Prep time: 15 minutes
Cook time: 3.5 – 4 hours
Yields: 4 servings
Ingredients
The Ribs:
- 1.5 kg (approx. 3.3 lbs) Bone-in beef short ribs
- 2 tablespoons Olive oil
- Salt and black pepper to taste
The Dry Rub:
- 1 tablespoon Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Cayenne pepper (optional, for heat)
The BBQ Glaze:
- 1 cup Your favorite BBQ sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Worcestershire sauce
Instructions
1. Season the Ribs:
- Preheat your oven to 150°C (300°F).
- Pat the ribs completely dry with paper towels. Rub them all over with olive oil.
- Mix the “Dry Rub” ingredients in a small bowl. Generously coat all sides of the ribs with the rub, pressing it into the meat.
2. The Slow Roast:
- Place the ribs in a deep baking pan or aluminum foil trays (like in the photo).
- Cover the pan tightly with a double layer of aluminum foil. It must be airtight to trap the steam and make the meat tender.
- Bake in the center of the oven for 3 to 3.5 hours. The ribs are ready when the meat is very tender and has started to pull away from the bone.
3. The Glazing (The “Sticky” Part):
- Increase the oven temperature to 200°C (400°F).
- Carefully remove the foil (watch out for hot steam). Drain away any excess fat from the bottom of the tray.
- In a bowl, whisk the “BBQ Glaze” ingredients together.
- Use a brush to generously coat the top and sides of each rib with the sauce.
4. The Final Char:
- Return the ribs to the oven, uncovered, for 15–20 minutes.
- Every 5 minutes, brush on another layer of sauce. This creates that thick, dark, caramelized crust seen in your image.
- For an extra charred look, you can turn on the broiler (grill) for the last 2 minutes, but watch them closely so they don’t burn!
5. Rest and Serve:
- Let the ribs rest in the tray for 10 minutes before serving. This allows the juices to redistribute and the glaze to set.
Pro Tips
- The “Bark”: If you want a deeper flavor, sear the ribs in a hot pan with a little oil for 2 minutes per side before putting them in the oven.
- Liquid Smoke: If you aren’t using a grill, add a drop of “liquid smoke” to your BBQ glaze for an authentic outdoor BBQ taste.
- Serving: These are best served with creamy mashed potatoes, coleslaw, or grilled corn on the cob.
