to even serve to guests.
That’s correct. The small bones ones are for making Korean bbq short ribs, aka kalbi.
I have never made short ribs before the recipe was very easy your home made BBQ sauce was fantastic. They made a great leftover served over polenta.
This is the best recipe ever! I made the red wine sauce recipe, but this is the BEST! My question is, what oven temperature would you suggest if I were to cook them for 5-6 hours… ?
Thanks so much!
Hi Shell, Hard to say for sure, but I’d guesstimate you could cook them at 250 for 5 hours. Keep in mind that I haven’t cooked them this way. Please LMK how they turn out!
Sauce was a perfect balance of spices! Hubby made it last week and we devoured it so fast we forgot to snap a pic. I’m making another batch for tonight’s dinner. Thank you for the wonderful recipe!
This is the first time I’ve ever made short ribs and they were delicious! Well done, tender and flavorful! I looked at several other recipes that were much more complicated and took many more hours. This was perfect to put in the oven on a Sunday afternoon and enjoy after chores were done for the day. Thank you, Jenn!
I have made these many times and it is the best recipe I have found and I have had rave reviews from all my guests. I normally serve it with garlic mashed potatoes and roasted asparagus or green beans gremolota. I will be serving it this weekend with warm Caesar potato salad and a variety of roasted peppers on a balsamic glaze. I prefer a nice Chianti or Napa Cabernet Sauvignon to enjoy with this beef. Thank you for the wonderful recipe… CB
This recipes calls for 4 lbs of boneless short ribs cut into pieces with a total cooking time of 3 hours. If I’m using 5.5 lbs of bone-in short ribs, how long do I need to cook them? Thanks!
Hi Laurie, the bake time may be a bit longer but not significantly so. Hope you enjoy!
Hello, did you fit all 5.5lbs in a 9×13 baking dish? Trying to figure out how to cook my 5.5lbs of ribs…squeezed into the one 9×13, or putting the additional 1.5lb in a 9×9…but then I’m afraid there will be too much space between pieces and dry out…
Thanks!
Hi! Have made this recipe as-is for countless dinner parties and it’s always a hit for kids and adults!
And advice or caution about using beef chuck instead of short ribs?
Glad you like these! Beef chuck should be fine – just cut them like short ribs (about 2 inches wide x 4 inches long). Cook time and temp would be the same. Please let me know how it turns out!
Hi Jenn! I made this recipe using beef chuck pot roast and cut 2×4 per your instruction; OMG just as delicious! 😋
Glad it worked out — thanks for following up! 🙂
Can I use bone in ribs?
Yep – hope you enjoy!
Jenn, the highest compliment I could give this dish surprised everybody at the table: I shamelessly licked my plate and smiled at my wife, while my children’s jaws hung open and my grandchildren squealed with delight. My wife, who made the dish, wanted to be shocked but recognized the compliment and just rolled her smiling eyes*. I’m told this was almost too easy to prepare, and even though we doubled the portions, there wasn’t a scrap left. Brava, well done!
ps: Next time we make this I’m suggesting making and extra cup of the sauce…outstanding :))))
LOL – so glad you liked it! 🙂
Made these for dinner tonight. So easy and delicious! I only cooked for me and my husband so I used 2lbs of short ribs and used a smaller baking dish. Definitely will be doing again.
Did you cook it for the same amount of time? I am cooking these as well for just my husband and myself and have about 2 lbs of boneless ribs.
Hi Lisa, the cooking time may be a bit (but not significantly) shorter. Enjoy!
This recipe is sooo sooo sooo delicious! It is easy and quick to prep. Thanks again for another great recipe 🙂
Do you season both sides or just one?
Both – hope you enjoy! 🙂
I have beef back ribs- can I use them in place of short ribs?
Sure, that should work. Enjoy!
Just amazing! I made this last night and my husband told me that it was better than any restaurant! So far every recipe I’ve tried from the blog has been great and a huge hit with my family (including the toddler). I’ve for the first time ever actually enjoyed AND look forward to cooking (thank you, Jenn!) Bought the cookbook and can’t wait to cook my way through it!
❤️ So glad you’re enjoying the recipes and thanks for your support with the cookbook!
I made this tonight using thick cut steaks instead of ribs and it was fabulous.. served it with roasted baby potatoes and Asiago creamed spinach
Excellent! I halved it and brilliant. From a former chef
This was amazing. Melt in your mouth! Super easy as well.
I only have 2 pounds, what would the cooking time be?
Hi Jenna, I’d strongly encourage you to make more than 2 lbs. because these shrink A LOT! But if you do use less than 4 lbs, the cooking time may be a bit (but not significantly) shorter. Just make sure to use a dish that just fits the ribs and sauce as you don’t want too much extra space in the pan. Hope you enjoy!
These were amazing! And easy to make. And amazing! My family asked me when I can make them again.
Have already made this recipe a few times and my whole family LOVES it!
Wow! These BBQ boneless short ribs were Delicious!!!
Thank you for the recipe 🙂
This was absolutely delicious and so easy! I left the cayenne pepper out as my kids won’t eat anything ‘spicy’. And I didn’t know how much heat it would bring. It was a big hit. Your website has turned me into a chef and I’ve gotten compliments on all your recipes.
Hi.
I love this recipe and am wondering if I can use Instant Pot or slow cooker? Our baking feature has gone out in the oven and can’t get it repaired due to quarantine right now. Thanks!
Glad you like it! I think this recipe is best made in the oven because you need to be able to brown the meat at the end, otherwise, it will look very unappealing. You could make the ribs up to that point in the slow cooker, then transfer them to the oven to brown, but that seems to be more trouble than it’s worth. And I don’t have enough experience with an Instant Pot to say whether or not this recipe would translate well but you may find these tips helpful.
I am short on brown sugar, only have 1/4 cup. Wondering if I can use molasses as a substitute? If yes, how much would you recommend?
Hi Natalia, Do you have white/granulated sugar on hand? If so, I’d supplement the 1/4 cup of brown sugar with 1/2 cup of white sugar and add 1 tablespoon molasses. Hope that helps!
Was excellent, very tender and tasty. I didn’t have Worcestershire so I subbed Guy Fieri’s “Carolina’s6 Mop n Slop”. Fabulous. Added a little more hotness. 5 stars
This is a great recipe. Surprised I followed all the steps and ingredients as I would usually add stuff. This turned out yummy and meat was excellent. Loved the BBQ sauce. That I made extra of to have in the fridge. Thanks for sharing!
Hi Jenn,
Can I make these with pork ribs since we don’t eat beef ribs? If so which ones should i buy?
Thank you!
Hi Lucy, I do think these would work with pork, and I’d buy boneless pork ribs. I’d love to hear how they turn out!
Wonderful Recipe!!