BBQ Beef Ribs

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4 | 12 ratings
BBQ Beef Ribs
Matt Tebbutt
By Anitha Ilangovan
Hot Boss

If you're ready to break up with boring BBQ and throw down something with
real fire, welcome to your next obsession: Hot Boss Smokey Beef Ribs.
These aren’t just ribs — they’re a full-on flavour takeover.

We're talking thick, juicy beef ribs rubbed down with a bold blend of smoky spices, slow-cooked to melt-in-your-mouth tenderness, then bathed the
kind of sauce that doesn’t just whisper heat — it shouts it. The Hot
Boss Sauce is where sweet meets fire, where rich smoke collides with
spicy attitude, and where every bite makes you feel like you're in
charge of the grill and the room.

Perfect for backyard barbecues, weekend feasts, or anytime you’re craving
something unapologetically bold. So grab some napkins, crack open a cold
drink, and get ready to serve up ribs that come with a warning label:
Not for the mild-hearted. These ribs run hot, smoky, and full boss mode.

INGREDIENTS:

  • For the ribs:
  • 2–3 lbs beef short ribs or back ribs
  • 2 tbsp olive oil
  • Dry rub:
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne (adjust to your heat level)
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • 1½ tsp salt
  • ½ tsp mustard powder (optional)
  • ½ tsp ground cumin (for that smoky depth)
  • For the glaze/sauce:
  • ½ cup BBQ sauce (your favourite kind)
  • 2 tbsp hot sauce (Frank's, Sriracha, or whatever brings the heat)
  • 1 tbsp honey or brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke (optional but fire for that smokey vibe)
  • 1 tbsp butter (for gloss and richness)

METHOD:

  1. Prep the ribs: Remove the silver skin from the back of the ribs if it’s still on. Pat dry, rub with olive oil.
  2. Mix all dry rub spices and coat the ribs generously. Let them marinate for at least 1 hour (overnight = deeper flavour).
  3. Cook low and slow (oven method): Preheat oven to 300°F (150°C).
  4. Place ribs on a baking sheet, cover tightly with foil. Bake for 2.5 to 3 hours until tender and juicy. (Grill method: indirect heat, 275°F, covered, same time. Add wood chips for smoke.)
  5. Make that Hot Boss glaze: Combine all sauce ingredients in a pan over low heat. Simmer for 5–7 mins until thick and sticky.
  6. Finish the ribs: Once the ribs are tender, brush them with the glaze.
  7. Option 1: Broil in the oven for 5–7 mins until the glaze bubbles and caramelizes.
  8. Mix your sauce: In a small bowl, combine soy sauce, Hot Boss sauce, sweet chilli/honey, and rice vinegar. Stir in the cornstarch mix. Set aside.
  9. Option 2: Throw them back on the grill, high heat, for a quick char.
  10. Serve like a boss:Slice between bones, drizzle more sauce if you dare. Serve with slaw, cornbread, or fries..

@HOTTBOSS ON THE GRAM