Slow-Baked BBQ Short Ribs

April 3, 2025
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Slow-Baked BBQ Short Ribs are an ideal choice for a Spring dinner such as Passover or Easter. So easy to make and so delicious to eat, you are going to love the BBQ flavor that enriches these meaty ribs!

When holiday cooking becomes a scheduling nightmare (you know what I’m talking about), these are a delight. No searing is required, which makes clean-up a breeze, and the ribs are simply placed in a baking dish, covered with sauce and allowed to bake for hours. You don’t have to stir them…they are low-maintenance! They can also be made a head and frozen so there truly is no fuss!

To begin making the short ribs, season them all over with salt and pepper and snugly fit them into a 9×13-inch baking dish. The photos above are actually a half-recipe which is why I used an 8×8-inch dish.

Make the BBQ sauce by combining all of the ingredients together and set aside.

Pour about 1/3 of the sauce over the ribs and spread the sauce with a spoon. Using tongs, flip the ribs over and spread another 1/3 of the sauce over top and cover the baking dish with foil.

Bake in a preheated oven for 3 hours. Remove the foil (it won’t look appetizing at this point) and continue to bake for another 30 minutes or until the top starts to brown and the meat is tender. Cut off any excess fat and remove ribs to a serving platter.

Spoon remaining BBQ sauce over the ribs and serve!

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Lastly, if you make Slow-Baked BBQ Short Ribs, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Slow-Baked BBQ Short Ribs

Makes: 4-6 servings

Prep Time: 15 minutes

Bake Time: 3 & 1/2 hours

Total Time: 3 hours & 45 minutes

Ingredients

For the Ribs:

4 pounds boneless beef short ribs, cut into 4-inch long pieces
2 tsp kosher salt
1 tsp black pepper

For the BBQ Sauce:

1 cup ketchup
3/4 cup dark brown sugar, packed
1 & 1/2 tbsp cider vinegar
1 & 1/2 tbsp Worcestershire sauce
1 & 1/2 tbsp Dijon mustard
1 & 1/2 tsp chili powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper

Instructions

Preheat the oven to 300°F. Season the ribs all over with salt and pepper, then arrange in a 9×13-inch baking dish (it will be a tight squeeze).

Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.

Pour 1/3 of the sauce (about 1/2 cup) over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 3 hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don’t worry, it will look much better once it’s done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.

Freezer-Friendly Instructions:

The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Recipe from Once Upon a Chef