Slow-Baked BBQ Short Ribs

For family-pleasing comfort food that’s simple to pull together, you can’t beat melt-in-your-mouth short ribs in a sweet and tangy barbecue sauce. Inspired by Sunny Anderson’s BBQ short ribs, this recipe requires just 15 minutes of prep before the oven takes over. Unlike many roast or stew recipes, there’s no need to sear the meat first—just season, slather it with a quick homemade BBQ sauce, pop it in the oven, and go about your day. The ribs pair beautifully with mashed potatoes, polenta, or cornbread.

• Boneless beef short ribs: The main event—rich, meaty ribs that become fall-apart tender when baked slowly in the sauce. If you can only find bone-in beef short ribs, they will work, but may take a bit longer to cook.
• Salt & pepper: Simple seasonings that enhance the meat’s natural flavor right from the start.
• Ketchup, brown sugar, cider vinegar, Worcestershire sauce & Dijon mustard: These ingredients are the foundation of a quick, homemade BBQ sauce—ketchup brings that familiar base, brown sugar adds sweet caramel flavor, cider vinegar gives tang, Worcestershire adds depth and earthiness, and Dijon adds a subtle tangy twist.
• Chili powder, garlic powder & cayenne pepper: These spices add warmth and just enough punch to the BBQ sauce—chili powder gives that classic, slightly smoky chili flavor, garlic powder brings savory zip, and cayenne lets you control the heat. The recipe calls for 1/4 teaspoon of cayenne, but feel free to add more if you want more of a kick.
• Jump to the printable recipe for precise measurements

Step 1. Prepare the ribs. Cut the short ribs in half and season with salt and pepper. Arrange them in a 9×13-inch baking dish.

Pro Tip: Don’t be concerned by the 2 teaspoons of salt—it may sound like a lot, but short ribs are thick, meaty cuts and need plenty of seasoning to penetrate. Without enough salt, the ribs can taste flat once cooked.

Step 2. Make the BBQ sauce. In a small bowl, whisk together the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, and spices until smooth.

Pro Tip: If you have time, let the sauce sit for 5 to 10 minutes before brushing it on the meat—the flavors will meld together, and the sugar and vinegar balance out nicely.

Step 3. Sauce the meat. Spread about two-thirds of the sauce over the ribs, coating them well. Set aside the remaining sauce for later.

Step 4. Bake covered. Cover the dish tightly with aluminum foil and bake in a 300°F oven for about 2½ hours.

Pro Tip: Resist the urge to peek. Keeping the foil sealed tightly locks in moisture, essentially braising the ribs in their own juices so they turn meltingly tender.

Step 5. Finish baking. Remove the foil and carefully pour off some of the cooking liquid. Continue baking, uncovered, for another 30 minutes, or until the ribs are tender and nicely browned.

Pro Tip: When you first remove the foil, the ribs won’t look very appetizing—don’t worry. The final half hour caramelizes the sauce and tops of the ribs, and they’ll look much better when they’re done.

Step 6. Sauce and serve. Transfer the ribs to a platter, leaving the cooking liquid behind. Brush generously with the reserved BBQ sauce and serve.

Pro Tips For Getting The MOst From Your Short Ribs

• Pick the right ribs: Look for boneless short ribs with nice marbling—thin streaks of fat throughout the meat. Too lean and they may turn out dry; too fatty and you’ll lose a lot once they cook down.
• Don’t halve the recipe: Even if you’re cooking for just a few people, make the full batch. The ribs shrink a ton as they bake, and leftovers are a bonus—they reheat and freeze really well.
• Leftover ideas: Shred the beef for sandwiches on soft rolls with extra BBQ sauce and coleslaw on the side, tuck it into tortillas for easy tacos, or spoon it over baked potatoes for a hearty next-day dinner.
• Freezer-friendly: Cool the ribs completely, wrap portions tightly, and freeze for up to 3 months. Reheat tightly covered with foil in a 300°F oven until heated through.