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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Dry Rub Ingredients
- 3 3/4 tsp mustard powder
- 1 tbsp brown sugar
- 2 1/4 tsp smoked paprika
- 2 1/4 tsp cumin
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp dried thyme
- 1 1/2 tsp crushed red pepper
- 1 1/2 tsp celery salt
- 1 1/2 tsp marjoram
- 1 1/2 tsp dried oregano
- 3/4 tsp black pepper
- 3/4 tsp chili powder (mild)
- 3/4 tsp dried sage
- 3/4 tsp sour salt (or citric acid)
- 3/4 tsp kosher salt
- 1/2 tsp ground coriander
- Heaping 1/4 tsp allspice
- 4 lbs 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 tbsp dry rub mixture
- 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!