Slow-Baked BBQ Short Ribs

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

BBQ short ribs make an easy dinner that pleases kids and adults alike.

Fork on a plate with slow-baked barbeque short ribs.

For easy, family-pleasing comfort food, you can’t beat meltingly tender short ribs in a sweet and tangy barbecue sauce. Inspired by Sunny Anderson’s BBQ short ribs, this simple recipe requires just 15 minutes of hands-on prep, and then the oven does the rest. Unlike many roast or stew recipes, it’s not necessary to sear the meat first. Instead, you season the meat with salt and pepper and slather them with a quick homemade BBQ sauce – a mixture of ketchup, brown sugar, cider vinegar, mustard, Worcestershire sauce, and seasoning. Then you put the dish in the oven to bake for 3 hours, go about your day, and let deliciousness ensue. Serve with mashed potatoes or cornbread and a roasted vegetable.

What You’ll Need To Make Slow-Baked BBQ Short Ribs

short ribs ingredients

Count on about one pound of boneless short ribs per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions. If you can only find bone-in short ribs, they will work but may take a bit longer to cook.

Step-by-Step Instructions

Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9×13-inch baking dish.

seasoned short ribs on cutting board

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.

bbq sauce ingredients in bowl

Whisk to combine.

bbq sauce in bowl

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

short ribs slathered with sauce

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

Short ribs in a pan of barbeque sauce.

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

baked short ribs

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

Barbeque short ribs on a plate.

You May Also Like

Video Tutorial

Slow-Baked BBQ Short Ribs

BBQ short ribs make an easy dinner that pleases kids and adults alike.

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
  • ¾ cup dark brown sugar, packed
  • 1½ tablespoons cider vinegar
  • 1½ tablespoons Worcestershire sauce
  • 1½ tablespoons Dijon mustard
  • 1½ teaspoons chili powder
  • ¾ teaspoons garlic powder
  • ¼ teaspoon cayenne pepper


  1. Preheat the oven to 300°F.
  2. Season the ribs all over with salt and pepper, then arrange in a 9x13-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 ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ 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 2½ 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, 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.

See more recipes:


  • Please tell us the oven temperature for roasting.

    • — Mo on July 1, 2024
    • Reply
    • Hi Mo, the oven temp should be 300°F/150°C. Hope you enjoy the ribs!

      • — Jenn on July 1, 2024
      • Reply
  • My ribs were tough at 2.5 hours. Is that normal? Ok, if I Continue to cook them for an extra half an hour?

    • — CJ on April 19, 2024
    • Reply
    • Yes, I would keep them covered and cook for 30 more minutes.

      • — Jenn on April 20, 2024
      • Reply
    • Mine were very chewy! The sauce was delicious. Cooking time/method must be off. $50 of short ribs wasted.

      • — Nancy on May 27, 2024
      • Reply
  • Made these a couple months ago for my husband and kids…divine!!!!
    I have a few leftover that I want to reheat. Do I heat from frozen at 300 or do they need to thaw in fridge first?

    • — Emily George on April 6, 2024
    • Reply
    • Glad you liked them! I’d thaw them prior to reheating.

      • — Jenn on April 8, 2024
      • Reply
  • Oh, these ribs are so good! My husband and I both loved them, and now I’ll make them for guests. The recipe is easy; I followed it exactly (though with fewer ribs) and we have leftovers! And I’ll make the barbecue sauce for other dishes. Thanks, Jenn!

    • — Karen on December 31, 2023
    • Reply
  • Gave these a try, they were ok but not great. Maybe I messed a step up. Will give them another go.

    • — KJ MA on October 29, 2023
    • Reply
  • This is probably a silly question but do I reduce the cooking time if I halve the recipe? Thank you so much!

    • — Becky on October 28, 2023
    • Reply
    • Hi Becky, I’d encourage you to make the full recipe, because these shrink A LOT! But if you do halve it, the cooking time may be just 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 October 30, 2023
      • Reply
  • Made exactly as directed. Wonderful ! Thank You

    • — Kendra on September 26, 2023
    • Reply
  • So delicious, so easy. I don’t know if I can be bothered braising these ever again. Thank you very much. Followed the recipe except used bought BBQ sauce.

    • — Sam on September 22, 2023
    • Reply
  • OMG!!! another winning recipe from Jenn’s site!
    My husband loves these out, but we’ve never tried them at home before. Saw some on sale & gave it a go – of course, using a recipe from my favorite site:
    These were tender & yummy!!! I can’t wait to make this recipe for company.
    Served with mashies & aspargus. Hubby may not want to go out for dinner again! – LOL!

