Description
Tender, slow-cooked beef ribs glazed with a rich, homemade barbecue sauce. This recipe combines a blend of spices with a tangy and slightly sweet sauce, slow-cooked to perfection until the meat is fall-off-the-bone tender. Ideal for a comforting meal with a smoky barbecue flavor.
Ingredients
Scale
Beef Ribs
- 6 x 300 – 350g (10 – 12 oz) beef short ribs, patted dry
Dry Rub
- 1 tbsp brown sugar (substitute white sugar if needed)
- 2 tsp paprika
- 1 tsp garlic powder (substitute 1 tsp fresh garlic)
- 1 tsp onion powder (can sub with garlic powder)
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp cooking salt or kosher salt (reduce by 25% if using table salt, increase 50% for salt flakes)
- 1/2 tsp black pepper
Barbecue Sauce
- 2 garlic cloves, minced (or 2 tsp garlic powder)
- 1/2 cup apple cider vinegar (can substitute with white vinegar or lemon juice)
- 1 1/2 cups ketchup (or Australian tomato sauce)
- 1/2 cup loosely packed brown sugar (substitute with white sugar)
- 2 tsp black pepper
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cayenne pepper (adjust based on spice preference)
- 1 tbsp Worcestershire sauce (substitute soy sauce)
- 2 cups water
Garnish
- Chopped parsley or chives
Instructions
- Prepare the Beef Ribs: Begin by patting the beef short ribs dry with paper towels to ensure the rub adheres well. Mix together all the dry rub ingredients — brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt, and black pepper — in a bowl. Rub this seasoning mixture generously over the ribs on all sides. Let the ribs rest for 15 to 30 minutes at room temperature to absorb the flavors.
- Make the Barbecue Sauce: In a separate bowl, combine the minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, Worcestershire sauce, and water. Stir well until the sugar dissolves and all ingredients are thoroughly mixed to form the barbecue sauce.
- Slow Cook the Ribs: Place the dry-rubbed ribs in a slow cooker, arranging them in a single layer if possible. Pour the barbecue sauce mixture evenly over the ribs. Cover and cook on low for approximately 4 hours (240 minutes), or until the meat is tender and easily pulls away from the bone.
- Finish and Serve: Once cooked, carefully remove the ribs and let them rest for a few minutes. Stir the cooking liquid in the slow cooker to mix the flavors and then pour some sauce over the ribs before serving. Garnish with chopped parsley or chives for a fresh touch. Serve warm with your favorite sides.
Notes
- Beef short ribs are preferred for their marbling and tenderness; ensure they are patted dry before applying the rub for best results.
- If you don’t have apple cider vinegar, white vinegar or a splash of lemon juice can be used as a substitute in the barbecue sauce.
- The amount of cayenne pepper can be adjusted to control the spiciness of the barbecue sauce.
- For salt types: reduce salt amounts by 25% if using table salt as it’s finer; increase by 50% if using flaky salts.
- This recipe is best cooked low and slow in a slow cooker to achieve fall-off-the-bone tenderness.
