Ingredients:

  • lbs Beef Short Ribs (English-cut preferred, bone-in)
  • tbsp Neutral Cooking Oil (Canola or Vegetable)
  • /4 cup Brown Sugar
  • tbsp Smoked Paprika
  • tbsp Kosher Salt
  • tbsp Black Pepper
  • tsp Garlic Powder
  • tsp Onion Powder
  • /2 tsp Cayenne Pepper
  • cup Beef Broth (low sodium)
  • /2 cup Apple Cider Vinegar
  • tbsp Worcestershire Sauce
  • /2 cup BBQ Sauce
  • tbsp Honey or Maple Syrup

Instructions:

  1. Preheat oven to 300°F (150°C). Pat the beef ribs completely dry using paper towels.
  2. In a small bowl, combine all Dry Rub ingredients (Brown Sugar, Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Cayenne Pepper) thoroughly.
  3. Rub the oil lightly over the ribs, then generously coat all surfaces of the beef with the dry rub mixture, pressing it firmly into the meat.
  4. Optional but recommended: Briefly sear the ribs on all sides over medium-high heat until nicely browned (about 2 minutes per side). Transfer ribs to a large, heavy-duty roasting pan.
  5. Whisk together the Beef Broth, Apple Cider Vinegar, and Worcestershire Sauce. Pour this liquid around the base of the ribs in the roasting pan.
  6. Tightly cover the roasting pan with a tight-fitting lid or heavy-duty aluminum foil to trap the steam. Bake for 3.5 hours.
  7. While the ribs are cooking, combine BBQ Sauce and Honey/Maple Syrup in a small saucepan and warm gently until smooth to prepare the glaze.
  8. After 3.5 hours, carefully remove the foil/lid. Drain off most of the liquid from the pan. Brush the ribs liberally with the finishing glaze.
  9. Return the ribs to the oven, uncovered, for an additional 45 minutes to 1 hour, basting every 15 minutes, until the glaze is sticky, dark, and beautifully caramelised.
  10. Remove from the oven and let the ribs rest, tented loosely with foil, for 15 minutes before slicing between the bones and serving.