Spice-Rubbed Beef Short Ribs

Spice-Rubbed Beef Short Ribs

Serves 4
These big, thick ribs offer a tender beef experience that's akin to braised brisket but packed with slow-cooked barbecue flavor. Note that these are knife-and-fork ribs, not finger food.
  • 2 teaspoons mustard powder
  • 1 1/2 teaspoon sugar
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon coarse sea salt
  • 4 pounds (about 4) English-style beef short ribs, English style, each about 6 inches long
  • 3/4 cup prepared barbecue sauce
You must be signed in to use shopping lists. Sign in or create account
In a small bowl, combine mustard, sugar, chile powder, cumin, paprika and salt. Sprinkle the mixture all over the ribs, rubbing it in with your fingers, and set aside for at least 20 minutes, or cover and refrigerate for up to 1 day.

Preheat the oven to 275°F. Cover a large baking sheet with aluminum foil and place the ribs on it. Bake in the middle of the oven until the ribs are fork-tender and the meat has shrunk away from the ends of the bones, about 2 hours.

When ribs are tender, prepare a grill for medium-heat cooking. Mix the barbecue sauce with a tablespoon or two of water (this will make basting easier). Place the ribs on the grill and cook, turning them and basting them frequently with the sauce, until well browned and nicely glazed, about 15 minutes. (Be careful not to let the sauce burn; move the ribs to a cooler area of the grill if they begin to char.) Transfer to a platter and serve.
Nutritional Info: 
Per Serving: 810 calories (380 from fat), 42g total fat, 18g saturated fat, 315mg cholesterol, 910mg sodium, 18g carbohydrates, (1 g dietary fiber, 15g sugar), 88g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion