Beef Short Ribs: Bbq Sauce, Slow-Cooked Perfection

Beef short ribs are a rich and meaty cut, perfect for barbecuing or slow cooking. They are a prized cut for slow cooking, resulting in juicy, fall-off-the-bone meat. In this article, we will explore different ways to cook beef short ribs with BBQ sauce, including oven-baked, grilled, and smoked methods. We will also provide tips on choosing the right cut of meat and preparing a delicious BBQ sauce to complement the ribs.

Choosing the right cut of beef short ribs

Types of Beef Short Ribs

Beef short ribs can be broadly categorized into three types, depending on the part of the cattle they come from:

• Back Ribs (NAMP 124): These are the most common short ribs and are derived from the thick side of the prime rib. They are also the most expensive and tender but have less meat compared to other cuts.
• Plate Short Ribs (NAMP 123 series): These ribs are found in the plate primal, located just below the rib primal in the forequarter of the animal. They are fatty but also have a good amount of muscle tissue.
• Chuck Short Ribs (NAMP 130): Also known as Flanken Ribs, these ribs come from the area right under the chuck, ranging from the first to the fifth rib. They are tougher and leaner than plate ribs and require a longer braising time.

Variations in Cut Styles

The way short ribs are cut can also vary, resulting in different thicknesses and meat-to-bone ratios:

• English Cut: This is the most common style, where the ribs are cut between the bones, resulting in thick pieces of meat on top of the bones. Plate short ribs are often sold in this style.
• Flanken-style: This is a thinner cut that goes across the bones, resulting in strips of meat with four to five pieces of bone. Chuck short ribs are frequently cut in this style.
• Untrimmed and Trimmed: English cut ribs can be purchased untrimmed, with the layer of fat and muscle on top, or trimmed, where a portion of this layer is removed by the butcher.
• Boneless: In this style, the bones and intercostal meat are removed, resulting in a boneless slab of beef rib meat.

Buying Considerations

When choosing your beef short ribs, look for meat with a bright, cherry-red color and fat speckled throughout the muscle. The muscle should feel firm to the touch. If buying short ribs with bones, remember that they will shrink during cooking, so plan for a pound per person. For boneless short ribs, half a pound per person is usually sufficient.

Making a dry rub

Ingredients:

Firstly, gather your ingredients. A basic dry rub for beef short ribs typically includes salt, pepper, garlic powder, onion powder, and paprika. You can also add other spices such as cumin, chilli powder, or cayenne pepper to enhance the flavour. Additionally, you may want to include brown sugar to balance the savoury spices with a touch of sweetness.

Mixing the Rub:

Combine all the ingredients in a small bowl and mix them together until they are well blended. You can adjust the quantities of each ingredient to suit your taste preferences. It is recommended to make a larger batch than you need and store the leftover rub in an airtight container for future use.

Preparing the Ribs:

Before applying the dry rub, rinse the ribs with cold water and pat them dry with paper towels. Ensure that the ribs are well-dried, as moisture can affect the adhesion of the rub. Brush the ribs with a thin layer of olive oil, which will help the rub stick to the meat and also promote browning during cooking.

Applying the Rub:

Generously apply the dry rub to the beef short ribs, making sure to coat all sides evenly. Use your hands to rub the mixture into the meat, working it into all the nooks and crannies. You can add more olive oil if needed to ensure the rub adheres well to the ribs.

Marinating:

After applying the rub, it is best to let the ribs marinate for a few hours. Place the seasoned ribs in a single layer on a baking sheet or in a sealed plastic bag and refrigerate for 2 to 4 hours. This allows the flavours of the rub to penetrate the meat, resulting in more flavourful and tender ribs.

Cooking:

Once the ribs have marinated, they are ready to be cooked. You can cook them in the oven, on a grill, or even in a slow cooker. For oven-baked ribs, preheat the oven to 275°F and place the ribs on a foil-lined baking sheet. Cover the ribs with another sheet of foil to prevent moisture loss and ensure even cooking. Bake for 3 to 4 hours, or until the meat is tender and reaches an internal temperature of 200°F to 205°F. For grilling, place the ribs over indirect heat and cook for 2 to 3 hours. Finish the ribs by brushing them with your favourite barbecue sauce and grilling for an additional 5 to 10 minutes.

