These Oven Barbecued Short Ribs are melt-in-your-mouth tasty. Flanken-cut beef short ribs are rubbed with a seasoning blend, then slow roasted in the oven to tender, saucy perfection.
At first glance, this recipe might seem a bit overcomplicated. 16 herbs and spices? Really? Well, yes – really. The method for producing these mouthwatering short ribs is actually quite simple, despite the multitude of dry ingredients. Trust me, it’s worth the effort.
Corky, the man who shared the inspiration for this recipe with me, uses a blend of 3-4 different spice rubs in equal amounts. Unfortunately, these rubs are not widely available in my area. In replicating the flavor, I researched the blends he uses online and broke down the spices and herbs they used. The custom blend below is my crack at capturing the flavor from scratch.
Flanken vs. English Cut Short Ribs – What’s the Difference?
There are two different cuts available for short ribs. Short ribs cut across the bone are known as flanken. Each piece of flanken contains 3-4 small pieces of bone between the areas of meat. If you’ve ever cooked or eaten Korean food, you may be familiar with this style of ribs. English Cut short ribs are cut between the bones. This leaves one long, thick piece of meat (approximately 4 inches) attached to one piece of bone.
Flanken cut works best for these ribs; it helps keep the meat juicy during the low, slow cooking. Flanken can be found at kosher markets or in the meat department of most nicer grocery stores, though it’s likely you’ll have to ask the butcher to cut them for you. Korean grocers also stock them. Just make sure you ask the butcher to slice them 1 inch thick. Enjoy!
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Oven Barbecued Short Ribs
Ingredients
Dry Rub Ingredients
- 3 3/4 teaspoons mustard powder
- 1 tablespoon brown sugar
- 2 1/4 teaspoons smoked paprika
- 2 1/4 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons crushed red pepper
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons marjoram
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon black pepper
- 3/4 teaspoon chili powder (mild)
- 3/4 teaspoon dried sage
- 3/4 teaspoon sour salt (or citric acid)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- Heaping 1/4 teaspoon allspice
Ingredients
- 4 pounds bone-in flanken rib strips cut 1 inch thick (8 rib strips - should have 4 bones to each piece)
- 3/4 cup sweet barbecue sauce
- 3/4 cup spicy barbecue sauce
- 1 tablespoon dry rub mixture
NOTES
Instructions
- Preheat oven to 275 degrees F. In a small bowl, mix together all of the dry rub ingredients until well incorporated. Set aside 1 tbsp of rub for later.
- Cover a sheet tray with aluminum foil or a generous amount of nonstick cooking spray and place the ribs, evenly spaced, on the tray. Coat one side of the ribs with half of the dry rub mixture, then turn and coat the other side. Place the ribs in the oven for 1 hour.
- After one hour has passed, remove the ribs from the oven and use tongs to flip them over. Place back in the oven for 1 hour, or until nicely browned.After the second hour has passed, remove the ribs from the oven and turn the oven temperature up to 450 degrees F.
- While the oven heats up, mix the two barbecue sauces and 1 tbsp of dry mix in a mixing bowl until thoroughly combined.
- Generously coat each side of the ribs with the barbecue sauce mixture using a basting brush.
- Once the oven has reached 450 degrees F, place the ribs back into the oven for 2-3 minutes, just until they are crisp on the outside and meltingly tender on the inside. Watch closely to make sure they don't burn. Slice and serve!
Nutrition
I have been getting flanken short ribs from Costco. They are more like 1/2 inch thick than 1 inch. How would you adjust the cooking time?
The cooking time needs to be adjusted I did exactly to this recipe and mine came out burnt
Sorry to hear that Kendra! Did you cook them at 275 degrees F? It’s a low and slow roast, it shouldn’t burn. The 450 degrees F is only for the last couple of minutes to make them a bit crisp. If you did cook them at 275 please let me know, I would be happy to retest this recipe to make sure the temperature is accurate!
This is by far the BEST recipe. It’s a keeper all. Fit for company!! And it’s E.A.S.Y! I didn’t have a few spices, so what. Turned out great.
as my ribs are no where near 1″ thick… my guess is half as long? I will use temp probe & turn over at 100° & then takenit out for browning at 190°…. Right? Already had Serious Keto rub made up but am excited to try Yours next time!! Thank You for all Your brilliance & hard work to share with us!!
PS-I do agree with other commenter that the bbq sauce recipe/s would be appreciated also. 🙂
I followed the recipe to the letter using quality angus beef. The flavor was delicious but the ribs were not tender. I thought maybe they should have been covered but this was not mentioned in the recipe.