Easy Slow-Baked Boneless BBQ Short Ribs

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When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.

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: 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 Themingredients

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.covered-with-foil

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 

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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.

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


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


  1. Preheat the oven to 300 degrees F.
  2. 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).
  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 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.
  5. 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

Powered by Edamam

  • 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

  • I bought bone in beef ribs on a rack.
    How do I modify the recipe?

    • — Nidhi on August 20, 2021
    • Reply
    • Hi Nidhi, I’d cut the rack into individual ribs. After that, you can proceed with the recipe as written. Hope you enjoy!

      • — Jenn on August 23, 2021
      • Reply
  • I made these and saw potential, but they didn’t come out as expected. I followed the recipe exactly. It could have been that the beef had been trimmed too much, or was leaner, and wasn’t aided by the normal amount of fat. The sauce left a burnt taste residue. In the future, I would add sauteed veg to protect moisture and keep the sauce from burning.

    • — Bizzy on August 14, 2021
    • Reply
  • Absolutely delicious and easy! I am normally not one of those who writes about changes, but in this instance I was one tablespoon shy for the ketchup, so I added sriracha…I’m a tad OCD about following recipes. Added a bit of a kick to the BBQ sauce. I do plan on using this BBQ sauce for other recipes as well! Thank you!

    • — Sarah on August 10, 2021
    • Reply
  • Love this recipe Jen!!! For an extra layer of flavor, we often put a few cinnamon sticks in among the ribs. Marinating with the broth (made from the meat/fat) the flavor just elevates to another level!

    • — Bruce on July 8, 2021
    • Reply
  • I have a question Jenn. I have kids who are notoriously picky eaters, so before I go all in on a new recipe, particularly one with a large portion like this, I like to try it in smaller doses to make sure they will eat it, and if not, so there is not so much it is unmanageable for the adults to eat without help. I was going to start off with about 1 pound of short rib, but was curious if you thought that would change anything for the cooking time? Thanks! Can’t wait to try it.

    • — Chris on July 1, 2021
    • Reply
    • Hi Chris, I’d strongly encourage you to make more than 1 lb. because these shrink A LOT! But if you do use less than 4 lbs, the cooking time may be a bit 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!

      • — Jenn on July 1, 2021
      • Reply
  • One word…O-M-G, AMAZING. OK, that’s two words. This recipe is amazing. I made it as specified except that I very generously salted and peppered the short ribs all over. Sauce: AMAZING perfect balance of sweet and savory; Ribs: meltingly tender and flavorful. Also this made FINGER LICKIN GOOD sandwiches the next day (I had to hide the leftovers). Perfection!! I served it with Jenn’s Chesapeake Corn with Tomatoes, German Potato Salad and Broccoli Salad with Bacon Cheddar and Almonds. The crowd went wild. Thank you Jenn!

    • — S from DC on June 28, 2021
    • Reply
  • We just made this tonight (except we did half the meat as it’s only two of us, but we still made a full recipe of sauce) and it was AMAZING. I’m very picky about my BBQ sauce and this one was perfect. The perfect balance of sweet & spicy (we did use a little less brown sugar as ½ cup was plenty). The meat was full of flavors and falling apart it was so tender. Best meal we have made in a while and we definitely plan to tell everyone about it!

    • — Kimberly on June 12, 2021
    • Reply
  • Love these ribs! Today I’m making a double batch. One for friends and one for us. Any change to the cooking time?

    • — Jill C. on May 3, 2021
    • Reply
    • Hi Jill, Glad you like them! The cook time should be about the same or just a bit longer; just keep an eye on them. Hope your friends enjoy too!

      • — Jenn on May 3, 2021
      • Reply
  • I’ve made this recipe a handful of times with short ribs from costco. Yesterday, I accidentally picked up a package of BEEF LOIN TRI TIP strips instead of short ribs. Great marbling and same size/shape. Once I realized my mistake, I turned to the internet, but couldn’t find any consistent cooking recommendations for the cut. Meanwhile, the clock was ticking! I decided to risk it and still use this recipe. Not sure if I got lucky, but it worked great!

    • — May on April 25, 2021
    • Reply
  • This was absolutely perfect!! I will always continue to do the shortribs exactly as you so nicely instructed. Thank you so much for sharing your expertise! I can’t wait to try some of your other recipes.

    • — Mrs. RET on April 21, 2021
    • Reply
  • Made this twice now with simmering short ribs from Costco.
    Freakin amazing. A big hit
    Thanks for making me look good!
    Agree on the postitive comments on the Sauce for other uses.

