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slow cooked beef ribs

Slow Cooked Beef Ribs

These slow cooked beef ribs are melt-in-your-mouth tender, smothered in a rich, smoky barbecue sauce that’s perfectly balanced with sweet and tangy flavors. Slow baked to perfection, each rib soaks up the sauce for deep, caramelized goodness. Perfect for cozy dinners or special gatherings, this recipe delivers unbeatable comfort and flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 ribs
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 6 pieces beef short ribs about 300–350g each, patted dry
  • 1 tbsp brown sugar
  • 2 tsp paprika regular or smoked
  • 1 tsp garlic powder or 1 tsp freshly minced garlic
  • 1 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.75 tsp mustard powder
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
For the Barbecue Sauce
  • 2 cloves garlic, minced
  • 0.5 cup apple cider vinegar or white vinegar for sharper tang
  • 1.5 cups ketchup or tomato sauce if preferred
  • 0.5 cup brown sugar, loosely packed
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp mustard powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tbsp Worcestershire sauce or soy sauce for umami flavor
  • 2 cups water
Optional Garnish
  • 2 tbsp fresh parsley or chives, finely chopped

Method
 

  1. Step 1 – Preheat the Oven: Preheat oven to 160°C (320°F). A low-and-slow temperature ensures perfectly tender ribs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

💡 Tips: Substitute wine-free Worcestershire or soy sauce for depth without alcohol. Bone-in ribs yield the richest flavor.
✅ 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.