Oven Baked BBQ Beef Short Ribs

Its getting warmer so grilling season is right around the corner. Actually, you can grill any time of the year. Once we lost power for three days during a snow storm. I had to cook stuff that was thawing in the freezer so I boiled pasta on the side burner and heated the sauce and meatballs on our electric grill.

These ribs are oven baked so no need to fire up the grill. Beef short ribs are covered with onions and BBQ sauce and slow-cooked in the oven. They are seriously mouth watering but I hesitate to call them ribs. These ribs may not give you that gnawing on a bone rib eatin’ satisfaction but they are truly spectacular. The original recipe is from Sunny Anderson and can be found on the Food Network site. I made a few changes but the technique and base recipe are hers. I humbly bow before her BBQ greatness. Ya’ll trust me on this. You do want to try these. Now. Seriously. Go to the grocery store and get the short ribs right now. Don’t wait. The tender, falling apart deliciousness is waiting for you.

Oven Baked BBQ Beef Short Ribs

oven baked ribs


  • 4 lbs boneless beef short ribs (Bone-in would work too)
  • salt, pepper, and garlic powder to season meat
  • 1 onion, cut in half and then sliced
  • 2/3 cup ketchup
  • 2/3 cup light brown sugar, packed
  • 1 teaspoon paprika
  • 2 cloves garlic, minced
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon dried ground thyme
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons Worchestershire sauce

Preheat oven to 300 degrees. Arrange short ribs in a 13×9 inch baking dish. Season both sides with salt, pepper and garlic powder. Arrange the onion over the ribs.

In a small bowl combine remaining ingredients. Pour over the ribs and then get your hands in there and make sure the ribs are coated all over with the sauce.

Wash your hands. If you don’t, your nose will itch but your hands will be covered in BBQ sauce so you won’t be able to scratch. (I think you should trust me on this one. You know I’m right.)

Tightly cover the baking dish with foil and roast until the meat is very tender and will fall apart if you poke at it with your fork. This should take about 3 1/2 hours. Remove foil and cook for 30 minutes longer.

Let sit for about 30 minutes and skim off the fat before serving.

Have I mentioned how mouth-watering these were? You may want a crusty piece of bread to sop up the amazing sauce.


  1. Michelle S. says

    LeAnn, thanks for the recipe (and thank you Sunny Anderson and Food Network). I can’t wait to make these (I already added the ribs to my shopping list). When a recipe like this one states to let sit for a specified length of time before serving, should the food sit in the oven after cooking (with the oven turned off) or should it be taken out of the oven? Thanks!

    • says

      Hi Michelle!

      Remove them from the oven and let sit to rest. You don’t have to wait the full 30 minutes. 15-20 would be just fine. Letting meat rest after cooking redistributes the juices so the meat doesn’t dry out. Although, with a recipe like this one, drying out wouldn’t be a problem :)


  2. Kim says

    These look scrumptious! Thanks for the recipe. Could they be cooked in a slow cooker….maybe 8-10 hours on low?

  3. Joanne Scherer says

    Help, I don’t know what happened!! I followed the recipe only using yellow mustard in place of spicy brown and my ribs were very tough There was a lot of liquid in the pan when I checked after two hours and did the 30 minutes uncovered and 30 minutes of rest time and they were all very tough. The bbq flavor was good and I’d like to give this a another try, but maybe I should be pork ribs instead??

    • says

      Oh my! I have never had this happen so I don’t know what could have gone wrong. I’m so sorry. I have made this several times and the meat is so moist and tender it falls apart. I’m sorry you wasted ingredients :(

      Yes, I think they would be delicious with pork. I would try country style since they are so meaty. Let me know how it goes.


    • Edith says

      Don’t feel bad my ribs turned out the same as yours. Thanks for posting the error. I should have listened to you. Shame on me.

    • says

      Hi Jenny!

      I’m so sorry – I didn’t see your comment in my inbox until this evening :(
      Yes, you can use the same temp and cooking time!


    • says

      You could shorten the time but the beef won’t be falling off the bone. It’s the long cooking time that breaks it down so it’s tender. You could make it in advance and then reheat it. I do that all the time and it’s actually even better!

  4. says

    I am doing the beef short ribs today for the second time since I saw your recipe. I have used my own bq sauce previously and there is no comparison. These are terrific!

  5. Jess B says

    I tried to make Short Beef Ribs in 2009, Epic Fail… they were VERY Hard!! Lol, However, I will be making these, maybe tomorrow. I have been searching for a Good Recipe online for about 3 days now, and This is the one I am going to try… Wish me Luck, Hopefully they come out good. Being that this is a Trial Run, I bought a small 4 pk of the ribs. I am trying them so that I can perfect them before I feed them to my “Boyfriend” since he does not eat pork. Thanks

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