Beef Short Rib Rub And Baked BBQ Short Ribs

Why You’ll Love This Recipe

If you love ribs but don’t want to fuss with the grill, this baked BBQ short ribs recipe is the perfect solution. The dry rub infuses the meat with bold flavor, while slow baking ensures tenderness without drying out. The finishing touch—a glossy layer of barbecue sauce—adds the perfect balance of sweetness and tang. This dish is easy to prepare, incredibly satisfying, and ideal for family dinners or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef short ribs
• Olive oil
• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Ground cumin
• Chili powder
• Salt
• Black pepper
• Cayenne pepper (optional, for extra heat)
• Your favorite BBQ sauce

Directions

1. Preheat your oven to 300°F (150°C). Line a baking sheet or roasting pan with aluminum foil for easy cleanup.
2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper (if using). This will be your dry rub.
3. Pat the short ribs dry with paper towels. Brush them lightly with olive oil, then coat all sides evenly with the dry rub, pressing gently so the spices adhere well.
4. Arrange the ribs on the prepared pan, bone side down. Cover tightly with foil to keep the moisture in.
5. Bake for 2½ to 3 hours, or until the ribs are fork-tender.
6. Remove from the oven and discard the foil. Brush the ribs generously with BBQ sauce on all sides.
7. Return the ribs to the oven, uncovered, and bake for an additional 20–25 minutes at 375°F (190°C) to caramelize the sauce.
8. Let the ribs rest for 10 minutes before serving for the juices to redistribute.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 3 hours 30 minutes
Total time: 3 hours 45 minutes

Variations

• Spicy Ribs: Add extra cayenne pepper or hot sauce to the rub or BBQ glaze for a fiery version.
• Sweet and Smoky: Mix a bit of maple syrup or honey into your BBQ sauce before glazing.
• Dry Rub Only: Skip the sauce for a crusted, smoky finish.
• Grill Finish: For added smokiness, finish the ribs on the grill for 5–10 minutes after baking.

Storage/Reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the oven at 325°F (160°C) until warmed through, about 20 minutes, or microwave on medium power in short intervals. Brush with extra BBQ sauce before reheating to keep them moist.

FAQs

Can I make these ribs ahead of time?

Yes, bake them a day in advance, refrigerate, and reheat with a fresh layer of BBQ sauce before serving.

Do I need to remove the membrane from the ribs?

For short ribs, it’s usually not necessary, but if you see a tough silvery membrane, you can trim it off for extra tenderness.

Can I use boneless short ribs?

Yes, but reduce the baking time slightly since boneless ribs cook faster.

What’s the best BBQ sauce for this recipe?

Use your favorite—whether it’s smoky, sweet, or spicy. Homemade or store-bought both work well.

How do I know when the ribs are done?

They’re ready when they’re fork-tender and the meat easily pulls away from the bone.

Can I cook these ribs in a slow cooker?

Yes. Cook on low for 7–8 hours or high for 4–5 hours, then glaze with BBQ sauce and broil briefly to caramelize.

Should I cover the ribs while baking?

Yes, cover them for the first few hours to retain moisture, then uncover to let the BBQ sauce caramelize.

How do I make them extra smoky without a grill?

Use smoked paprika, liquid smoke, or a smoky BBQ sauce for that flavor without outdoor cooking.

What side dishes go best with baked BBQ short ribs?

They pair perfectly with coleslaw, cornbread, mashed potatoes, mac and cheese, or roasted vegetables.

Conclusion

Beef Short Rib Rub and Baked BBQ Short Ribs bring together the best of both worlds—deep, smoky flavors and tender, juicy meat. The combination of a flavorful spice rub and caramelized barbecue glaze creates a dish that’s mouthwatering and satisfying every time. Whether you’re hosting a weekend cookout or craving comfort food, these oven-baked ribs are guaranteed to impress.

Beef Short Rib Rub And Baked BBQ Short Ribs

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Beef Short Rib Rub and Baked BBQ Short Ribs are tender, juicy ribs coated in a flavorful homemade spice rub and finished with a caramelized BBQ glaze. Slow-baked to perfection, they deliver smoky-sweet flavor without the need for a grill.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American BBQ
• Diet: Halal

Ingredients

• 3 lbs beef short ribs
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup your favorite BBQ sauce

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Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet or roasting pan with foil.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper to create the dry rub.
3. Pat short ribs dry with paper towels. Brush lightly with olive oil, then coat all sides evenly with the dry rub, pressing to adhere.
4. Arrange ribs bone side down on the prepared pan. Cover tightly with foil to retain moisture.
5. Bake for 2½ to 3 hours, or until the ribs are fork-tender.
6. Remove foil and brush ribs generously with BBQ sauce.
7. Increase oven temperature to 375°F (190°C) and bake uncovered for 20–25 minutes, until the sauce is caramelized and sticky.
8. Let ribs rest for 10 minutes before serving to allow juices to redistribute.

Notes

• For spicier ribs, add more cayenne or a dash of hot sauce to the BBQ glaze.
• Mix honey or maple syrup into the BBQ sauce for extra sweetness.
• Finish the ribs on the grill for a smoky charred flavor.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Reheat covered at 325°F (160°C) and brush with extra BBQ sauce before serving.

Nutrition

• Serving Size: 1 portion (about 2 ribs)
• Calories: 620
• Sugar: 14g
• Sodium: 980mg
• Fat: 42g
• Saturated Fat: 16g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 145mg