I love BBQ, and I love grilling, more than any other type of cooking. But when the weather makes outdoor grilling impossible, you can still get the flavor of a backyard barbecue right in your kitchen. These beef short ribs skip the classic wintery red wine braise in favor of a smoky, a-w-e-s-o-m-e glaze that caramelizes in the oven. The result is ridiculously tender meat that pulls away from the bone without requiring you to stand over a hot grill.
The secret to the depth of flavor here is liquid smoke. While some purists shy away from it, it is the most effective tool for replicating the charred, woody notes of a smoker when you are using a standard oven. Don’t frown (I can see you in the back)! Combined with brown sugar and apple cider vinegar, it creates a sticky, savory crust that balances the richness of the beef.
Serve these ribs with classic barbecue sides like a crisp broccoli salad or creamy mashed potatoes. Because they cook low and slow for three hours, most of the work is hands-off. 
How to Make Oven-Baked BBQ Short Ribs
Prepare the Ribs
Preheat your oven to 300°F. Generously season the short ribs on all sides with salt and black pepper. Arrange the ribs in a single layer in a 9×13 inch baking dish.
Mix the Sauce
In a small mixing bowl, whisk together the brown sugar, ketchup, apple cider vinegar, yellow mustard, Worcestershire sauce, liquid smoke, paprika, and garlic powder. Stir until the sugar has mostly dissolved and the spices are evenly distributed.
Slow Bake
Pour the sauce over the short ribs. Use a brush or spoon to ensure every piece of meat is completely coated. Cover the baking dish tightly with aluminum foil, ensuring the edges are sealed to trap the steam. Bake at 300°F for 2.5 hours.
Caramelize and Finish
Remove the dish from the oven and carefully peel back the foil. Use a spoon to baste the ribs with the juices and sauce from the bottom of the pan. Leave the foil off and return the dish to the oven for another 30 minutes. This allows the sauce to thicken into a sticky glaze and the edges of the beef to caramelize. Garnish with fresh parsley before serving.
Recipe Notes
Liquid Smoke: Do not skip the liquid smoke if you want that authentic barbecue taste. It provides the “grilled” profile that the oven cannot produce on its own.
Meat Selection: Look for English-cut short ribs (cut between the bones) rather than flanken-style (thin strips cut across the bones) for this recipe.
Make-Ahead: These ribs actually taste better the next day. You can cook them fully, refrigerate them in the sauce, and reheat them in a 300°F oven until warmed through.
Common Pitfall: If the meat isn’t “fork-tender” after 2.5 hours, keep the foil on and bake for another 20-30 minutes before the final glazing step. Oven temperatures and meat thickness can vary.
Oven-Baked BBQ Short Ribs
- Total Time: 190 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Smoky, tender short ribs without firing up the grill?
This recipe delivers big flavor, indoors.
Ingredients
- 4.5 lbs (2044 g) beef short ribs
- salt and black pepper for seasoning
- 0.67 cups (158 ml) brown sugar
- 1 tsp paprika
- 0.5 tsp garlic powder
- 2 Tbsp apple cider vinegar
- 0.67 cups (158 ml) ketchup
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp liquid smoke
- fresh parsley (for serving)
Instructions
- Preheat oven to 300°F (149°C).
- Season the short ribs with salt and pepper and place in a 9×13 inch baking dish.
- In a small bowl, combine the brown sugar, paprika, garlic powder, vinegar, ketchup, mustard, Worcestershire sauce, and liquid smoke. Stir until combined and pour over the short ribs, coating them completely.
- Cover the dish tightly with aluminum foil and bake at 300°F (149°C) for 2.5 hours.
- Remove the foil, baste the short ribs with the pan sauce and bake for an additional 30 minutes to caramelize the ribs.
- Garnish with fresh parsley and serve.
Notes
- For deeper flavor, marinate the short ribs in the BBQ sauce overnight before baking.
- If you don’t have liquid smoke, you can omit it or substitute with 1 teaspoon of smoked paprika.
- Leftover short ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 150
If you liked this, you are going to love these favorite short rib recipes:
Slow-Braised Beef Short Rib Bucatini
Red Wine and Rosemary Braised Short Ribs
Chef Bobby Yoon’s Short Rib Soybean Stew
Frequently Asked Questions
What type of short ribs should I use for this recipe?
You should use beef short ribs, as they are ideal for slow baking and will become tender during the cooking process.
Can I substitute the liquid smoke in the sauce?
While liquid smoke is key for replicating the smoky flavor, you can omit it if you prefer, but the ribs won’t have the same depth of flavor.
What should I do if I don’t have apple cider vinegar?
If you don’t have apple cider vinegar, you can substitute it with white vinegar or red wine vinegar, but the flavor will vary slightly.
I hear you, it can be overpowering if you use too much, but in the right amount it really adds that special flavor!
Fall apart tender for sure!
Thank you Baja Bartender!
I’m generally not pro or against Liquid Smoke but in this recipe it makes total sense. Works so well and really simulates the summer bbq vibe!!