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Brown Sugar BBQ Beef Ribs - Sweet, Sticky, and Tender

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4–5 lb beef back ribs or short plate ribs
  • 2 tbsp olive oil
  • 1 tbsp yellow mustard (for binding; optional)
  • Dry Rub:
  • 1/3 cup packed brown sugar
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional, for heat)
  • BBQ Glaze:
  • 1/2 cup BBQ sauce (your favorite, not too sweet)
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 cup beef broth or water (for the pan)

Method
 

  1. Prep the ribs: Pat the ribs dry. If there’s a silver skin membrane on the bone side, slide a butter knife under it and pull it off with a paper towel for grip.
  2. Bind and rub: Rub the ribs with olive oil and a thin layer of mustard. Mix the dry rub and coat the ribs on all sides. Press it in so it sticks.
  3. Rest the rub: Let the seasoned ribs sit at room temperature for 20–30 minutes while you heat the oven to 300°F (150°C) or preheat your grill for indirect heat at the same temp.
  4. Set up the pan: Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Pour beef broth or water into the pan (not on the ribs). Cover tightly with foil.
  5. Slow-cook: Bake for 2.5–3 hours (or grill over indirect heat with the lid closed) until the meat is tender and pulls back from the bones by about 1/2 inch.
  6. Make the glaze: In a small bowl, whisk the BBQ sauce, brown sugar, vinegar, Worcestershire, and smoked paprika. Warm it briefly on the stove or microwave to dissolve the sugar.
  7. Glaze and finish: Remove foil. Brush ribs generously with the glaze. Return to the oven uncovered for 15–20 minutes at 375°F (190°C) or move ribs over direct heat on the grill for 5–8 minutes, flipping and glazing until sticky and caramelized.
  8. Rest and slice: Let the ribs rest 10 minutes. Slice between the bones. Serve extra glaze on the side.