    • — Jeff on April 17, 2021
    • Reply
  • Hi! I made this tonight and they came out so tough – what did I do wrong? They were fairly lean boneless short ribs from the butcher. I cut them maybe too small? I had oven at 3)) for the exact time you mentioned. I love all your recipes, so I think I must have made a mistake!! Thanks

    • — Tara on April 11, 2021
    • Reply
    • Hi Tara, If they were tough, they were likely undercooked. As long as you used the right cut of meat, it should eventually get tender (you really can’t overcook these). Sorry they didn’t come out as expected!

      • — Jenn on April 12, 2021
      • Reply
      • Hi there! This happened to me too! Turned out tough and I followed recipe exactly. If we cook it longer, should we just keep cooking it even last the 3 hours until it’s soft/tender? Thank you! Also I wonder if we can do this in the crockpot

        • — Pokey on August 21, 2021
        • Reply
        • Yes, I would keep cooking them until they are tender. And 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. Hope that helps!

          • — Jenn on August 23, 2021
          • Reply
  • I love this recipe. It’s so simple and delicious. However, when serving for a party, I need the oven to make some other last minute dishes. Is there a cook ahead option that won’t dry them out?

    • — Allie on March 27, 2021
    • Reply
    • Hi Allie, Glad you like this! You can make them ahead and reheat, but you’ll need the oven to reheat them, so not sure that solves your problem!

      • — Jenn on March 28, 2021
      • Reply
  • This was amazing! Thanks for an easy but company-worthy recipe. The sauce is really good!

    • — Janice on February 28, 2021
    • Reply
  • Came out perfectly. Easy and crowd pleaser dinner.

    • — Dalia B. on February 25, 2021
    • Reply
  • I have a question. Can you use already made barbeque sauce from the bottle? Or do you have to make it to have it turn out good? I have cattlemans barbeque sauce.

    • — Kathy on February 23, 2021
    • Reply
    • Sure, store-bought will work if you’d prefer not to make your own. Hope you enjoy!

      • — Jenn on February 24, 2021
      • Reply
  • This recipe was incredible! I followed it almost exactly – except moved the ribs out of the pan after onto a rack to cook for the last step as I didn’t want to deal with the draining. I was worried they would dry out but they were PERFECT! Melt in your mouth, savoury comfort food.

    • — Allison on February 20, 2021
    • Reply
  • Absolutely DELISH!!!!!!!!!

    • — Kathy on February 19, 2021
    • Reply
  • I should have followed my gut when I thought this recipe couldn’t be right. Unfortunately, I didn’t. Now we have no dinner & I ruined my favorite baking dish. Thanks so much for this silly, untested recipe. You should go back to getting plastic surgery. You’re better at it.

    • — Den on February 17, 2021
    • Reply
    • What a mean thing to say! There are more constructive ways to say you didn’t like a recipe. I’ve made this recipe multiple times and it is simple and delicious. This is the recipe my adult daughter always requests I make when she comes to visit.

      • — Carol F. on February 20, 2021
      • Reply
    • Don’t blame the recipe, it’s the cook..
      I wouldn’t waste my time responding to trolls but may god bless you in the future with patience and a better cooking experience, good luck to ya!

      • — JJ on May 15, 2021
      • Reply
    • The ribs were delicious. My family gobbled them up. Can’t wait to cook more of your recipes!!

      • — Leslie on June 2, 2021
      • Reply
    • It seems that you are lashing out at someone you do not know, at all. If you don’t like a recipe, don’t make it again. Making this personal is totally unnecessary and inappropriate for a public forum. How lucky we all are to have a bounty of recipes on the web to try and adjust as we like. I usually (with the exception of this review) enjoy reading reviewers’ “takes” on a recipe, their modifications and suggestions. Diverse people and cultures really do add to online recipes. I am sure that there are other, more suitable recipes on the web for you to use. By all means, do that instead of taking out your frustrations on a perfect stranger.

      • — Tracey Eisenberg Holmes on September 22, 2021
      • Reply
  • My first time making short ribs and this recipe was excellent! It was so easy and so good. They came out wonderful. I also made the mashed potatoes and the roasted carrots and it was a perfect easy dinner!

    • — Rose on February 13, 2021
    • Reply
  • Delicious, easy recipe! This was my first time ever cooking ribs, and my first time eating beef ribs, so this recipe was exactly what I needed. Next time I’m going to try it with pork ribs. The BBQ sauce is a keeper; I’ve been on the hunt for a from-scratch BBQ sauce and this has been the best I’ve come across. I was afraid the cayenne would be too powerful because I have a young child, so I tasted the mixture before adding it and it was lacking. I then added half the cayenne, but it was still lacking, so I added the whole amount per the recipe and it was perfect. Just the right amount of kick but not too much. I can’t say what my kiddo thought because he decided not to try it. 😉 I would love to see your version of a BBQ sauce without ketchup but rather tomato paste/sauce to make it truly from scratch.

    • — Mindy on February 8, 2021
    • Reply

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