These oven-roasted flanken-cut short ribs are rubbed with a 16-spice blend and slow-cooked at low temperature before a high-heat finish with dual barbecue sauces, resulting in melt-in-your-mouth meat with a caramelized crust.
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Preheat oven to 275 degrees F. In a small bowl, mix together all of the dry rub ingredients until well incorporated. Set aside 1 tbsp of rub for later.
Cover a sheet tray with aluminum foil or a generous amount of nonstick cooking spray and place the ribs, evenly spaced, on the tray. Coat one side of the ribs with half of the dry rub mixture, then turn and coat the other side. Place the ribs in the oven for 1 hour.
After one hour has passed, remove the ribs from the oven and use tongs to flip them over. Place back in the oven for 1 hour, or until nicely browned.After the second hour has passed, remove the ribs from the oven and turn the oven temperature up to 450 degrees F.
While the oven heats up, mix the two barbecue sauces and 1 tbsp of dry mix in a mixing bowl until thoroughly combined.
Generously coat each side of the ribs with the barbecue sauce mixture using a basting brush.
Once the oven has reached 450 degrees F, place the ribs back into the oven for 2-3 minutes, just until they are crisp on the outside and meltingly tender on the inside. Watch closely to make sure they don't burn. Slice and serve!
Store leftover ribs in an airtight container for up to 4 days. Reheat in a 325°F oven for 15–20 minutes until warmed through.
sheet tray · basting brush
Flanken-cut ribs are cut across the bone and cook more evenly. Boneless or differently cut ribs will have different cooking times; flanken-cut is recommended for the intended texture and timing in this recipe.
Flipping ensures even browning and cooking on both sides during the low-temperature phase. This promotes uniform tenderness across all pieces.
The high heat caramelizes the sauce and crisps the exterior while keeping the interior tender. Watch carefully to prevent burning; this is the final finishing step.
Yes, mix the dry rub ingredients in advance and store in an airtight container for up to 1 month. Set aside 1 tbsp before rubbing the ribs as directed.
After two hours at 275°F, the ribs should be nicely browned. After the final 2-3 minutes at 450°F with sauce, they should be crisp outside and tender inside. A fork should easily pierce the meat.
