Sticky Texan-style BBQ beef short ribs

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If you’re looking for a tasty and hearty meal that’s perfect for sharing with family and friends, then look no further than sticky Texan-style BBQ beef short ribs. These juicy, flavorful ribs are slow-cooked until they’re fall-off-the-bone tender and then coated in a deliciously sticky BBQ sauce that’s sure to leave you licking your fingers.

Beef short ribs are a popular cut of meat for BBQ lovers, and for good reason. They’re packed with flavor and are a great way to feed a crowd. In this article, we’ll take a look at how to cook sticky Texan-style BBQ beef short ribs that are sure to be a hit with everyone.


  • 2 x 1.2kg pkts Coles Australian Beef Slow Cook Short Ribs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 teaspoon sea salt flakes
  • 1 tsp mustard powder (optional)
  • 1 tsp fennel seeds
  • 1 tsp ground black pepper
  • Texan-style barbecue sauce
  • 1/2 cup (125ml) tomato sauce
  • 1/4 cup (55g) brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp American mustard
  • 1 tsp ground paprika


  1. Preheat a covered barbecue on low. (Alternatively, preheat oven to 150C.) Place ribs in a shallow roasting pan.
  2. Combine cumin, paprika, salt, and mustard powder, if using, fennel, and pepper in a bowl. Sprinkle over both sides of the ribs.
  3. Cover the pan with foil. Roast in a covered barbecue using indirect heat, or in the oven, for 3 hours or until ribs are very tender.
  4. Meanwhile, to make the Texan-style barbecue sauce, combine the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard, and paprika in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.
  5. Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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