Description
Tender, flavorful oven-baked barbecue ribs made with a smoky-sweet glaze and slow-cooked to perfection. This halal-friendly, easy-to-make version delivers restaurant-quality meat in just a few hours, ideal for any occasion.
Ingredients
4–5 lbs beef short ribs or lamb ribs
1 tbsp paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
3 cups tomato sauce
1/2 cup apple cider vinegar
1/2 cup honey
1/4 cup yellow mustard
2 tbsp molasses
1 tbsp maple syrup
Aluminum foil
Instructions
Preheat oven to 275°F (135°C)
Arrange ribs in a single layer on a baking sheet lined with aluminum foil
In a bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and ground cumin to make the dry rub
Rub the spice mix evenly over all sides of the ribs
Brush a layer of barbecue sauce (mix tomato sauce, apple cider vinegar, honey, mustard, molasses, and maple syrup) over the ribs
Cover the baking sheet with foil and bake for 2 hours at 275°F (135°C)
Uncover, increase oven temperature to 400°F (200°C)
Brush another layer of sauce on the ribs and roast for 30-45 minutes until the glaze is caramelized and meat is tender but still holds
Let the ribs rest for 10-15 minutes before slicing and serving
Notes
Use beef short ribs or halal-certified lamb for a meat-friendly option
Adjust cooking time based on oven performance; ribs are done when meat easily pulls away from the bone
For extra smokiness, add 1 tsp liquid smoke to the sauce
Leftovers can be stored in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 150
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 rib portion
- Calories: 600
- Sugar: 15g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 180mg