Go Back
Oven Baked Barbecue Ribs: Low-and-Slow Beef Short Ribs with a Sticky Glaze Finish Pinterest recipe pin

Oven Baked Barbecue Ribs (Melt-in-Your-Mouth Beef Short Ribs)

Slow-baked beef short ribs gently cooked at 275°F then finished at high heat for a tender interior and sticky barbecue crust—reliable texture and clear temperature cues.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 pounds bone-in beef short ribs
  • 3 tablespoons packed brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup beef broth
Glaze
  • 1 cup barbecue sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon Worcestershire sauce optional
  • 2 tablespoons neutral oil optional, for searing before oven, optional
Optional garnishes
  • Chopped fresh parsley optional
  • Extra barbecue sauce for serving optional

Equipment

  • 1 Rimmed sheet pan or 9×13-inch baking dish
  • 1 Wire rack (optional) and heavy-duty aluminum foil
  • 1 Instant-read thermometer

Method
 

Preparation
  1. Preheat oven to 275°F and line a rimmed sheet pan with foil; pat 3–4 pounds beef short ribs dry with paper towels.
  2. Mix the dry rub: combine brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne.
  3. Rub about 1 tablespoon of the dry rub per pound of ribs, coating all sides; let rest at room temperature for 20 minutes if time allows.
Low-and-slow bake
  1. Arrange ribs bone-side down on a wire rack over the prepared pan (or directly in a 9×13 dish); pour 1/2 cup beef broth into the pan to maintain moisture and tent tightly with foil.
  2. Bake at 275°F for 2 1/2 to 3 1/2 hours depending on weight, checking after 2 hours; meat should pull back from bones slightly and feel tender when probed.
Glaze and finish
  1. Remove foil and drain excess liquid; increase oven to 425°F or preheat broiler to medium-high.
  2. Whisk together glaze ingredients and brush a generous layer over the ribs; return to oven uncovered for 10–15 minutes at 425°F or under the broiler for 3–6 minutes, watching closely to avoid burning.
  3. Optional: brush a second layer of glaze and return for 3–5 more minutes for a thicker crust.
Rest and serve
  1. Let ribs rest 10 minutes, then slice between bones or serve whole with optional chopped parsley and extra barbecue sauce on the side.

Notes

Use an instant-read thermometer; target 195–203°F for fall-apart texture. If using a convection oven, lower temperatures by 15–20°F. Cooked ribs keep 3–4 days refrigerated; reheat covered at 300°F with a splash of broth for 15–20 minutes.