Slow-Baked BBQ Short Ribs
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BBQ short ribs make an easy dinner that pleases kids and adults alike.
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.
Table of Contents
What You’ll Need To Make Slow-Baked BBQ Short Ribs
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.
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.
Whisk to combine.
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°F 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 meat is tender and browned.
Transfer the meat to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.
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Video Tutorial
Slow-Baked BBQ Short Ribs
BBQ short ribs make an easy dinner that pleases kids and adults alike.
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
- 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
Instructions
- Preheat the oven to 300°F.
- Season the ribs all over with salt and pepper, then arrange in a 9x13-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 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.
- 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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Hi Jenn! We made these last night. The sauce is fabulous! Our ribs (that we bought from Whole Foods ) were still quite fatty. We did bot cut them in half (missed that step)—is that why? My husband was thinking we should have cooked them longer maybe?
Hi Rachel, I don’t think not cutting the ribs should’ve caused a problem. It does sound like the probably needed to cook longer as they should be really tender after coming out of the oven.
Forgive me for asking another follow-up question. Can you please be very specific about the exact type/cut of boneless beef short rib you use and what I should ask my butcher for? I went to purchase them and the short ribs I saw looked nothing like what yours do in the photos. Also, are they 4″ and you cut them in half or longer and you cut to 4″? Thanks for indulging my confusion!
No need to apologize, Andi! I would suggest asking your butcher to point out the right cut as I don’t really know other names that these would be referred to by. Perhaps you were looking at pork ribs the last time you were at the store? And, yes, these do get cut into 4-inch pieces once you get home. Hope that helps!
Sorry, left off my rating!
The BEST BBQ Short ribs and so easy to make. I like to serve shredded in flour tortillas and top with honey mustard cole slaw. In a pinch I have used jar bbq sauce and they are still yum!
I’m thinking about Passover too! Will make these as a change of pace. Jen, do you have a matzoh kugel recipe? I’ve never found one that I LOVE…
You are my absolute favorite blog chef! I forward your yummy recipes all the time and can’t wait for the cookbook- which I’ve already ordered.
Hi Jill, thanks for your nice words – you made my day! Unfortunately, I don’t have a proven matzoh kugel recipe – that’s something I’ll have to add to my list of recipes to potentially develop. In the meantime, this one from Epicurious looks good and gets positive ratings. (Please keep in mind that I haven’t tried this myself.)
I am thinking about serving this for our seder this year (I’m so tired of brisket!). Would you recommend it and, if so, should I still count on 1lb./pp since there is so much other ritualistic food at this holiday?
Thank you!
Hi Andi, Omg how is it already time to start thinking about Passover?! I think this recipe would be delicious and a welcome change from brisket. I’d definitely still count on 1lb per person — this tends to be a crowd pleaser and you don’t want people to feel like they have to ration their portions. Plus, it freezes well if you have leftovers. Hope that helps!
How do you think these would do in the crock pot
I think it would work nicely. LMK how they turn out!
Instant pot time! I have been making this recipe for years and it is a family favorite. Last night I finally tried it in the instant pot and it’s even better. I put the boneless short ribs in the pot, coated with pepper and the bbq sauce. Cooked on manual for 40 minutes, natural pressure release. Served with extra sauce. That’s it, and they are even better than in the oven. No need to brown. Seriously!
Yep! I’d love to know how it turns out.
They were amazing. I cooked them on low for 8 hours. I had just over 5 pounds so I poured most of the sauce over them. Served them with mashed potatoes and herbed Frenched green beans. My husband said they were better than any he’s ever had at a restaurant. A keeper for sure!!
Hi, here’s my review, my name is Danielle from Montreal Canada, bought short ribs from costco and did not know how to cook; so I looked on Pinterst and found your recipe. Did them in the oven and burned them to a crisp ( my oven malfunctionned and I have to have it fixed) so never got to taste them had to trow them in garbage. So bought more and made them in slow cooker, since my oven is still not functionning; oh my god they were so good……. cooked them on high for 2 hours and low for another 2. I didn’t take out the fat that them made when cooked. My husband is very finiky eater, he almost ate the whole plate of ribs, and definatly a REDO.
Thank you for perfect and simple recipe.
Hi Jen,
I have made this before and it was a hit! Thank you! I need to make it a day before my dinner party, will it be as good?
Cheers!
Laurie S
Definitely, Laurie – it will be even better!
Thank you. I forgot to ask what would be the best way to reheat before serving?
Hi Laurie, I’d reheat in the oven, tightly covered with foil, at 300°F. I’d start checking them at about 30 minutes.
This was a hit in our home. I had never made beef ribs before. My husband is a fan of pork and I do not do pork.
The beef ribs were a bit harder to find, but this recipe is great.
I followed it to a “tee”. It takes sometime, but very good and very worth making.
I would totally recommend these.
We are having them for game day!!
