Best 10 Barbecued Beef Short Ribs Recipes

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Barbecued beef short ribs are a succulent and flavorful dish that can be enjoyed by people of all ages. The key to making the perfect barbecued beef short ribs is to start with high-quality meat and use a flavorful marinade. Once the ribs are marinated, they can be cooked on a grill, in a smoker, or in a slow cooker. No matter how you choose to cook them, barbecued beef short ribs are sure to be a hit at your next party or gathering.

Let's cook with our recipes!

GRILLED BBQ SHORT RIBS WITH DRY RUB



Grilled BBQ Short Ribs with Dry Rub image

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h25m

Yield 4

Number Of Ingredients 9

1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  • Serve with additional barbecue sauce as desired.

Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g

BARBECUED BEEF SHORT RIBS



Barbecued Beef Short Ribs image

For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

3 to 4 pounds bone-in beef short ribs
1 tablespoon canola oil
2-1/2 cups water, divided
1 can (6 ounces) tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup white vinegar
2 tablespoons prepared mustard
1-1/2 teaspoons salt
Hot cooked noodles

Steps:

  • In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1187mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 20g protein.

EASY BBQ SHORT RIBS



Easy BBQ Short Ribs image

Provided by Sunny Anderson

Time 3h10m

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

DOWNHOME BARBECUE BEEF SHORT RIBS



Downhome Barbecue Beef Short Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup brown mustard
1/2 cup red wine vinegar
1/3 cup brown sugar
2 tablespoons tomato paste
1 teaspoon cayenne pepper
3 tablespoons butter, melted
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 tablespoon granulated onion
1 tablespoon granulated garlic
Salt and pepper, to taste

Steps:

  • Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.
  • In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
  • Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

BARBECUED BEEF SHORT RIBS



Barbecued Beef Short Ribs image

This simple barbecued beef rib recipe starts out in a Dutch Oven and ends up on your grill. While you won't get a lot of authentic smoke flavor you will certainly get some great, tender ribs.

Provided by Derrick Riches

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 12

beef short ribs , about 4 pounds/1.8 kg.
1 8-ounce/225 mL can tomato paste
1/2 cup/120 mL water
2 tablespoon/30 mL brown sugar
1 tablespoon/15 mL vinegar
1 tablespoon/15 mL lemon juice
1 tablespoon/15 mL dried onion
1 tablespoon/15 mL Worcestershire sauce
1 teaspoon/5 mL red pepper flakes (crushed)
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • Cut ribs into individual ribs.
  • Heat oil in Dutch oven and season ribs with salt and pepper.
  • Place into pot and sear meat about 1 to 2 minutes on all sides.
  • Add water, and bring to a boil, reduce heat, and allow to simmer on low for 45 minutes to 1 hour. Make sure to add more water if necessary.
  • To prepare sauce: combine all remaining ingredients in a saucepan. Let simmer for 10 to 15 minutes. Remove from heat and let cool slightly.
  • Preheat grill for medium heat. Take ribs out of Dutch oven and place on grill rack. Grill covered for 15 minutes, basting with sauce occasionally. Remove from heat and serve immediately.

Nutrition Facts : Calories 1526 kcal, Carbohydrate 20 g, Cholesterol 454 mg, Fiber 3 g, Protein 118 g, SaturatedFat 47 g, Sodium 1458 mg, Sugar 14 g, Fat 110 g, ServingSize 4 Pounds Short Ribs (4 Servings), UnsaturatedFat 0 g

BBQ SHORT RIBS



BBQ Short Ribs image

This recipe for BBQ short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use. -Margery Bryan, Royal City, Washingto

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 4-6 servings.

Number Of Ingredients 12

3-1/2 to 4 pounds beef short ribs
1-1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
SAUCE:
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain., Place ribs in a single layer in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; spoon over ribs. Bake at 325°, covered, until meat is tender, about 1-1/4 hours.

Nutrition Facts : Calories 241 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 475mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

BEEF SHORT RIBS WITH BARBECUE SAUCE



Beef Short Ribs With Barbecue Sauce image

If you don't want beef shortribs, try the sauce on something else. It's a good, sweet barbecue sauce. It's another one of my father's old recipes. I think he adapted it from Southern Living.

Provided by GrandmaIsCooking

Categories     Sauces

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef short ribs
1 1/2 teaspoons salt
1/2 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 cup ketchup
3/4 cup brown sugar, firmly packed
1/2 cup apple cider vinegar
2 tablespoons prepared mustard (not dry)

Steps:

  • In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
  • Combine the rest of the ingredients for the sauce.
  • Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

Nutrition Facts : Calories 1060.5, Fat 82.6, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1432.5, Carbohydrate 44.5, Fiber 1.8, Sugar 39.9, Protein 35

JANE'S BARBECUED SHORT RIBS



Jane's Barbecued Short Ribs image

A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.

Provided by Cookn Gma

Categories     Main Dish Recipes     Rib Recipes

Time 10h20m

Yield 4

Number Of Ingredients 11

3 pounds bone-in beef short ribs
2 onions, finely chopped
1 cup tomato sauce
1 cup water
¼ cup cider vinegar
3 tablespoons white sugar, or more to taste
2 tablespoons chopped fresh parsley
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
  • Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

Nutrition Facts : Calories 782.1 calories, Carbohydrate 18.8 g, Cholesterol 139.8 mg, Fat 62.8 g, Fiber 2.1 g, Protein 33.8 g, SaturatedFat 26.5 g, Sodium 1038.1 mg, Sugar 14.5 g

SLOW-COOKER BARBECUE BEEF SHORT RIBS



Slow-Cooker Barbecue Beef Short Ribs image

Bone-in beef short ribs are slow cooked in a sweet-and-spicy barbecue sauce for tender, flavorful, fall-off-the-bone meat. Serve this indulgent dinner with extra barbecue sauce and a side of Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 8

4 to 4 1/2 lb bone-in beef short ribs, cut into individual ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
3/4 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
2 tablespoons whole grain mustard
Sliced green onions, if desired
Betty Crocker™ creamy butter mashed potato mix, prepared as directed on package, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
  • In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
  • With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.

Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 1/2 g

OVEN BARBECUED SHORT RIBS



Oven Barbecued Short Ribs image

I supposed you could use either beef or pork for these, depending on your preference. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Pork

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons oil
1 garlic clove, minced
3 lbs beef short ribs, cut into serving pieces
3 onions, sliced
3/4 cup catsup
1 cup beef broth
1/3 cup vinegar
1 tablespoon brown sugar
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions.
  • Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.

Nutrition Facts : Calories 1010.2, Fat 89.4, SaturatedFat 36.7, Cholesterol 172.5, Sodium 932.7, Carbohydrate 16.1, Fiber 1.2, Sugar 11.5, Protein 34.2

Tips:

  • Choose short ribs with good marbling for more flavor and tenderness.
  • Trim excess fat from the ribs before cooking to reduce grease and improve the flavor.
  • Use a flavorful rub or marinade to add depth of flavor to the ribs.
  • Cook the ribs low and slow over indirect heat to ensure they are cooked evenly and remain tender.
  • Baste the ribs with barbecue sauce or apple juice during the last hour of cooking to keep them moist and flavorful.
  • Let the ribs rest for at least 15 minutes before serving to allow the juices to redistribute and the meat to relax.

Conclusion:

Barbecued beef short ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are hosting a backyard barbecue or simply looking for a hearty and satisfying meal, these ribs are sure to please. With a little preparation and patience, you can create a truly memorable dish that will have your guests coming back for more.

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