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Slow-baked glazed barbecue beef short ribs with visible rib bones

Oven-Baked BBQ Beef Short Ribs

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Tender slow-braised beef short ribs finished with Bubby’s sweet-and-tangy BBQ glaze.
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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 lb bone-in beef short ribs, English-cut
  • 1 large onion, thickly sliced
  • 4 garlic cloves, smashed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 Tbsp oil
  • 1/2 cup beef broth or water
  • 1 1/2 cup #201 Sweet & Tangy BBQ Sauce, divided

Method
 

  1. Heat oven to 300°F. Pat short ribs dry; season with salt, pepper, and smoked paprika.
  2. Heat oil in a large skillet or Dutch oven. Brown ribs on all sides, working in batches if necessary.
  3. Spread onion and garlic in a deep roasting pan. Arrange browned ribs over them. Pour in broth or water.
  4. Spoon 1 cup of #201 Sweet & Tangy BBQ Sauce over the ribs. Cover very tightly with a lid or foil.
  5. Bake 3–4 hours, checking at 3 hours, until the meat is fork-tender and pulls easily from the bone. Add a splash of water if the pan becomes dry.
  6. Transfer ribs to a clean baking sheet. Brush with the remaining 1/2 cup of #201 Sweet & Tangy BBQ Sauce and broil 2–4 minutes until glossy and lightly caramelized. Watch carefully to prevent burning.
  7. Serve with the cooked onions and strained pan juices, if desired.

Notes

Recipe #252
Helpful Notes & Storage
  • This recipe uses existing recipe #201 Sweet & Tangy BBQ Sauce; no second barbecue sauce recipe is needed.
  • Choose thick, meaty short ribs for slow braising.
  • Broiling is optional; the ribs are ready once tender and heated through.
  • Refrigerate leftovers promptly in covered containers and use within 3–4 days, or freeze. Reheat leftovers to 165°F. Braise beef short ribs until fork-tender.
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