Bbq Short Ribs Recipe

Trim and pat dry

Trim excess hard fat from short ribs if present, leaving a thin layer for flavor. Pat ribs dry with paper towels. This helps the rub adhere and encourages a good outer crust.

Bring to room temperature

Let the ribs sit at room temperature for 20–30 minutes while you prepare the rub and braising liquid. Do not leave out longer than 1 hour.

Mix rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin, and cayenne. Stir until evenly blended.

Season ribs

Generously coat all sides of the short ribs with the dry rub, pressing it into the meat. Use about two-thirds of the rub for the ribs and reserve the rest to add to the braising sauce or to sprinkle later.

Rest with rub

Place rubbed ribs on a tray, cover loosely, and refrigerate for at least 1 hour or up to overnight. If refrigerating, bring back to room temperature for 20–30 minutes before cooking.

Preheat pan or grill

Preheat a heavy skillet (cast iron) or direct grill area to medium-high heat. Add 1–2 tablespoons neutral oil to a pan if using.

Sear ribs

Working in batches if necessary, sear short ribs 2–3 minutes per side until a deep brown crust forms. Use tongs to hold them on their sides if needed to brown the edges. Do not overcrowd the pan. Transfer seared ribs to a plate.

Make braising sauce

In a medium bowl or saucepan combine stock, apple cider vinegar, BBQ sauce, Worcestershire, soy sauce, honey, minced garlic, and black pepper. Whisk until smooth.

Arrange ribs

Preheat oven to 300°F (150°C). Place ribs in a single layer in a deep roasting pan, Dutch oven, or braising dish bone-side down with a little space between pieces. Pour the braising sauce around (not directly over the top) the ribs so the top stays exposed; liquid should come about halfway up the sides of the ribs.

Cover and braise

Tightly cover the pan with a lid or aluminum foil. Place in the preheated oven and braise for 2.5–3 hours, or until the meat is very tender and pulls easily from the bone. Check once at 1.5 hours and use some braising liquid to baste the tops if they look dry.

Remove and rest

Carefully remove the covered pan from the oven. Transfer ribs to a rimmed sheet or platter and tent loosely with foil. Reserve the braising liquid.

Reduce braising liquid (optional)

Pour the braising liquid into a saucepan and simmer over medium heat until reduced by about one-third and slightly thickened, about 8–12 minutes. Taste and adjust seasoning; whisk in reserved dry rub or additional honey if you want more balance.

Glaze and caramelize

Brush the ribs with additional BBQ sauce (or the reduced braising liquid) and broil on high or place on a hot grill for 3–5 minutes to caramelize the glaze. Watch carefully to avoid burning. Alternatively, brush sauce and return to the oven at 425°F (220°C) for 8–10 minutes to set glaze.

Garnish and serve

Transfer ribs to a cutting board or serving platter. Sprinkle with chopped parsley if using. Serve hot with any remaining reduced sauce/BBQ sauce on the side.

Cooked ribs can be refrigerated in an airtight container up to 4 days or frozen up to 3 months. Reheat gently in a covered pan with a splash of stock at 300°F (150°C) until warmed through, then re-glaze and broil briefly if desired.