Made this for a dinner party and was very, very pleased. Tasty and delicious. My guests enjoyed them and my husband commented what a festive dish it was. Directions were spot-on. Many thanks Jennifer!
Can you make this with bone in beef short ribs? Would it change the recipe or cooking time at all? We are in Japan and I haven’t been able to find boneless short ribs.
Thanks so much!
Yes, Kelli, you can use bone-in ribs and the cooking time should be about the same. Enjoy!
This sounds so delicious! Ive made a recipe similar to this but the sauce in this one makes so much more sense and sounds like the perfect blend. In the past I’ve always seared the meat coated in flour first and i see you didn’t find to be necessary. My question is how it would change the end result by searing or not searing? I have a great deal of respect for your opinion and have loved all your recipes. Thanks!
Hi Michelle, based on the way these cook, searing them is really not necessary. That said, if you do choose to sear them, it would add a little more depth to the flavor as well as a bit of a crust on the outside of the ribs. Hope that helps!
I’ve made these both in slow cooker and in the pan- I usually add a sprig of rosemary which adds an extra kick. I want to make enough for 8-10 people and looking for input if I’m better off using 2 pans in the oven or loading up the slow cooker (it would be pretty full if I need 8 lbs of meat, but I love being able to set it and forget it). Also for either of these methods how much cook time should I add?
Hi Amy, For the most predictable results, I’d bake them in the oven. I don’t have a lot of experience with a slow cooker but I know that it’s not great to overfill them. Bake time will likely be a little bit longer but not by much so just keep an eye on them. Hope everyone enjoys!
How would the cooking time change for pork boneless ribs
Hi Lawrence, I think boneless pork ribs will work with no modifications. I’d love to hear how they turn out!
Being pressed for time I decided to try this recipe in my Instantpot. I Pammed the pot and browned the ribs on Saute. I followed the recipe for the BBQ sauce exactly except I reduced the sugar to 1/2 cup. I poured 1 cup sauce over the browned ribs and pressure cooked them for 35 minutes, letting the pressure release naturally (took about 15 minutes).
THESE RIBS WERE FABULOUS!!! Thank you Jenn!
So glad to know that these worked nicely in the Instantpot. Thanks for letting other readers know!
I have two large boneless ribs totaling 1 pound. I will use a smaller pan and less sauce, but does this change the baking time?
Hi Melissa, I would strongly encourage you to make more than 1 pound because these shrink a ton! But if you do use less than 4 pounds, the cooking time may be a bit (but not significantly) shorter. Just be sure to use a dish that just fits the ribs and sauce as you don’t want too much extra space in the pan.
This looks amazing!! Wondering could I use minced garlic instead of garlic powder??
Sure, Nicole, that should work. Hope you enjoy!
Jenn, I am about to make this, with bones. Do you think Dutch oven would work with this? Many thanks!
Sure, Janet – that should be fine. Enjoy!
If using bone-in short ribs, will the baking time be the same? Lol I’m sorry.
Hi P, Yes cook time will be about the same. Enjoy!
Going to make these for NYE – is this okay to do for short ribs with bone on as well?
Sure, Tiffany – that should work.
Made this last night and it was delicious! Even though I think the beef I used was too lean? After the first two hours there was virtually no liquid left. But the beef was so freaking tender and delicious. It was like a very soft jerky! Yum!
Hi Laureen, I’m surprised this didn’t generate a lot of liquid. Did you have the baking dish tightly covered? (Glad you enjoyed it though!)
My entire family is obsessed with this recipe! I buy thick, fat, boneless ribs from Wegman’s and they work perfectly! They are a bit pricey but my goodness they are worth every penny to make this dish. There are NEVER any leftovers. We often spice up the sauce for personal preference. Thank you for such an outstanding recipe. I can’t believe some of the 1 star reviews on here– they are not warranted by any means!
Did I mention these are in the oven right now 🙂 yum!
We loved this recipe!! I only had about a pound and a half of meat so I cut the sauce recipe in half. The meat really does shrink up a lot, but luckily it was only for 2 people so it was just enough. The sauce was amazing and will definitely use it again!
I paired the short ribs with potato au gratin from Lidl and sweet peas. Amazing dinner!
I only have 1.5 pounds of ribs. How can I alter the recipe/ cooking time?
Hi Ally, I would strongly encourage you to make more than 1 pound because these shrink a lot! But if you do use less than 4 pounds, the cook time may be a bit (but not significantly) shorter. Just be sure to use a dish that just fits the ribs and sauce as you don’t want too much extra space in the pan.
Amazing, amazing, amazing! Thank you!
Excellent! Did not need the last 30 minutes in the oven. Less pepper and salt would be better.
It can’t get any better: easy to make and finger lickin’ good. Thanks for making great cooks out of us!
Hi, I have made this recipe several times and they are amazing every time. My Costco no longer carries choice cut anymore, so I had to buy the prime cut (more$$) and they appear to be somewhat thinner, because of the quality. I am a little worried if I follow the cooking time I may overcook them. I know they are forgiving. Still worried. Butcher suggested cutting the cooking time by an hour.. any suggestions?
