This is the kind of no-fuss, stick-to-your-ribs supper that reminds me of Sunday afternoons on the farm, when the oven did most of the work while we visited on the porch. These oven baked 4-ingredient BBQ beef short ribs start with good, meaty bone-in ribs, then you simply pour bottled barbecue sauce and two pantry ingredients right over the top in a roasting pan. A long, gentle bake turns them tender and saucy, and the house fills with that sweet, smoky smell that brings everyone to the table without a word being called.
Serve these saucy ribs with classic comfort sides: a big bowl of creamy mashed potatoes or buttered egg noodles to catch all that extra sauce, and something crunchy like coleslaw or a simple green salad for balance. Cornbread or dinner rolls are perfect for mopping up the juices in the bottom of the pan. A side of baked beans or roasted corn on the cob makes this feel like a backyard cookout, even if you never step outside.
Oven Baked 4-Ingredient BBQ Beef Short RibsServings: 4
Ingredients
3 to 4 pounds bone-in beef short ribs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups bottled barbecue sauce (about 1 standard 18-ounce bottle)
1/2 cup beef broth (or water)
2 tablespoons Worcestershire sauce
Directions
Preheat your oven to 300°F (150°C). Set out a roasting pan or a 9x13-inch baking dish with sides high enough to hold the ribs and sauce.
Pat the bone-in beef short ribs dry with paper towels. This helps them brown a bit and keeps the sauce from getting too watery.
Sprinkle the ribs all over with the kosher salt and black pepper, rubbing it in lightly so it sticks. Arrange the seasoned ribs in a single layer in the roasting pan, meaty side up and bones down.
In a medium bowl or large measuring cup, stir together the bottled barbecue sauce, beef broth (or water), and Worcestershire sauce until smooth and combined.
Pour the barbecue sauce mixture evenly over the bone-in beef short ribs in the roasting pan, making sure each piece gets coated and there is sauce pooling around the ribs.
Cover the roasting pan tightly with heavy-duty aluminum foil, crimping the edges so steam cannot easily escape. This helps the ribs become tender as they bake.
Place the covered pan in the preheated oven and bake for 2 1/2 to 3 hours, or until the beef short ribs are very tender and a fork slides easily into the meat. Check once around the 2-hour mark to be sure there is still some liquid in the pan; if it seems dry, add a splash more broth or water and re-cover.
For a stickier, more caramelized top, remove the foil for the last 20 to 30 minutes of baking so the sauce can thicken and darken slightly around the edges of the ribs.
When the ribs are done, carefully remove the pan from the oven and let the meat rest for about 10 minutes. Spoon some of the pan sauce over the top of the ribs before serving, and pass extra sauce from the pan at the table.
Variations & Tips
You can easily tailor these ribs to your family’s tastes. Use a sweeter bottled barbecue sauce for kids, or a spicier, smoky one if your crew likes a little kick. For a bit of tang, stir 1 to 2 tablespoons of apple cider vinegar into the sauce mixture before pouring it over the ribs. If you prefer a touch of sweetness like old-fashioned church suppers, whisk in 2 tablespoons of brown sugar or a spoonful of honey with the barbecue sauce, broth, and Worcestershire. To add onion flavor without any extra fuss, scatter a few thin onion slices under and over the ribs before pouring on the sauce. If you want to skim off some fat, you can chill the cooked ribs in their pan, remove the solidified fat from the top of the sauce, then reheat gently, covered, in a 300°F oven until warmed through. For food safety, always start with fresh, refrigerated beef short ribs and keep them chilled until you are ready to season and bake. Wash your hands, cutting board, and any utensils that touch the raw meat with hot, soapy water. Make sure the ribs reach at least 190°F internally for that fall-apart tenderness; beef short ribs are safe at 145°F, but they won’t be nearly as tender. Refrigerate leftovers within 2 hours, store them in a covered container for up to 3 to 4 days, and reheat thoroughly until steaming hot before serving.
