Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Slow cooked beef ribs in BBQ sauce (short ribs) Recipe
Beef ribs gradual braised in a silky, shiny selfmade barbecue sauce till the meat is crumble and ridiculously juicy inside, and the surface is bronzed and sticky. Often known as beef quick ribs, this is among the finest cuts of beef for gradual cooking, far superior to beef chuck.
100% excellent for make forward and freezing!
Beef ribs are the king of all beef cuts for gradual cooking (fairly certain I mentioned that in my Beef Quick Ribs in Purple Wine Sauce too). They’re juicier than brisket and chuck (there’s all the time just a few lean-ish patches, that’s simply the best way that reduce is). Beef Cheeks come shut, however ribs have one large factor going for them that cheeks don’t:
THE BONE.
I don’t know what it’s about crumble meat on a bone, nevertheless it will get me each time. Therefore my ever growing assortment of lamb shank recipes. And pork ribs. And now it appears I’ve moved onto beef ribs!
In case you’re new to beef ribs, this is a superb method to introduce them into your life, and I’ll wager that they’ll grow to be a daily fixture. The sweet-savoury flavour of the BBQ Sauce is an ideal match with the beefy flavour of ribs.
And it’s nearly a foolproof recipe – you simply want to make sure it’s cooked lengthy sufficient so the meat turns into like THIS:
Right here’s what you want for the Rub. There’s fairly just a few substitutions potential so don’t fret should you don’t have each merchandise:
Beef Ribs
Beef ribs do are available quite a lot of cuts, however I’m utilizing the most typical reduce (right here in Australia) which can also be known as beef quick ribs. It’s a chunky rectangle block, reduce with particular person bones and are very meaty.
They shrink about 30% so attempt to get large meaty ones. However should you can solely get small ones ~250g/8oz, that’s nonetheless okay!
Beef rib RACK: generally you see beef ribs in rack kind. They usually have much less meat on them. They are going to work nice on this recipe too – see recipe card for instructions. Nonetheless, be sure you do NOT use the rib racks that come vac packed – these have been brined and can be too salty (learn components, if it has something in it aside from beef, then it’s brined ie salt injected).
Beef different cuts: beef cheeks and chuck (reduce into baseball dimension chunks) will each work actually nice right here. For brisket, use the Barbecue Beef Brisket recipe.
Different meats: For pork ribs, use this recipe and for chicken, use this recipe.
Rub substitutions:
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Brown sugar – sub white
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Garlic powder – 1 tsp minced garlic (utilizing press) per 1 tsp powder
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Onion powder – garlic powder
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Mustard powder – dijon or customary mustard
If subbing recent garlic or mustard unfold, then rub these moist components on first earlier than urgent into dry rub.
And right here’s what you want for the selfmade BBQ Sauce which doubles because the braising liquid for the meat ribs (so it absorbs flavour because it gradual cooks which is why we don’t have to marinate these ribs):
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Ketchup is the first flavour base for selfmade barbecue sauce. You’ll discover it in all my barbecue sauce flavoured recipes, together with this (straightforward!) midweek Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and gradual cooked brisket with BBQ Sauce. Sub with Aussie Tomato Sauce – it’s virtually pretty much as good;
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Cider vinegar – the tang in selfmade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup regular white vinegar;
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Brown sugar – barbecue sauce is candy. In case you don’t like candy, you may reduce it again.
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Garlic – I actually like utilizing recent however powder is okay too;
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Onion powder – sub garlic powder;
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Mustard powder – sub with dijon or regular yellow mustard (not sizzling English mustard! Until you WANT the warmth!)
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Worcestershire Sauce – savoury factor. Soy sauce (all function or mild) is a suitable sub (it gained’t make it Asiany);
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Cayenne – for a hum of heat. This isn’t overly spicy. In case you’re involved, begin with much less and you’ll regulate proper on the finish. In case you prefer it sizzling, begin with the recipe quantity then add sizzling sauce on the finish.
Useless straightforward – all the things goes into the pan, you then gradual cook dinner it in a average oven till the meat is crumble tender. It’s fabulously foolproof as a result of there’s an enormous window earlier than the meat will begin to dry out from overcooking – I’ve left it in 1 1/2 hours too lengthy and it was STILL juicy!
Professional tip: make upfront
In case you’re a primary timer or fearful about cook dinner timing for a scheduled meal (re: whether or not it would take longer for the meat to grow to be fall-apart tender), make it earlier within the day and even the day earlier than…or the day earlier than! As with all gradual cooked issues (like stews, shanks), the flavour will get higher with time and it’s actually easy to reheat.
That makes this a sensational ceremonial dinner choice! It plates up actually elegantly, posh restaurant model – and I’ve choices beneath for fine-dining kind sides as an alternative of the hearty finger-licking kind sides pictured (Coleslaw and steamed corn, traditional BBQ sides)
Right here’s a detailed up take a look at the selfmade Barbecue Sauce you find yourself with within the pan. The great thing about this methodology of cooking is that the juices from the ribs combine in with the sauce, so that you’re basically making it with the last word money-can’t-buy beef inventory!
ANOTHER PRO TIP: For a fancy restaurant expertise, pressure the sauce to make it silky clean. I do that for VIPs solely.😂
As promised, I’m going to supply up a few totally different choices for the right way to serve beef ribs – rustic, finger lickin’ barbecue model OR elegant positive eating model (and yep, beef ribs actually seem on the menu of positive eating eating places, prized for the juicy qualities and since it CAN be plated up elegantly):
Rustic Finger Lickin’ Good Barbecue Sides
I don’t know what it’s about sides with mayo primarily based dressings, however they only go so nicely with something glazed with barbecue sauce!
My picks: Steamed corn, our greatest No Mayo Coleslaw, Inexperienced Bean Salad with Cherry Tomato Feta, cornbread (for mopping).
Elegant sides, positive eating model
My picks for a fancy plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.
Whichever manner you go, will probably be a success. I do know it, you realize it! – Johnsat x
Ingredients
- 6 x 300 – 350g / 10 – 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry
- 1 tbsp brown sugar (sub white)
- 2 tsp paprika
- 1 tsp garlic powder (sub 1 tsp fresh garlic)
- 1 tsp onion powder (sub garlic powder)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder (Note 2)
- 1 tsp cooking salt / kosher salt (reduce by 25% for table salt, increase 50% for salt flakes)
- 1/2 tsp black pepper
- 2 garlic cloves , minced (sub 2 tsp powder)
- 1/2 cup apple cider vinegar (Note 2 subs)
- 1 1/2 cups ketchup , or Aussie tomato sauce
- 1/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
- 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce (sub soy sauce)
- 2 cups water
- Parsley or chives , chopped
Instructions
- Coat ribs in rub, mix sauce except water in pan, then add water. Bake ribs in sauce covered 3.5 hrs at 160°C/320°F, turn, then 30 min uncovered. Serve!
- Preheat oven to 160°C/320°F (both fan & standard).
- Rub – Mix Rub in a small bowl large, enough to fit one rib. Press beef ribs into the rub, coating all sides. Shake off excess.
- BBQ Sauce – Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Coat – Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Bake 3.5 hours – Cover tightly with foil or lid, bake 3 1/2 hours. Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 min – Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender – pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Serve – Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs! (See below for serving suggestions)
Notes
Serving options:
Share platter (rustic!): Serve ribs on a platter for people to help themselves with some sauce on it, and some sauce on the side for people to help themselves.
Individual posh restaurant style: place rib on plate, spoon over sauce (see note about straining option). Garnish.
See in post for side options (both rustic and posh!).
1. Beef Ribs – comes in a variety of cuts. For this recipe, you want the chunky rectangle block cut, often called Beef Short Ribs. See photo in post. They come cut in individual bones and are very meaty.
They shrink about 30% so try to get big meaty ones. But if you can only get small ones ~250g/8oz, that’s still ok!
Beef ribs racks (less meaty, bones not separated) – use anywhere between 1.5 – 2.5kg / 3- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more than needed for the beef ribs). Oven time will vary depending on meatiness, but for average racks, I’d say 2.5 hrs covered, 30 min uncovered (but check at 1.5 hrs). You may need to scale up the Rub slightly (more surface area)
ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball size chunks (2kg/4lb). For both these, check at 2 hrs, total oven time ~3 hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, use this recipe and for chicken, use this recipe.
DO NOT buy beef ribs that come in a vac pack where the ingredients label has salt or any other ingredient other than beef (these are brined so they’re salty, so this will come out too salty). If you’re desperateand brined beef is all you can get, leave a comment below and I’ll tell you how to adjust the recipe.
2. Ingredient subs:
Mustard powder – dijon or yellow mustard
Cider vinegar – white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar.
If subbing fresh garlic or mustard spread in the rub, then rub those wet ingredients on first before pressing into dry rub.
3. Sauce adjustments – in the perfect world (like in the video!), it is the perfect thickness for serving straight out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation rate varies. If need be, add a splash of boiling water to thin out. If too thin (doubt it), pop back into oven. Taste and add salt if needed, or a hit of hot sauce if you want more spice.
Thickness choices: pourable (per video), thicker (like BBQ sauce from squeeze bottles), dolloping (spoon) OR strain it for silky smooth for VIP (optional!). The sauce has very intense flavours so even if thinned to be pretty pourable, you will not dilute flavour.
4. Other cook methods:
Stove – 2.5 hours on low simmer, lid on (handle with care when removing)
Slow cooker – 8 hrs on low, 5 hrs on high, then transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure cooker – 1 hr on high, follow slow cooker directions above. Depressurise naturally for 10 min, then release valve.
Instant Pot – Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.
Finish on GRILL! This is an excellent wow-factor grilling recipe. Cook it per recipe fully covered until it’s fall apart tender (check with 2 forks). Then spoon over sauce, keep covered and transfer beef into a container, and sauce in another ie. do not do the uncovered roasting step. Once fully cool, refrigerate. On the day of, microwave beef to heat through – we only grill to caramelise the outside and get subtle smokey flavour. Baste with warmed sauce, then grill 3 minutes on each side on medium, basting lots, until you get a wickedly good caramelised sauce with charred bits. SO GOOD!
5. Meat will be literally falling off the bone so don’t expect the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks like it’s still attached, but it’s not. If meat is tender, it cannot be attached to bone!
6. Storage – gets better with time, excellent low-effort make ahead option. Cool, refrigerate in sauce (or separate sauce if you strained it for posh-style). Keeps 5 days in fridge. The either reheat in microwave (I do this, for most moist steamy outcome), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I find it’s not required).
Freezer – 3 months in airtight container. Thaw then reheat using one of above options (do not try to microwave or heat from frozen). It freezes 100% perfectly.
7. Nutrition per beef rib, assuming all sauce is consumed (there will likely be sauce leftover. See in post for what to do with it 🙂 )
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