    • — Patti Burns on September 8, 2023
    • Reply
  • Hi Jenn! I’m looking for a short rib recipe without using barbeque sauce. I’m thinking of replacing the barbeque sauce in this recipe with beef broth and corn starch slurry. Any thoughts?
    You are my go to for quality meals and desserts!

    • — Corrine on September 3, 2023
    • Reply
    • I’m flattered to be your go to! I wouldn’t recommend that tweak for the ribs. If you’d like to stay away from BBQ sauce, I’d recommend this recipe instead. It’s delicious. 🙂

      • — Jenn on September 5, 2023
      • Reply

    • — DAVID on August 26, 2023
    • Reply
  • My “go-to” recipe when I get boneless beef ribs. So good and so easy to make!

    • — Susan on August 25, 2023
    • Reply
  • The ribs were absolutely delicious. Loved the sauce. Definitely will be making it again. Everyone at the table commented on how good the flavour was.
    Thank. you for sharing this wonderful and easy recipe.
    Just wondering, is there another cut of meat that you think this sauce would go well with?

    • — Janet on August 23, 2023
    • Reply
    • Glad you enjoyed them! I think the sauce would also be nice with chuck roast.

      • — Jenn on August 24, 2023
      • Reply
  • We loved! I followed this exactly– except that I had 14 bone-in short ribs (that had been in my deep freeze almost too long). I sprinkled them with S+P, braised for a few min on each side in a dutch oven, then nestled them in a big aluminum pan and covered tightly with foil and the temp and time were perfect for this. I am absolutely done with researching good short ribs recipes after trying this- this is the one for us. Thank you!

    • — Audra on August 23, 2023
    • Reply
  • I’ve never been fond of ribs (too much fat) but my husband loves them so I made these tonight. I put a few pieces to the side that didn’t have much fat for me and made the rest for him. It was a huge hit! Quick to prepare, really tender, great flavor and enough for leftovers. My husband actually started plating the meat before I had the side ready (roasted carrots). Will definitely be making again.

    • — Kim on August 5, 2023
    • Reply
  • Hi Jenn! I plan to cook these tomorrow. If I reduce the recipe by half, should I reduce the cooking time as well? Can’t wait to eat these 😋
    Thanks, Ellyn

    • — Ellyn Bliesener on August 4, 2023
    • Reply
    • Hi Ellyn, I’d encourage you to make the full recipe, because these shrink A LOT! But if you do halve it, 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 August 5, 2023
      • Reply
      • Thank you. I’ll make the recipe and freeze the remaining. Your recipes are always wonderful!

        • — Ellyn Bliesener on August 5, 2023
        • Reply
  • Hi Jenn,
    I found short ribs on sale but they’re thin sliced. They look sort of like bacon strips. Do you have any suggestions for how I should cook them? I assume they’ll still be good with your bbq sauce, but not sure if I should put them in the oven or cook in a pan?
    Thanks for any advice!

    • — Alison on July 15, 2023
    • Reply
    • Hi Alison, I’d still bake them per the recipe. I just don’t think they’ll take as long, so keep an eye on them. Hope you enjoy!

      • — Jenn on July 18, 2023
      • Reply
  • This was absolutely delicious!! Made exactly to the recipe except I added a little dried minced onion to the sauce. Will definitely make this again & again, thanks 😊

    • — Terry on June 23, 2023
    • Reply
  • This is my go-to for Rosh Hashana and Passover – SO delicious and a crowd pleaser. Thank you for a great recipe!

    • — Beth on April 1, 2023
    • Reply
  • Can I do this in a crock pot?

    • — Jamie on March 22, 2023
    • Reply
    • Hi Jamie, 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 crock pot, then transfer them to the oven to brown, but that seems to be more trouble than it’s worth.

      • — Jenn on March 22, 2023
      • Reply
      • Hi Jenn, I’ve been making your short rib recipe for years and it is a family and friends favorite! I’m planning to make your recipe for out-of-town guests and wasn’t able to find boneless short ribs and purchased bone-in instead. Any recommendations how I can use your recipe with bone-in? Thank you!

        • — Maria on July 21, 2024
        • Reply
        • Hi Maria, so glad you like these! You can use the bone-in ribs with no modifications. They should take about the same amount of time to cook. Hope your guests enjoy!

          • — Jenn on July 22, 2024
          • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.