Indoor Barbecue Beef Short Ribs
By Matthew CardPublished on October 6, 2014
Time
4¼ hours
Yield
Serves 4 to 6
Ingredients
4 cups water ¾ cup barbecue sauce, plus extra for serving2½ teaspoons table salt, divided¼ cup liquid smoke ½ teaspoon additional liquid smoke ¼ cup Worcestershire sauce 5 tablespoons packed brown sugar, divided2 tablespoons instant espresso powder 2 teaspoons black pepper ¼ teaspoon ground cloves 6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 ½ inches of meat on top of bone, trimmed2 teaspoons chili powder ¼ teaspoon cayenne pepper (optional)
Before You Begin
Our favorite store-bought barbecue sauce is Bull’s-Eye Original Barbecue Sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Bring water, 1/4 cup barbecue sauce, 1/4 cup liquid smoke, Worcestershire sauce, 3 tablespoons sugar, espresso powder, 1 teaspoon salt, and cloves to boil in medium saucepan over medium-high heat. Remove from heat once boiling.
- Arrange ribs meat side down in large roasting pan. Pour hot water mixture over ribs. Wrap pan tightly with aluminum foil and transfer to oven. Roast until ribs are easily pierced with paring knife, about 3 hours.
- Remove pan from oven and increase oven temperature to 425 degrees. Line rimmed baking sheet with foil. Combine remaining 1/2 cup barbecue sauce and remaining 1/2 teaspoon liquid smoke in small bowl. In separate bowl, combine chili powder; cayenne, if using; 2 teaspoons pepper; 1 1/2 teaspoons salt; and remaining 2 tablespoons sugar.
- Place ribs meat side up on prepared sheet. Brush ribs liberally with barbecue sauce mixture, then sprinkle tops and sides with spice mixture. Roast until ribs are crispy and dark brown, about 30 minutes. Let ribs rest for 15 minutes. Serve, passing extra barbecue sauce separately.
Time
4¼ hoursYield
Serves 4 to 6Ingredients
4 cups water
¾ cup barbecue sauce, plus extra for serving
2½ teaspoons table salt, divided
¼ cup liquid smoke
½ teaspoon additional liquid smoke
¼ cup Worcestershire sauce
5 tablespoons packed brown sugar, divided
2 tablespoons instant espresso powder
2 teaspoons black pepper
¼ teaspoon ground cloves
6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 ½ inches of meat on top of bone, trimmed
2 teaspoons chili powder
¼ teaspoon cayenne pepper (optional)
Test Kitchen Techniques
Ingredients
4 cups water
¾ cup barbecue sauce, plus extra for serving
2½ teaspoons table salt, divided
¼ cup liquid smoke
½ teaspoon additional liquid smoke
¼ cup Worcestershire sauce
5 tablespoons packed brown sugar, divided
2 tablespoons instant espresso powder
2 teaspoons black pepper
¼ teaspoon ground cloves
6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 ½ inches of meat on top of bone, trimmed
2 teaspoons chili powder
¼ teaspoon cayenne pepper (optional)
Test Kitchen Techniques
Ingredients
4 cups water
¾ cup barbecue sauce, plus extra for serving
2½ teaspoons table salt, divided
¼ cup liquid smoke
½ teaspoon additional liquid smoke
¼ cup Worcestershire sauce
5 tablespoons packed brown sugar, divided
2 tablespoons instant espresso powder
2 teaspoons black pepper
¼ teaspoon ground cloves
6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 ½ inches of meat on top of bone, trimmed
2 teaspoons chili powder
¼ teaspoon cayenne pepper (optional)
Test Kitchen Techniques
Why This Recipe Works
To get the big, bold flavors and falling-off-the-bone texture of Texas-style barbecue without spending hours tending to a smoker, we bring the operation inside. Braising the ribs in a mixture of liquid smoke, barbecue sauce, Worcestershire sauce, and coffee results in smoky, tender meat in 3 hours of unattended cooking. To achieve the trademark “bark” of Texas barbecue, we brush the ribs with a barbecue sauce “glue” and apply a rub of black pepper, salt, chili powder, and brown sugar. Then we crank the oven to 425 degrees and roast the ribs for 30 minutes more.
Before You Begin
Our favorite store-bought barbecue sauce is Bull’s-Eye Original Barbecue Sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Bring water, 1/4 cup barbecue sauce, 1/4 cup liquid smoke, Worcestershire sauce, 3 tablespoons sugar, espresso powder, 1 teaspoon salt, and cloves to boil in medium saucepan over medium-high heat. Remove from heat once boiling.
- Arrange ribs meat side down in large roasting pan. Pour hot water mixture over ribs. Wrap pan tightly with aluminum foil and transfer to oven. Roast until ribs are easily pierced with paring knife, about 3 hours.
- Remove pan from oven and increase oven temperature to 425 degrees. Line rimmed baking sheet with foil. Combine remaining 1/2 cup barbecue sauce and remaining 1/2 teaspoon liquid smoke in small bowl. In separate bowl, combine chili powder; cayenne, if using; 2 teaspoons pepper; 1 1/2 teaspoons salt; and remaining 2 tablespoons sugar.
- Place ribs meat side up on prepared sheet. Brush ribs liberally with barbecue sauce mixture, then sprinkle tops and sides with spice mixture. Roast until ribs are crispy and dark brown, about 30 minutes. Let ribs rest for 15 minutes. Serve, passing extra barbecue sauce separately.
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