Bbq Short Ribs Recipe

Prepare ribs

Pat the short ribs dry with paper towels. Trim excess fat if desired but leave some for flavor.

Season both sides of the ribs evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 20–30 minutes while you make the sauce (or refrigerate up to overnight, covered).

Preheat oven to 300°F (150°C) if braising in oven, or preheat grill/indirect smoker to 275–300°F (135–150°C) if finishing on the grill.

If using stovetop to sear: heat 2 tbsp vegetable oil in a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the ribs in batches 2–3 minutes per side until deeply browned; transfer to a plate.

Make sauce

In the same skillet (or a saucepan), add 1 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and cook 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 1 cup ketchup, 1/4 cup packed brown sugar, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 tsp hot sauce if using. Add 1/2 cup water to loosen. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste.

Reserve about 1/3 cup of the sauce for finishing and serving. Use remaining sauce for braising the ribs or brushing while cooking.

Braise in oven (recommended for tender ribs)

Preheat oven to 300°F (150°C) if not already. Place seared short ribs in a single layer in a heavy Dutch oven or deep baking dish. Pour the reserved braising sauce over the ribs (use the sauce you did NOT reserve for serving) until it comes about halfway up the sides of the ribs. Cover tightly with a lid or foil and braise in the oven 2.5–3 hours, or until meat is very tender and nearly falling off the bone.

Slow cooker option

Place seared ribs in a slow cooker, pour the braising sauce over them, cover, and cook on low for 6–7 hours or high for 3–4 hours, until tender.

If you did not sear ribs beforehand, you can still braise them; increase braising time slightly if ribs were not browned.

Finish on grill or broiler

When ribs are fork-tender, remove them from the braising liquid and place on a rimmed sheet pan. If you prefer a firmer exterior, briefly chill the ribs in the refrigerator 20–30 minutes to firm up the surface (optional). Preheat a grill to medium-high or set the oven broiler to high.

Brush both sides of the ribs with the reserved 1/3 cup BBQ sauce. Grill over direct heat about 2–3 minutes per side, just long enough to caramelize the sauce and develop charred edges. Alternatively, place under the broiler for 2–3 minutes per side, watching carefully to avoid burning.

If you like a thicker glaze, brush another layer of sauce and repeat a quick 1–2 minute pass on the grill or under the broiler.

Transfer ribs to a cutting board, let rest 5 minutes. Slice between bones if English-cut or into serving portions if flanken-style.

Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges if desired. Serve extra reserved sauce on the side.