Everything might be bigger in Texas, but when it comes to these BBQ Beef Short Ribs, the bold, smoky flavor truly steals the show! These tender, fall-off-the-bone ribs are slow-roasted to perfection and coated in a rich, tangy barbecue sauce that’s irresistibly sticky and satisfying—just the way ribs should be. The best part? You don’t need a pitmaster’s setup or a trip to a BBQ joint—just your home kitchen and a craving for something unforgettable. Round out your meal with one of my favorite sides like Jalapeño Popper Cauli Mac, Keto Fried Eggplant, or Super Easy Grilled Squash for a true Southern-style feast with a low-carb twist.
Ingredients
4 lbs. beef short ribs
For the BBQ Sauce:
2 cups Ketchup (I used an organic sugar-free type)
1-1/4 cup Swerve brown sweetener
3/4 cup sugar-free BBQ sauce
1/2 cup onion
2 Tbsp. soy sauce
2 Tbsp. liquid smoke
2 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch
1 Tbsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/8 tsp. hot sauce
1 tsp. chili powder
1/2 Tbsp. Sriracha sauce
Instructions
Combine all the ingredients for the BBQ sauce in a medium-sized saucepan. I did not gauge the space well this time because I used a small saucepan. Don’t do what I did; use a medium-sized pan instead of a small one.
Bring to a slight boil while stirring. When it becomes slightly thick, turn the heat off and set it aside to cool for about 10 minutes. When it cools, keep some of the sauce for serving. Pour the BBQ sauce into a bowl.
Sprinkle the short ribs with salt and pepper.
Dip each short rib in the sauce to coat. Place the short ribs on a baking sheet sprayed with cooking spray or lined with foil. Use the remaining BBQ sauce for basting or serving. If they do not fit all on one, you may need to use more than one baking sheet. Keep the sauce left in the bowl for basting. Cover with foil and bake in the oven at 275 degrees for four hours, basting every hour. In the last half hour, remove the foil and finish baking uncovered.
These are amazing ribs and best made on a weekend when time allows you to baby them. I recommend the sauce to anyone following a low-carb diet. You can omit the honey and replace it with monk-fruit-sweetened maple syrup to keep it strictly Keto, considering that the sauce will take on a slight maple flavor. I’ve had it both ways and either is really good.
If you like this recipe, you may also like the following recipes:
Oven-Baked Texas Style Barbecue Ribs
Grilled Chicken Thighs and Drums
Texas BBQ Short Ribs
Equipment
- 1 knife
- 1 medium saucepan
- 1 medium spoon
- 1 measuring cup
- Measuring spoons
- 1 baking sheet
- 1 Basting brush
Ingredients
- 4 lbs. beef short ribs
- For the BBQ Sauce:
- 2 cups Ketchup (I used an organic sugar-free type)
- 1-1/4 cup Swerve brown sweetener
- 3/4 cup sugar-free BBQ sauce, chopped
- 1/2 cup onion
- 2 Tbsp. soy sauce
- 2 Tbsp. liquid smoke
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1/8 tsp. hot sauce
- 1 tsp. chili powder
- 1/2 Tbsp. Sriracha sauce
Instructions
- In a medium-sized saucepan, combine all the ingredients for the BBQ sauce.
- Bring to a slight boil while stirring.
- When it becomes slightly thick, turn the heat off and set it aside to cool for about 10 minutes. When it cools, keep some of the sauce for serving. Pour the BBQ sauce into a bowl. Dip each short rib in the sauce to coat.
- Place the short ribs on a baking sheet sprayed with cooking spray or lined with foil. Use the remaining BBQ sauce for basting or serving. You may need to use more than one baking sheet if they do not fit all on one. Keep the sauce left in the bowl for basting.
- Cover with foil and bake in the oven at 275 degrees for four hours, basting every hour.
- In the last half hour, remove the foil and finish baking uncovered.
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