Slow-Roasted Harissa Beef Plate Short Ribs with Hickory Brown Sugar BBQ Sauce
These slow-roasted beef plate short ribs are coated with a thin layer of yellow mustard, seasoned with harissa and a touch of dark-roast coffee, then roasted uncovered until deeply browned and tender.
A final glaze of hickory brown sugar barbecue sauce adds a sticky, smoky-sweet finish without covering up the flavor of the beef.
If you like rich, slow-cooked beef, you may also enjoy my Slow Roasted Boneless Beef Chuck Short Ribs, which use a different cut but the same kind of low-and-slow oven cooking.
What Are Beef Plate Short Ribs?
Beef plate short ribs are cut from the short plate, the section directly below the rib primal. They’re also commonly called dino ribs because of their large bones and impressive size. The industry identification for plate short ribs is IMPS/NAMP 123A.
Compared with many other beef rib cuts, plate ribs are especially thick and meaty, with plenty of fat and connective tissue running through the meat.
That’s what makes them so well suited to low-and-slow cooking: several hours of gentle heat gives that connective tissue time to soften while the fat renders into the beef. They’re commonly oven-roasted, braised or smoked.
The large bones are another giveaway. Plate short ribs typically have a much more substantial bone and meat presentation than the smaller short ribs you may see cut into individual pieces.
Why You’ll Love This Recipe
This recipe builds bold flavor in layers, starting with harissa and a touch of dark-roast coffee before finishing with a sticky hickory brown sugar barbecue glaze.
The harissa seasoning brings paprika, chile, cumin, coriander, garlic and warm spices, while the coffee deepens the flavor without making the ribs taste like coffee.
The ribs roast uncovered, allowing the seasoning to develop into a dark crust before the barbecue sauce is ever added.
The Kinder’s Hickory Brown Sugar BBQ Sauce goes on only at the end, giving the finished ribs a glossy, sticky coating without making the rub overly sweet.
Instant Pot Barbecue Country Style Boneless Beef Ribs
For a completely different way to cook beef ribs, try my Instant Pot Barbecue Country Style Boneless Beef Ribs. That recipe uses boneless beef and pressure cooking instead of a whole bone-in plate rib section.
Slow-Roasted Harissa Beef Plate Short Ribs with Hickory Brown Sugar BBQ Sauce
These slow-roasted beef plate short ribs take a little time, but the method is simple.
A mustard binder helps the harissa and coffee seasoning cling to the meat, while the low oven heat builds a dark crust before the ribs are finished with a glossy hickory brown sugar barbecue sauce.
Recipe Details
Prep Time: 10 minutes
Seasoning Rest: 20–30 minutes
Cook Time: About 3–4½ hours, plus 15–20 minutes for glazing
Oven Temperature: 275°F
Cooking Method: Slow roasted, uncovered
Ingredients
1 slab beef plate short ribs
Yellow mustard, enough for a very thin coating on both sides
1 to 1½ tablespoons harissa seasoning
½ teaspoon finely ground dark-roast coffee
About ⅓ cup Kinder’s Hickory Brown Sugar BBQ Sauce, plus more if needed
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
Preheat the oven to 275°F.
Line a rimmed baking sheet with foil and place a wire rack on top.
Pat the beef plate short ribs dry. Leave the fat and connective tissue largely intact, trimming only any loose pieces if necessary.
Spread a very thin layer of yellow mustard over both sides of the ribs. The mustard acts as a binder for the seasoning rather than providing a strong mustard flavor.
Sprinkle the harissa seasoning evenly over both sides of the ribs, followed by the finely ground dark-roast coffee. Gently press the seasonings onto the meat.
Let the seasoned ribs rest for 20–30 minutes.
Place the ribs on the wire rack with the meaty, fatty side facing up.
Roast uncovered for about 3 hours, then begin checking for tenderness.
Insert a thin knife, skewer or thermometer probe into the thickest portion of meat between the bones. When it slides in with very little resistance, the ribs are tender. Depending on the thickness of the slab, this may take anywhere from about 3 to 4½ hours.
Once tender, brush approximately ⅓ cup Hickory Brown Sugar BBQ Sauce over the top and sides of the ribs.
Return the ribs to the oven uncovered for 15–20 minutes, until the sauce becomes glossy and slightly sticky.
Remove from the oven and let rest for 15–20 minutes before slicing between the bones.
Serving
These ribs are rich enough that I’d pair them with something that cuts through that richness rather than another heavy dish. Brussels sprouts, a crisp slaw, roasted vegetables, potato salad or a simple cucumber salad would all work well.
The bones also make a pretty dramatic presentation, so I’d bring the whole rack to the table first and then slice it into individual ribs.
Storage
Store leftover ribs in an airtight container in the refrigerator for 3–4 days.
To reheat, loosely cover them with foil and warm them in a 300°F oven until heated through. Add a small amount of barbecue sauce before reheating if the surface looks dry.
More Beef Recipes
For another beef dinner with a completely different style, your Ranch Steak and Butter Garlic Sauce would be a nice link at the bottom.
Ranch Steak and Butter Garlic Sauce
It’s a quick skillet-cooked beef recipe with smoked paprika and garlic-butter pan sauce, so it gives readers an alternative when they want beef without committing to a several-hour roast.
Frequently Asked Questions
Do I have to use harissa seasoning?
No. The harissa gives these ribs their warm, savory chile flavor, but you can use another beef rub you enjoy.
A simple combination of paprika, garlic, black pepper and salt would work, as would your favorite barbecue seasoning. Keep in mind that changing the rub will change the overall flavor of the finished ribs.
Do I have to use Kinder’s Hickory Brown Sugar BBQ Sauce?
Not at all. Use your favorite barbecue sauce. A smoky, slightly sweet sauce works especially well with the harissa crust, but a spicy, tangy or less-sweet sauce can work too. Add the sauce only near the end of cooking so it can glaze the ribs without scorching.
Why is there coffee in the rub?
There’s only ½ teaspoon of finely ground dark-roast coffee, so the ribs don’t taste like coffee. It adds another dark, roasted note behind the beef and spices and helps deepen the overall flavor.
Do I need to cover the ribs while they roast?
No. These ribs are roasted uncovered at 275°F. Leaving them uncovered allows the harissa seasoning to form that deep, dark crust before the barbecue sauce is added.
How do I know when beef plate short ribs are done?
Time is only a guide because every slab is a little different. Start checking at about 3 hours. Insert a thin knife, skewer or thermometer probe into the thickest part of the meat. When it slides in with very little resistance, the ribs are tender. Plate ribs benefit from low-and-slow cooking because of their fat and connective tissue.
Can I cook them longer than 3 hours?
Yes. A thick slab may need 3½ to 4½ hours at 275°F. If they still feel tight at 3 hours, continue roasting and check again about every 30 minutes. Once they’re tender, there’s no reason to keep cooking them just to reach a particular time.
When should I add the barbecue sauce?
Brush on about ⅓ cup barbecue sauce once the ribs are already tender, then return them to the oven uncovered for another 15–20 minutes. That gives you the sticky, glossy finish without burning the sugars in the sauce.
Are plate short ribs the same as beef back ribs?
No. Plate short ribs come from the short plate below the rib primal. Beef back ribs come from the rib primal and are associated with cuts such as ribeye and prime rib. Plate ribs generally have a much thicker mass of meat surrounding the bones, which is part of why they’re such a dramatic cut for slow roasting.
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