Beef Short Rib Rub And Baked Bbq Short Ribs Recipe

There are few dishes as deeply satisfying or soul-warming as a tray of fall-off-the-bone beef short ribs. Tender, meaty, and intensely flavorful, short ribs bring together everything we love about hearty comfort food and elevated barbecue. Whether you’re serving them at a weekend cookout, a cozy family dinner, or a holiday feast, beef short ribs offer a sense of indulgence that feels both rustic and refined.

But what transforms a tough cut like beef short ribs into a melt-in-your-mouth masterpiece isn’t just time and heat—it’s the rub. A proper rub is more than just seasoning. It’s a carefully crafted blend of spices and aromatics that penetrates the meat, enhances its natural umami, and creates a crust that locks in moisture. A great rub doesn’t overpower; it builds layers of flavor, forming the foundation for everything that follows.

And while many associate short ribs with slow-smoking or braising, the oven is one of the most reliable tools for getting perfectly tender BBQ-style ribs right at home. When baked low and slow, beef short ribs take on that rich, sticky, finger-licking texture that makes them irresistible. Combine this with a flavorful dry rub and your favorite barbecue sauce, and you’ve got a dish that delivers both Southern BBQ flair and no-fuss practicality.

This guide is your complete resource for mastering oven-baked BBQ beef short ribs—starting with a homemade dry rub that you’ll want to put on everything. Whether you’re a barbecue purist or a curious home cook, this recipe offers all the richness of a backyard smoker, minus the smoke and weather dependencies.

Detailed Step-by-Step Instructions for Baked BBQ Beef Short Ribs with Homemade Rub

Step 1: Select and Prepare Your Beef Short Ribs

1. Choose your cut:

   • English-cut short ribs: Thick, meaty slabs, usually about 2 inches thick, perfect for oven baking.

   • Flanken-cut short ribs: Thin slices across the bone, often used for grilling but can be baked if thinner.

2. Trim excess fat and silver skin: Use a sharp knife to remove any large pieces of hard fat or silvery membrane. Leaving some fat is good for flavor and moisture, but excess can cause flare-ups or greasy bites.

3. Pat the ribs dry with paper towels. Dry ribs allow the rub to stick better and help develop a good crust.

Step 2: Prepare the Dry Rub

Prepare the rub with the following spices (adjust to taste or quantity):

• 2 tbsp brown sugar (for caramelization and sweetness)

• 1 tbsp smoked paprika (for smoky depth)

• 1 tbsp kosher salt

• 1 tsp black pepper, freshly ground

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional for heat)

• 1 tsp dry mustard powder

• ½ tsp ground cumin (for earthiness)

Mix all ingredients well in a small bowl. This rub balances sweetness, heat, and savory notes, building complexity on the beef’s rich flavor.

Step 3: Apply the Rub

1. Generously season all sides of the short ribs with the dry rub. Use your hands to press the rub firmly into the meat, ensuring full coverage.

2. Wrap the ribs tightly in plastic wrap or place them in a sealed container.

3. Refrigerate for at least 2 hours, preferably overnight. This allows the rub to penetrate and flavor the meat deeply.

Step 4: Preheat Oven and Prepare for Baking

1. Preheat your oven to 275°F (135°C) — a low and slow temperature ideal for breaking down connective tissue.

2. Place a wire rack inside a rimmed baking sheet or roasting pan. This setup allows heat to circulate and drippings to collect without stewing the ribs.

3. Arrange the rubbed short ribs on the wire rack with some space between pieces.

Step 5: Bake Low and Slow

1. Cover the entire pan tightly with aluminum foil to trap moisture and prevent drying.

2. Bake in the preheated oven for 3 to 4 hours, depending on thickness. The meat should be tender and pulling away from the bone but not falling apart.

3. After 3 hours, check tenderness by inserting a fork or skewer; it should slide in with little resistance.

Step 6: Prepare BBQ Glaze (Optional but Recommended)

While ribs bake, prepare a simple BBQ glaze:

• ½ cup ketchup

• ¼ cup brown sugar

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp chili powder

• Salt and pepper to taste

Combine all ingredients in a small saucepan over medium heat. Simmer gently for 10–15 minutes until thickened, stirring occasionally.

Step 7: Uncover and Glaze

1. Remove the foil carefully (watch out for steam).

2. Brush a generous layer of BBQ glaze over the ribs.

3. Increase oven temperature to 400°F (200°C) or switch to broil.

4. Return ribs uncovered to the oven for 10–15 minutes, basting once or twice with more glaze to build a sticky, caramelized crust.

5. Keep a close eye to avoid burning.

Step 8: Rest and Serve

1. Remove ribs from oven and let them rest uncovered for 10 minutes. Resting helps juices redistribute, keeping the meat moist.

2. Serve ribs whole or sliced between bones.

3. Garnish with chopped fresh parsley or green onions if desired.

Step 9: Tips for Success

• Patience is key: Low and slow heat breaks down tough collagen into silky gelatin.

• Do not rush baking temperature: High heat too early dries meat and toughens texture.

• Use a wire rack: Keeps ribs out of their own fat, enhancing crust formation.

• Make extra glaze: Some makes a great dipping sauce on the side.