BBQ-glazed boneless short ribs garnished with parsley, served with brown rice, roasted red potatoes and broccoli
MeatsMeatBy Baila P. / Western Kosher

Fall-Apart BBQ Baked Boneless Short Ribs

Boneless short ribs rubbed with brown sugar, garlic, Cajun spice and smoked paprika, slow-baked sealed in foil until fork-tender, then glazed with barbecue sauce under the broiler. Serves 6.

Photos

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Prep Time
15 mins (+ 1-2 hrs chilling)
Cook Time
3-3.5 hrs
Difficulty
Easy
Yield / Servings
6 Servings
1x

Ingredients

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Preparation Steps

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  1. 1
    Pat the short ribs thoroughly dry with paper towels. Rub them all over with the liquid smoke, if using, then the olive oil.
  2. 2
    In a small bowl, combine the brown sugar, garlic powder, onion powder, Cajun seasoning, oregano, smoked paprika, chili powder and smoked salt. Massage the rub generously into every side of the beef.
  3. 3
    Seal the ribs in an airtight container or zip-top bag and refrigerate for 1 to 2 hours, so the seasoning works deep into the meat.
  4. 4
    Preheat the oven to 250°F (120°C). Arrange the ribs in a single layer on a foil-lined baking sheet. Cover with a second sheet of heavy-duty foil and crimp all the edges tightly, so no steam escapes.
  5. 5
    Bake on the middle rack for 3 to 3½ hours, until the meat is fork-tender and starting to fall apart (an internal temperature of about 195-200°F).
  6. 6
    Carefully open the foil and pour off the rendered juices and excess fat. Brush the meat generously with barbecue sauce.
  7. 7
    Broil uncovered on LOW for 3 to 5 minutes, until the glaze is bubbly, sticky and lightly caramelized. Rest 5 minutes before serving.

Chef's Tips

• A tight foil seal is the secret: the trapped steam breaks the connective tissue down into gelatin without drying the meat out.

• Marbling is key. Choose short ribs with visible streaks of fat through the meat; leaner pieces dry out over a long bake, while well-marbled ones stay succulent.

• Patience pays off. Boneless ribs cook a little faster than bone-in, but if the beef still feels firm at the 3-hour mark, crimp the foil tight again and give it another 30 to 45 minutes.