Preparing the barbecue sauce

Ingredients:

First, gather your ingredients. For a classic barbecue sauce, you'll need:

• Ketchup or tomato sauce
• Cider vinegar or white wine vinegar
• Brown sugar
• Garlic (fresh or powder)
• Onion powder
• Mustard powder or Dijon mustard
• Worcestershire sauce or soy sauce
• Cayenne pepper (optional, for a spicy kick)

Mixing the Sauce:

Combine all the ingredients in a small bowl and stir until smooth. Taste the sauce and adjust the seasoning if needed. You can add more brown sugar if you like it sweeter, or adjust the vinegar and cayenne pepper to your preferred level of tanginess and spice.

Slathering the Ribs:

Once you've made the sauce, it's time to coat the ribs generously. You can use a pastry brush or your hands to slather the sauce all over the meat, making sure to get into all the nooks and crannies. Don't be shy with the sauce—you want those ribs nice and glossy!

Baking or Grilling:

If you're baking the ribs, place them in a baking dish and cover with aluminum foil. Bake at a temperature between 275°F and 300°F for 2-4 hours, depending on the size of your ribs. For grilling, seal the sauced ribs in foil packets and cook over indirect heat for 2½–3 hours.

Final Touches:

Once the ribs are cooked, you can decide if you want to add more barbecue sauce. Brush the ribs generously, and if you like, finish them with a broil or grill for a few minutes to get that bubbly, caramelized effect. Keep a close eye on them at this stage, as the sauce can burn quickly.

And that's it! You've now prepared juicy, flavorful barbecue beef short ribs that are sure to be a hit.

Cooking methods

There are several ways to cook beef short ribs with BBQ sauce, including in the oven, on the grill, in a smoker, on the stove, in a slow cooker, in a pressure cooker, or in an Instant Pot.

Oven

To cook beef short ribs with BBQ sauce in the oven, first make a dry rub with spices and brown sugar. Brush the ribs with olive oil and rub the seasoning mixture (dry rub) into the ribs. Place the ribs in a single layer on a baking sheet or pan lined with foil. Cover the ribs with another sheet of foil and seal the edges so steam does not escape while cooking. Place the covered ribs in the refrigerator to marinate for 2-4 hours.

Preheat the oven to 275°F or 300°F. Place the ribs on the center rack of the oven and cook for 3 ½- 4 hours, until the internal temperature reaches 200-205°F or until the bone starts to separate from the meat.

Grill

To cook beef short ribs with BBQ sauce on the grill, follow the instructions for the oven but instead of using a covered tray, create completely sealed foil packets with double layers of foil. Preheat your grill to high heat. Once heated, turn off the burners in the center of the grill as you will be cooking the ribs over indirect heat. Divide the ribs into two and make two double-layered foil packets, sealing the top and ends, leaving room for heat circulation inside.

Place the packets over indirect heat, lower the cover on the grill, and cook for 2 ½ - 3 hours. Check the temperature of the ribs with a meat thermometer—the internal temperature should be 200-205°F. Carefully open the packets to let the steam escape, then open the top of the foil packet. Brush the ribs with barbecue sauce and continue grilling over direct heat for 5-10 minutes, until browned and crisp.

Smoker

To cook beef short ribs with BBQ sauce in a smoker, make a simple rub of mostly pepper and salt. Season the ribs all over with the rub. Fire up the smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat-side up. Smoke the ribs until they reach an internal temperature of 180°F, about 4-5 hours. Spray the ribs with apple juice about every hour during cooking.

Remove the ribs from the smoker and let them rest for 10 minutes before serving.

Stove, Slow Cooker, Pressure Cooker, and Instant Pot

Beef short ribs with BBQ sauce can also be cooked on the stove, in a slow cooker, pressure cooker, or Instant Pot. On the stove, this will take about 2 ½ hours on a low simmer with the lid on. In a slow cooker, cook on low for 8 hours or on high for 5 hours, then transfer to the oven to caramelize. In a pressure cooker, cook on high for 1 hour, then follow the slow cooker directions. For an Instant Pot, follow the slow cooker directions but sear the meat in the Instant Pot.

Serving suggestions

Rustic, Finger-Lickin' Good Barbecue Sides

• Mashed potatoes
• Cornbread
• Coleslaw
• Creamy buttery mashed potato
• Red potato salad with bacon and corn
• German cucumber salad
• Potato salad
• Sautéed Brussels sprouts in carbonara sauce
• Steamed corn
• Green bean salad with cherry tomato feta

Elegant Sides, Fine Dining Style

• Cheesy mini potato gratin stacks (muffin tin)
• Garlic sautéed spinach
• Garlic butter roasted mushrooms
• Great roasted carrots
• Potatoes au gratin (Dauphinoise)
• Roasted sweet potato stacks

Frequently asked questions