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Stack of BBQ Flanken Short Ribs on a white plate with caramelized, smoky exterior and visible bones.
Reda

BBQ Flanken Short Ribs

Tender, caramelized beef short ribs cut across the bone, glazed with a sticky-sweet homemade BBQ sauce that rivals any smokehouse.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, BBQ
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 3 lbs flanken-style short ribs about 1/2-inch thick, cut across the bone
  • 1.5 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
For the BBQ Sauce
  • 1 cup ketchup
  • 1/3 cup brown sugar packed
  • 3 tbsp apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for heat

Equipment

  • Large Rimmed Baking Sheet
  • Aluminum Foil
  • Small saucepan
  • Pastry brush or basting brush
  • Instant-Read Thermometer

Method
 

Prep and Season
  1. Pat the short ribs completely dry with paper towels. This is crucial for browning. Mix the salt, pepper, and garlic powder in a small bowl, then season both sides of the ribs evenly. Let sit at room temperature for 15 minutes while you make the sauce.
Make the BBQ Sauce
  1. In a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne if using. Bring to a gentle simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally, until slightly thickened and glossy. Set aside half the sauce for serving.
Slow Roast the Ribs
  1. Preheat oven to 300 degrees F. Arrange the ribs in a single layer on a foil-lined baking sheet, slightly overlapping is fine. Cover tightly with another sheet of foil and roast for 45 minutes until the meat is tender but not falling apart.
  2. Remove the top foil, brush the ribs generously with half the BBQ sauce, and return to the oven uncovered. Roast for another 25-30 minutes, basting once more halfway through, until the sauce is sticky and caramelized in spots and the internal temperature reaches 195-200 degrees F.
  3. Transfer the ribs to a cutting board and let rest for 5 minutes. This allows the juices to redistribute. Slice between the bones if needed and serve with the reserved sauce on the side.

Notes

Flanken cut means the ribs are sliced across the bone, giving you thin strips with 3-4 oval bone pieces per slice. Ask your butcher if you cannot find them pre-packaged. For extra char, finish the glazed ribs under the broiler for 2-3 minutes, watching closely to prevent burning. The ribs can be seasoned and refrigerated overnight, or fully cooked and reheated gently in a 300 degree F oven with a splash of water to keep them moist.