Few things in life are as satisfying as tender, fall-off-the-bone slow cooked beef ribs. Imagine juicy ribs smothered in a rich, sticky barbecue sauce that’s perfectly sweet, smoky, and tangy — every bite packed with deep, comforting flavor. This dish is the kind of slow-cooked magic that makes your kitchen smell incredible and your family eagerly gather around the table. Whether it’s a cozy weekend dinner or a special occasion feast, these ribs are guaranteed to steal the show.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Tender, Juicy Perfection: Long, slow cooking turns tough beef ribs into melt-in-your-mouth goodness.
- Flavor That Shines: The homemade barbecue sauce is smoky, tangy, and just the right amount of sweet.
- Set It and Forget It: Once in the oven, the ribs practically cook themselves!
- Family & Crowd Favorite: Perfect for Sunday dinners, game days, or backyard gatherings.
- Better Than Takeout: Deep, caramelized flavor without any store-bought shortcuts.
This recipe stands out because of the way the ribs are slow-baked directly in their sauce — letting every drop soak into the meat for unmatched richness and tenderness.
Ingredients Needed
For the Ribs
- 6 beef short ribs (about 300–350g / 10–12 oz each), patted dry
- 1 tablespoon brown sugar (or white sugar for a milder sweetness)
- 2 teaspoons paprika (regular or smoked)
- 1 teaspoon garlic powder (or 1 teaspoon freshly minced garlic)
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¾ teaspoon mustard powder
- 1 teaspoon kosher salt (reduce slightly if using table salt)
- ½ teaspoon freshly ground black pepper
For the Barbecue Sauce
- 2 garlic cloves, minced (or 2 teaspoons garlic powder)
- ½ cup apple cider vinegar (can substitute white vinegar for sharper tang)
- 1 ½ cups ketchup (or tomato sauce if preferred)
- ½ cup loosely packed brown sugar
- 2 teaspoons each: black pepper, onion powder, mustard powder
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 tablespoon Worcestershire sauce (or soy sauce for a deeper umami flavor)
- 2 cups water
Optional Garnish
- Fresh parsley or chives, finely chopped for a bright finish
How to Make Slow Cooked Beef Ribs
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F). This low-and-slow temperature is key to achieving ultra-tender ribs.
Step 2: Prepare the Dry Rub
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt, and black pepper. Mix well.
Pat the ribs dry with paper towels — this helps the rub stick better — then coat each rib thoroughly on all sides. Shake off any excess.
💡 Tip: Let the ribs sit for 10–15 minutes after rubbing to help the seasoning penetrate.
Step 3: Make the Barbecue Sauce
In a large baking dish or oven-safe pan, whisk together all the barbecue sauce ingredients except the water. Once combined, stir in the water to thin out the sauce for slow cooking.
Step 4: Coat and Arrange the Ribs
Place the ribs in the sauce, turning each one to coat it completely. Arrange them meat side down so the bones are exposed — don’t worry if they’re not fully submerged.
Step 5: Slow Bake the Ribs
Cover the pan tightly with foil or a fitted lid to trap steam.
Bake for 3½ hours, letting the oven do all the work. The ribs will slowly become tender and infused with the sauce.
Step 6: Uncover and Caramelize
Remove the foil and carefully turn each rib (some may start to fall apart — that’s a good sign!).
Spoon the sauce over the top, then bake uncovered for 30 minutes, basting halfway through. The sauce should thicken and become sticky, coating the ribs beautifully.
Visual cue: The surface should look glazed and slightly caramelized when done.
Step 7: Serve and Enjoy
Gently transfer the ribs to a serving platter — they’ll be so tender they might fall off the bone.
Stir the sauce in the pan to mix it well before drizzling it over the ribs. Garnish with fresh parsley or chives, and serve hot!
Serving and Storage Tips
Serving Ideas:
- Pair with creamy mashed potatoes, buttery cornbread, or roasted vegetables.
- For a summer twist, serve alongside coleslaw and grilled corn.
- Spoon extra sauce over the ribs for that irresistible glossy finish.
Storage:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 160°C (320°F) for 15–20 minutes, adding a splash of water to keep the sauce from drying out.
Helpful Notes
- Bone-in vs Boneless: Bone-in ribs give the best flavor and stay juicier, but boneless short ribs also work.
- Make Ahead: The flavor deepens overnight! Cook a day ahead, refrigerate, and reheat before serving.
- Spice Level: Adjust the cayenne pepper to taste — or leave it out for a milder sauce.
- Sauce Consistency: If the sauce seems too thin after baking, simmer it in a pan for a few minutes to thicken.
Slow Cooked Beef Ribs
Ingredients
Method
- Step 1 – Preheat the Oven: Preheat oven to 160°C (320°F). A low-and-slow temperature ensures perfectly tender ribs.
- Step 2 – Prepare the Dry Rub: Mix brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt, and black pepper. Pat ribs dry and coat thoroughly on all sides. Let rest 10–15 minutes for the flavors to absorb.
- Step 3 – Make the Barbecue Sauce: In a large baking dish, whisk together garlic, vinegar, ketchup, brown sugar, spices, Worcestershire sauce, and water until smooth.
- Step 4 – Coat and Arrange the Ribs: Place ribs in the sauce, turning to coat. Arrange meat side down so bones are exposed. They don’t need to be fully submerged.
- Step 5 – Slow Bake the Ribs: Cover tightly with foil or lid and bake for 3½ hours. The ribs will become tender and soak up the sauce.
- Step 6 – Uncover and Caramelize: Remove foil, turn ribs carefully, and spoon sauce over the top. Bake uncovered for 30 minutes, basting halfway, until sauce thickens and glazes the ribs.
- Step 7 – Serve and Enjoy: Transfer ribs gently to a serving platter, drizzle with extra sauce, and garnish with parsley or chives. Serve hot!
Notes
✅ Storage: Refrigerate up to 4 days or freeze 3 months.
✅ Reheating: Warm in oven at 160°C (320°F) for 15–20 minutes, adding water if needed.
✅ Slow Cooker Option: Cook on LOW for 8 hours or HIGH for 5, then caramelize in oven 15 minutes.
✅ Gluten-Free: Ensure Worcestershire sauce and ketchup are certified gluten-free.
Conclusion
These slow cooked beef ribs are the definition of comfort food — tender, juicy, and dripping in rich, homemade barbecue sauce. Whether you’re hosting a weekend dinner or craving something hearty after a long day, this dish always delivers big flavor with minimal fuss.
If you try this recipe, don’t forget to leave a comment and star rating below — your feedback helps others find and enjoy it too!
📸 Share your delicious results on Pinterest or Facebook, and tell us — what’s your favorite side to serve with beef ribs?
Frequently Asked Questions (FAQ)
Can I make this recipe in a slow cooker?
Yes! Follow the same prep steps, then cook the ribs in your slow cooker on LOW for 8 hours or HIGH for 5 hours. Transfer to the oven for 15–20 minutes to caramelize the sauce before serving.
Can I use pork ribs instead of beef ribs?
Absolutely. The cooking time is similar, but pork ribs may become tender a bit faster — check around the 3-hour mark.
What if my sauce is too thin?
Simply transfer it to a saucepan and simmer over medium heat for 5–10 minutes until it thickens to your liking.
Are slow cooked beef ribs freezer-friendly?
Yes! Once cooled, store them in freezer-safe containers with some sauce. Thaw overnight and reheat gently in the oven or microwave.
Can I make this recipe gluten-free?
Definitely. Just ensure your Worcestershire sauce and ketchup are labeled gluten-free.