Hi Pete, That sounds about right. Instead of uncovering after 2.5 hours, I’d check at 1.75 hours. If they are pretty tender by then, you can proceed with the recipe. Hope that helps!
Hey Pete
Did you cook the prime cut of short ribs for 1.75 hrs? How did that work. I am making this weekend with Costco prime cut also. Thanks so much
Thank you so much for this recipe. It was very good and we love the BBQ sauce too. I had the short ribs with the bone in it, but they weren’t very big. It looked ready when I checked 15 minutes early. I just then browned it like you recommended for the half hour. Definitely going to keep making them and now my new bbq sauce recipe too.
Just made these ribs and wow! Fantastic. Will be making these again. No need for a knife. Butter soft. And little fat. The tangy sauce is perfect. Getting more ribs from Costco to make this recipe again. Thanks!
What spices? Where is the recipe? This looks genius but I need a little help!
Hi E, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title.
sauce good , but the baking time was off. took 4 hours.
Dear Jenn,
You are an angel! I tried your bbq short ribs and it was a hit. My husband has been asking me to make it again. I also made your potato au gratin and did a change by I adding spinach and my family loved it. I am so happy I found your site. I will be cooking more of your recipes. Your site is my top site to go for recipes. Keep it up. Thank you so much!
This is my new comfort food. So delicious! I’ve made it a number of times for guests and they all love it. Wonderful flavors and incredibly tender. Make sure the ribs aren’t too lean. My kids are really happy when we’re having this for dinner!
Can this be made without the sugar?
Hi Michelle, I wouldn’t recommend cutting out all the sugar, but you could cut it back a bit. Hope you enjoy!
I made this for Easter Sunday exactly as the recipe is written. Although I really enjoyed the short ribs, they can be very sweet. The meat was tender. The BBQ sauce recipe is great, and I will use it again on other meat. However, I think it may overpower these short ribs OR it may just be that I’m looking for a more complex red wine type sauce that you usually get with short ribs in a restaurant. I will make the recipe again for family, but I’ll adjust the amount of sugar down.
If only cooking one pound, do I adjust the cooking time?
Hi Melissa, I would strongly encourage you to make more than 1 pound of these because they shrink a lot! But if you do use less than the 4 pounds, the cook time may be a little (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.
Tastes like Manwich – don’t buy short ribs and end up with this, I was very disappointed and found it was a waste of $$$. Sorry – just being honest.
Really? I found these to be INCREDIBLE! Just the right amount of spice and sweetness, and we saved that BBQ sauce to use all week.
I am making these today and reheating tomorrow for a big family birthday dinner – about 10 people. Do I do the recipe all the way through including the last 30 min. browning before refrigerating? I’m planning to reheat at 300 degrees, covered with foil. Only thing I’m not sure about is how long to allow for reheating? Can’t wait to impress the family!
Hi Lee, I’d cook them all the way through today. And while reheating, I’d start checking them at about 30 minutes. Hope everyone enjoys!
Thanks for this! I’m making them ahead for our Passover seder next Monday, and will need to reheat.
Hi how long should I cook two pounds?
Hi Lynn, I would encourage you to make more than 2 pounds of these because they shrink a lot! But if you do use less than the 4 pounds, the cook time may be a little (but not significantly) shorter. Just make sure you use a dish that just fits the ribs/sauce as you don’t want too much extra space in the pan.
Can I substitute teriyaki for the BBQ sauce? This recipe is great I’ve made it many times
Hi Joe, While I think the flavor would be good with teriyaki sauce, I’m not certain it would be thick enough.
This recipe looks great~ I was wondering if the nutrition info is for the whole recipe or 1320 calorie per serving?
Thank you
Hi Dayne, Short ribs are a fatty cut so, unfortunately, it’s per serving 🙂
This was such an easy recipe and my husband loved them!!! I make them weekly now! Loved it!
What’s the best way to reheat the short ribs?
Hi Dawn, I’d reheat in the oven, tightly covered with foil, at 300°F.
Absolutely phenomenal! And so easy!! I used bone-in short ribs because I think it adds a bit more flavor. But that was the only thing I changed. This is a keeper!!
Can this be made in slow cooker?
Thanks
Jamie
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 slow cooker, then transfer them to the oven to brown, but that seems to be more trouble than it’s worth.
Hi Jen!
I went to Whole Foods and got a little over 5 lbs of short ribs. The butcher cut them into 14 pieces ( approx 3″ long by 2″ wide). They look smaller than yours in your recipe pic. Would you cook these the same amount of time as your recipe given their size?
Thanks for taking the time to answer my question.
Marny
Hi Marny, as their size isn’t that different from the ones I use, I think the cooking time should be about the same. Hope you enjoy!
Can you use pork ribs?
Hi Tamara, Yes, pork ribs will work.
Awesome recipe. Quick, easy, and delicious.