BBQ Short Ribs
BBQ Short Ribs are tender, fall-apart beef short ribs slow-baked in sweet, smoky barbecue sauce until each bite is infused with deep, sticky flavor.
The aroma fills your kitchen with that unmistakable cozy, caramelized scent like a backyard BBQ and a comforting Sunday dinner, all in one. I remember the first time I made these for friends in my tiny New York kitchen; the laughter around the table felt like home, and every plate came back clean. What makes this recipe extra special is its approachable method no fancy skills, just rich, craveable results and the kind of easy prep that fits real life. These ribs promise pure comfort and joy, and I can’t wait to show you how simple and satisfying homemade BBQ can be.
Why You’ll Love These Short Ribs
- Tender, fall-apart meat: Each bite is melt-in-your-mouth, with rich beef that’s infused all the way through with sweet, smoky BBQ flavor.
- Cozy, nostalgic aromas: As they cook, your kitchen fills with the scent of caramelizing sauce and roasting beef like coming home after a long day.
- Perfect for lazy weekends or sharing: Whether you’re gathered with friends for game night or just craving a comforting Sunday dinner, these short ribs are simple to share.
- Comforting, crowd-pleasing, and surprisingly simple: Minimal prep leads to a dish that feels like a big, warm hug no fancy skills required.
- Guaranteed to inspire confidence: This recipe is approachable and always delivers cozy, flavorful results that make you feel like a kitchen hero.
Ingredients You’ll Need
- Bone-in beef short ribs
The classic choice for that irresistible, juicy texture and rich, meaty flavor. Bone-in is key for maximum tenderness. - BBQ sauce
Use your favorite store-bought bottle or whip up a homemade batch if you love a personal touch. The sauce brings all the sticky, tangy, smoky notes. - Brown sugar
A must for deepening the sweetness, helping create a crave-worthy caramelized glaze. - Smoked paprika, garlic, onion
This trio infuses bold, layered flavor with a subtle smokiness and savory warmth that lingers. - Common pantry seasonings
Kosher salt and black pepper are essential to season the meat just right and let all the other flavors shine. - Optional: apple cider vinegar, fresh herbs
A splash of vinegar brightens things up, while herbs (like thyme or parsley) give a fresh finish. - Substitutions and swaps
Swap bone-in for boneless ribs if that’s what you have, use honey instead of brown sugar, or try chipotle BBQ for extra kick this recipe welcomes your creativity!
How to Make BBQ Short Ribs
- Prep & Season the Ribs: Pat the short ribs dry and sprinkle them generously with salt and black pepper on all sides. Let them rest at room temperature this helps the meat cook evenly, tender from edge to center.
- Sear for Flavor: In a large skillet, heat oil until shimmering. Add a few short ribs at a time and sear every surface until deeply browned and caramelized. You’ll smell that rich, smoky aroma right away.
- Arrange & Sauce: Transfer the gorgeous, crusty ribs to an oven-safe dish (or slow-cooker). Pour your favorite BBQ sauce over the top, turning each rib to coat them completely in glossy, sticky goodness.
- Braise Low & Slow: Cover tightly and bake until the ribs are meltingly tender. For a slow-cooker, cook on low for hours until the meat pulls away at the bone. For the grill, finish over indirect heat.
- Add Sticky Glaze: Midway through the final stretch, uncover and brush on extra BBQ sauce. The top will bubble and darken until you see irresistible, lacquered edges.
- Check & Serve: They’re ready when a fork slips through with barely any pressure and the sauce smells smoky-sweet. If you love BBQ, you might also enjoy these Korean BBQ Meatballs for another cozy twist!
Tips for the Best Results
- Bring ribs to room temp: For ultra-juicy, evenly cooked BBQ Short Ribs, let the meat rest out of the fridge before searing. This gentle step helps the fat melt into pure tenderness while baking.
- Sear until deeply browned: Don’t rush the sear wait for a caramelized, golden-brown crust. This layer adds so much flavor under the sticky glaze and locks in all those tasty juices.
- Generously coat with sauce: Make sure each rib gets a thick hug of BBQ sauce before baking, so every bite is sticky, sweet, and smoky. Try a bold store-bought bottle or whip up your own for extra personality just like in my Honey BBQ Chicken Rice.
- Rest before slicing: Let the ribs sit for a few minutes after baking to relax the fibers. This prevents messy shredding and makes every forkful meltingly tender.
- Slice against the grain: Cut across the muscle fibers for slices that fall apart with barely a nudge perfect for soaking up every last drop of sauce.
