Beef Ribs Recipe

In a medium bowl, thoroughly combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and dry mustard. Break up any brown sugar clumps so the rub is even.

Taste a small pinch of the rub (optional) and adjust salt or sweetness if needed.

Pat the beef short ribs dry with paper towels. Trim excess silver skin or large deposits of hard fat if desired, but keep a good portion of fat for flavor and moisture.

Lightly coat the ribs with olive oil to help the rub adhere. Generously apply the dry rub to all sides of the ribs, pressing it into the meat. Reserve about 2 tablespoons of rub for seasoning the cooking liquid if desired.

Let the rubbed ribs rest at room temperature for 30 minutes to absorb flavors, or refrigerate uncovered for up to 6 hours (cover loosely) for deeper penetration. If refrigerating, bring back to room temperature for 30 minutes before cooking.

Oven method

Preheat the oven to 300°F (150°C). In a large ovenproof roasting pan or Dutch oven, arrange a wire rack or place ribs bone-side down. Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pan (not over the rub) to create steam and a flavorful braising liquid. Cover tightly with a lid or heavy-duty foil.

Braise in the oven for 2.5–3 hours, or until the meat is fork-tender and pulls back from the bones slightly. Check after 2 hours; if liquid has evaporated too much, add up to 1/2 cup extra broth or water.

Grill/Smoker method

Prepare a grill for indirect cooking at about 275–300°F (135–150°C) with a water pan placed beneath the ribs. Place ribs bone-side down on the cool side, and add a pan with the braising liquid (broth + vinegar + Worcestershire) to the water pan to maintain moisture. Smoke/braise for 3–4 hours until tender, spritzing every hour with pan liquid or apple juice to keep them moist.

When ribs are tender, remove them from the oven or grill. If you want a sticky glaze, brush the ribs with the barbecue sauce mixed with honey and hot sauce. Place under a broiler for 3–5 minutes in the oven or back on the grill over direct medium heat for 3–5 minutes, turning once, until sauce is tacky and caramelized. Watch carefully to avoid burning.

Alternatively, serve the ribs with the sauce on the side.

Let the ribs rest for 10 minutes to allow juices to settle. Sprinkle chopped parsley and serve with lemon wedges for a bright contrast.

Serve 3–4 ribs per person depending on size, with extra braising liquid spooned over if desired.