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5 from 2 votes

skinnymixer's Smoky BBQ Beef Ribs

Prep Time2 hrs
Cook Time3 hrs
Marinating time12 hrs
Total Time5 hrs
Author: Skinnymixers
Recipe type: Main
Cuisine: American
Servings: 8

Ingredients

Dry Rub Ingredients

  • 20 g coconut sugar or brown sugar
  • 15 g smoked paprika
  • 15 g mild paprika
  • 15 g cumin powder
  • 10 g salt
  • 1/2 tbsp mustard powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 pinches of pimento or all spice
  • 2.5-3 kg beef short ribs or rindless pork belly cut into large chunks

Smokey BBQ Sauce Ingredients:

  • 90 g water
  • 30 g coconut sugar or brown sugar
  • 30 g butter
  • 120 g tomato sauce
  • 10 g tamari or coconut aminos or worcestershire sauce
  • 10 g apple cider vinegar
  • 10 g lemon juice
  • 1 tsp cacao powder or instant coffee
  • 1 tsp smoked paprika

Instructions

  • ** Please note, this recipe requires overnight marinating**
  • Add all of the rub ingredients to the mixer bowl, blend for 10 sec/speed 9/MC on or combine in a bowl if you don't have a thermal cooker.
  • Put rub mixture and meat into a large container, coat meat with mixture thoroughly.
  • Refrigerate overnight, or a minimum of 2 hours.
  • Preheat oven to 150°C or 300°F, fanforced.
  • Arrange meat on a deep roasting tray, cover with two layers of baking paper and then a final layer of alfoil.
  • Bake in the oven for 2.5-3 hours depending on thickness of meat. You want it to be tender and falling apart.
  • With 10 minutes remaining, prepare Smokey BBQ Sauce by putting all ingredients into the mixer bowl and cooking for 5 min/steaming temp/speed 3/MC on. Bring to a gentle boil on the stove top if you don't have a thermal cooker.
  • Carefully drain off fat from the roasting tray and pour over bbq sauce. Turn oven up to 200°C or 400°F, fan forced, and bake for 15 min or until sauce is just bubbling but not over reduced.
  • Serve immediately.

Notes

I used deboned short ribs. You can also use brisket etc... just adjust your cooking times appropriately, i.e. if your ribs aren't very meaty or are small, check them at the 2 hour mark.
This recipe can easily be doubled or tripled depending on your ovens capacity.
Bellini Users
Use blunt blade for this recipe
At step 8 use ST temp if using an Intelli, use 120°C or 250°F if using a Supercook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Smoky BBQ Beef Ribs
Amount Per Serving (200 g)
Calories 1166 Calories from Fat 909
% Daily Value*
Fat 101g155%
Saturated Fat 43.3g271%
Sodium 792mg34%
Carbohydrates 9.1g3%
Sugar 7.4g8%
Protein 52.7g105%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. Best ribs ever! Thanks Nik – another super easy and amazingly tasty recipe that will be making a regular appearance in this hpusehold.

  2. This has become a regular in our house. I’ve premade a container full of the dry rub to have ready whenever I pick up some beef ribs.
    Thank you!

  3. This has become a regular in our house. I’ve premade a container full of the dry rub to have ready whenever I pick up some beef ribs.
    So much YUMMMM!

  4. My family and I thought this recipe was to-die-for! Made it last night with brisket, slow cooked in the oven for 2 hours. Served it with the Thermomix mash where you cook the potatoes in the milk, plus asparagus, broccoli and carrot. Thanks, Nik!

  5. Took shortcuts – didn’t marinade for any time at all – threw in the slowcooker on low for 5 hours then finished with the sauce in the oven. A complete winning dish with the whole family especially my husband – will be on the regulars list for sure!

  6. I made these this afternoon – just beautiful! My husband loves ribs and was super impressed with the flavours. I served them with a very quick apple coleslaw made with your garlic aoili. Very fresh to balance out the big flavours of the sauce and marinade.

  7. Yum! Made these for the first time tonight and the family is already planning them again with double the sauce next time.

  8. I am currently cooking on a cattle station in the Kimberleys. I spent some time here last year and was asked to cook ribs for the guys. I honestly had no idea, googled a marinade recipe and proceeded to fail miserably! When I unexpectedly found myself here again recently, I knew I wanted to redeem myself! So using this recipe X 4……I blew them away hahaha!! Worded like amazing and awesome were used as well as one guy (who was also here last year) saying they were the best he’d had at the station. Thanks for the win 👍😄

  9. OMFG I finally made these tonight with pork spare ribs. Seriously to die for!! I will double the sauce recipe because my fam all love sauce. I’m putting this on the menu as often as i can until someone says they can’t eat them anymore!! So, so, so delish!!!!

  10. I’m a vegetarian but got big and brave and made these for my carnivorous family…. I didn’t try them obviously but they were a massive success, not a scrap left! Big thanks and mum awards were given.
    Thanks for a very easy and according to the family beautiful tasting dish!
    On a side note, this are very price savvy dish, it fed 6 with a side of crunchy spuds (requested by the boys) a very generous serve and seconds.

    Xxx

  11. These were a big hit for my Mum. She loves ribs and it was great to be able to make her some that she truly enjoyed and said they were as good as the restaurants if not better.

  12. I made these today, the first time I’ve ever cooked ribs, easy to cook and taste fantastic. I used Pork spare ribs, very tasty.

  13. Hi Nik,
    tried this recipe last night, i also tried pressure cooker to cook it then into the oven to finish, the flavours are awesome and so tender. I also cut back a bit on the sugar as i prefer things not too sweet. There were some left overs today but they disappeared when i wasn’t looking.

    thanks so much for this and all your other amazing recipes

    1. Did you put the BBQ sauce in when you started cooking or at end? I’m at work all day so wouldn’t be able to add while they’re cooking.

  14. I made these for my daughters 18th and they went down very well. No leftovers! Delicious! I served them with jacket potatoes, corn and garlic bread.

  15. Amazing! Cooked these tonight & served with corn & oven baked chips. Husband loved them. Next time I will make extra marinade & store to use on other meats. Thank you!

  16. YUM!! I did beef ribs and they were fantastic. Will definitely (at least) double the sauce next time and will remember to turn them over half way through the initial cook. They burnt a little on the underside. This will be a regular dinner for us

  17. Im not happy Nik! I had to share them with my husband. He had seconds! I didn’t add the garlic or cayenne, plus I made triple the sauce, and only had 800g of pork belly. I also didn’t take the rind off. Beautiful!!!

  18. these are so delicious. a family favourite. Next time I make them I am going to make double glaze and save for the next batch. we have cooked them in the oven and also in the slow cooker. more tender in the slow cooker and a nice crunch in the oven. ( my kids preferred in the oven. )

  19. Yum yum yum. Made this with pork belly it it was amazingly good. Will leave the sugar out of the sauce next time as was a little sweet, but loved by all the family including master 15 who hates pork. Can’t wait to try it with ribs next time. Thanks girl another great recipe Nik 😘😘

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