Variations You Can Try
Smoky or Spicy Ribs: Try adding a dash of chipotle powder or smoked paprika for a deeper, more pronounced smokiness. If you love heat, stir in cayenne or a spoonful of your favorite hot sauce to the BBQ sauce and watch the ribs take on a fiery edge.
Sweet Southern Twist: Swap out the cola BBQ sauce for a bourbon-infused or honey-based sauce to lean into sticky-sweet, caramelized flavors. A touch of brown sugar or maple syrup also does wonders for extra richness.
Pork or Boneless Options: Boneless beef short ribs work beautifully here, but you can also use pork ribs or even country-style boneless pork ribs for a lighter, just-as-tender result. Adjust cooking time as needed.
Global Flair: For a fun fusion, brush ribs with a Korean gochujang BBQ sauce or finish with Mediterranean herbs like rosemary and oregano. Each version brings out a whole new layer of cozy, comforting flavor.
How to Store Leftovers
- Fridge Storage: Place leftover BBQ Short Ribs in a shallow, airtight container and refrigerate. They’ll keep the meat wonderfully juicy for up to four days perfect for easy midweek dinners.
- Freezing Tips: Wrap individual short ribs tightly in foil and store in a zip-top freezer bag. Freeze for up to three months, and label for quick grab-and-go meal prep.
- Gentle Reheating: To keep the ribs tender, reheat them covered in a low oven or microwave, splashing a little extra BBQ sauce or broth on top so they won’t dry out.
- Meal Prep Win: These ribs are fantastic for making ahead if you’ve got a busy week or are feeding a crowd. Thaw overnight in the fridge and reheat when ready to serve for that just-cooked coziness.
Perfect Pairings
- Creamy Mashed Potatoes: There’s nothing quite like spooning those saucy BBQ Short Ribs alongside a billowy cloud of buttery mashed potatoes. The rich, savory sauce seeps all around, making every bite pure comfort.
- Charred Grilled Veggies: Smoky grilled corn, zucchini, or peppers bring sweetness and a touch of brightness perfect for balancing out the ribs’ bold, meaty flavors.
- Warm, Buttery Cornbread: Fresh-out-of-the-oven cornbread makes a dreamy partner, ready to soak up every drop of barbecue sauce.
- Party Platter Style: Arrange the ribs with slider buns, pickles, and crunchy coleslaw for an easy, build-your-own platter at your next gathering.
- BBQ Bash Inspiration: Round out your summer feast with a big tray of Grilled Cowboy Butter Chicken Skewers for a crowd-pleasing mix of flavors.
- Cozy Winter Sides: For chilly nights, serve the ribs with roasted root veggies or a cheesy baked mac and cheese pure stick-to-your-ribs comfort.
Melt-in-Your-Mouth BBQ Short Ribs
Ingredients
Equipment
Method
- Make the Cola BBQ sauce as instructed in the recipe and then set it aside to cool before using it for these short ribs.
- On a large plate or platter, generously season the short ribs with salt and pepper on all sides. Set aside to rest and come to room temperature for at least 30 minutes. Meanwhile, preheat the oven to 300°F.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add short ribs in batches, without overcrowding, and sear on all sides until deeply browned (about 2-3 minutes per side). Transfer browned ribs to a 9×13-inch oven-safe baking dish. Add more oil as necessary and repeat until all are browned.
- Pour the cola barbecue sauce over the browned short ribs and toss to coat well. Cover the baking dish tightly with foil.
- Braise covered at 300°F for 3 hours, until ribs are meltingly tender. Remove foil and continue cooking uncovered for an additional 30 minutes until the top is slightly crisp and browned.
- Serve the saucy BBQ short ribs immediately with your favorite sides or between slices of bread. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make BBQ short ribs in a slow cooker instead of the oven?
Absolutely! After searing the ribs for that golden crust, nestle them into your slow cooker, pour over the BBQ sauce, and let them cook low and slow. By dinnertime, the meat will be meltingly tender and your kitchen will smell downright irresistible.
What’s the best way to reheat leftover short ribs without drying them out?
To keep them juicy, gently reheat short ribs covered in a low oven or microwave, adding a splash of BBQ sauce or broth. This steamy little trick helps revive all that saucy goodness, so every bite stays as luscious as when you first made them.
Can I use boneless short ribs or pork for this recipe?
You sure can! Boneless beef short ribs or pork ribs work beautifully here just know the texture will be a touch different, but still cozy and crave-worthy. Adjust cook time as needed, and let the sauce and seasonings do the heavy lifting for big flavor.
How do I know when the short ribs are perfectly cooked?
You’ll know they’re done when a fork slips in with barely any effort, and the meat is almost falling off the bone. The kitchen will fill with the caramelized, smoky aroma trust your nose and keep an eye out for those glossy, bubbling edges!
