Juicy Slow-Cooked Cola BBQ Short Ribs Recipe
Introduction
These juicy slow-cooked BBQ short ribs are tender, flavorful, and perfect for a comforting meal. Braised in a rich cola BBQ sauce, they develop a mouthwatering crust and melt-in-your-mouth texture that’s sure to impress your family and friends.
Ingredients
- 1 batch Cola BBQ Sauce (see linked recipe)
- 4 lbs boneless beef short ribs, cut into 3-inch pieces
- Kosher salt & freshly ground black pepper, to taste
- 2–3 tablespoons avocado oil (or vegetable/canola oil), as needed
Instructions
- Prep the BBQ sauce: Prepare the Cola BBQ sauce according to the recipe instructions, then set it aside to cool before use.
- Season & rest the short ribs: Generously season the short ribs with salt and pepper on all sides. Let them rest at room temperature for at least 30 minutes. Meanwhile, preheat your oven to 300°F.
- Brown the short ribs: Heat 2 tablespoons of oil in a large skillet over medium-high heat. When hot, add a few short ribs at a time without overcrowding. Sear each side for 2-3 minutes until a deep brown crust forms. Transfer browned ribs to a 9×13-inch oven-safe baking dish. Repeat with remaining ribs, adding more oil if needed.
- Assemble the braise: Pour the cooled cola BBQ sauce over the browned ribs in the baking dish. Toss gently to coat well. Cover the dish tightly with foil.
- Slow cook the short ribs: Bake covered at 300°F for 3 hours until ribs are meltingly tender. Remove the foil and cook for an additional 30 minutes to brown and crisp the tops slightly.
- Serve: Enjoy these saucy BBQ short ribs right away, paired with mashed potatoes, cornbread, coleslaw, or your favorite sides. They’re also delicious simply served between sandwich bread.
Tips & Variations
- For extra smoky flavor, add a teaspoon of smoked paprika to the seasoning.
- If you don’t have avocado oil, vegetable or canola oil works just as well for searing.
- Let the ribs rest for room temperature before cooking to ensure even cooking and better browning.
- If you prefer a thicker sauce, reduce the BBQ sauce on the stovetop before pouring over ribs.
Storage
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F covered with foil until warmed through, or microwave in short bursts to prevent drying out. These ribs also freeze well for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs can be used but cooking times may need to be extended to ensure they become tender. The bones add extra flavor during the braising process.
What can I use if I don’t have cola for the BBQ sauce?
If you don’t have cola, try substituting with root beer, Dr Pepper, or a mixture of beef broth and a bit of brown sugar or honey to mimic the sweetness and depth of cola.
PrintJuicy Slow-Cooked Cola BBQ Short Ribs Recipe
These Juicy Slow-Cooked BBQ Short Ribs are tender, flavorful, and coated in a rich homemade cola barbecue sauce. Perfectly browned and slow-braised in the oven, these ribs develop a melt-in-your-mouth texture complemented by a slightly crisp finish. They make an ideal main dish served with classic sides like mashed potatoes, cornbread, or coleslaw, or even in a hearty sandwich.
- Prep Time: 40 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Short Ribs
- 4 lbs boneless beef short ribs, cut into 3-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2–3 tablespoons avocado oil (or vegetable/canola oil), as needed
Cola BBQ Sauce
- 1 batch Cola BBQ Sauce (see linked recipe for detailed ingredients)
Instructions
- Prep the BBQ Sauce: Prepare the Cola BBQ sauce as per the linked recipe instructions, then set it aside to cool completely before using it on the short ribs.
- Season & Rest the Short Ribs: Generously season the beef short ribs on all sides with kosher salt and freshly ground black pepper. Place them on a large plate or platter and let them come to room temperature by resting for at least 30 minutes. Meanwhile, preheat the oven to 300°F (150°C).
- Brown the Short Ribs: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. When the oil is hot, swirl the skillet to coat evenly. Add the short ribs in batches, making sure not to overcrowd the skillet, and sear each side until a deep brown crust forms – about 2 to 3 minutes per side. Transfer the browned ribs to a 9×13-inch oven-safe baking dish. If needed, add more oil for subsequent batches.
- Assemble the Braise: Once all the short ribs are browned and in the baking dish, pour the prepared cola BBQ sauce over them. Toss gently to ensure each rib is well coated. Cover the baking dish tightly with aluminum foil to seal in moisture.
- Slow Cook the Short Ribs: Place the covered baking dish in the preheated oven and braise the ribs at 300°F for 3 hours, until they become meltingly tender. Remove the foil and continue cooking for an additional 30 minutes to allow the top to become slightly crisp and brown.
- Serve: Serve these saucy BBQ short ribs immediately alongside your favorite sides such as mashed potatoes, cornbread, or coleslaw. Alternatively, enjoy the ribs in a sandwich between two slices of bread. Enjoy!
Notes
- Be sure not to overcrowd the skillet during browning to get a good sear and crust on the ribs.
- Allowing the short ribs to come to room temperature before cooking helps ensure even cooking.
- If you don’t have avocado oil, vegetable or canola oil can be used as substitutes.
- Covering the baking dish tightly with foil during braising locks in moisture and tenderness.
- The final uncovered cooking step adds a nice crisp texture to the top of the ribs.
- Leftover ribs make great sandwiches or can be reheated with extra BBQ sauce for tacos or sliders.
Keywords: BBQ Short Ribs, Slow-Cooked Ribs, Cola BBQ Sauce, Oven-Braised Beef, Juicy Short Ribs, Barbecue Recipe
