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oven barbecue ribs

Tender, fall-off-the-bone short ribs smothered in a homemade BBQ sauce that's bursting with sweet, tangy, and smoky flavors! This easy comfort food recipe is perfect for meat lovers and barbecue enthusiasts alike.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef short ribs bone-in preferred, but boneless can be used
  • 1 cup ketchup
  • 0.5 cup light brown sugar packed
  • 2 tablespoons lite soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon liquid smoke sauce optional
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

Preparation Steps
  1. Preheat oven to 300°F (150°C).
  2. Rinse the ribs and pat them dry with a paper towel before placing them in a 9x13-inch heavy bottomed roasting pan, baking dish, cast iron skillet, or similar large roasting or casserole dish; set aside momentarily.
  3. In a medium bowl or 2 cup glass-measuring cup, add all the remaining ingredients (ketchup through black pepper), and whisk well to combine. Note that the liquid smoke is optional, and a little goes a long way so don't add more than is called for. You can also doctor up store-bought barbecue sauce if preferred, adding ingredients you like such as brown sugar and chili powder.
  4. Slowly and evenly pour the barbecue sauce mixture over the ribs, turn the ribs over and spoon some of the sauce over the tops.
  5. Cover the roasting pan with foil, and place on the center oven rack to roast for about 2.5 hours. Start checking after 2 hours to see how the ribs look. Optionally, you can flip the ribs over halfway through and/or spoon some of the barbecue sauce over the ribs for more moisture and flavor.
  6. After about 2.5 hours, remove the foil. If the pan is too full of grease, carefully pour it out before returning the ribs to the oven. This will prevent excessive greasiness.
  7. Bake uncovered for 30 minutes, or until ribs are done. Ribs are done when a digital thermometer reads 200-205°F (93-96°C). Allow protein of any kind to rest for 10-15 minutes before serving, so that the internal juices stay sealed in the meat.

Notes

When buying short ribs, look for nice thick, bone-in ribs with good marbling and a decent amount of meat and fat. This ensures they become tender and juicy. For enhanced flavor, you can marinate the ribs in the barbecue sauce for a few hours or even overnight in the refrigerator. The liquid smoke sauce is optional, but adds a delicious smoky flavor. It's crucial not to reduce the amount of brown sugar, as it's essential for the rich and wonderful taste. Always allow the ribs to rest for 10-15 minutes after baking to keep them juicy.