Barbecue Oxtails Slow Cooked to Perfection

5.0 from 3 votes

Last Updated on September 24, 2025 by Soul Food Cooking

Barbecue oxtails take everything you love about classic Southern-style slow cooked oxtails and crank up the flavor with a delicious barbecue twist. The oxtails are cooked slow in a tasty barbecue sauce that’s equal parts sweet, smoky, and a ton of flavor. The meat braises in the oven for hours leaving you with fall‑off‑the‑bone tenderness and a glossy, caramelized coating that’s simply impossible to resist.

Oxtails have been a staple in Southern and Caribbean kitchens for generations, known for their rich flavor when slow-braised. What makes this recipe special is the balance of bold flavors: a hint of brown sugar for sweetness, a taste of smokiness with the liquid smoke, and a splash of Bourbon to brighten everything up. Whether you’re serving these at a backyard cook‑out or simply craving a hearty weeknight meal, these barbecue oxtails deliver the ultimate comfort-food experience.

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Ingredients

Oxtails: A delicious tender cut of beef rich in flavor and best when slowly cooked.
Barbecue Sauce: Barbecue sauce gives the oxtails a rich and flavorful A tangy, often smoky sauce that infuses the dish with a balanced blend of sweetness, acidity, and spice.
Brown Sugar: Brown sugar adds a sweetness and subtle caramel undertone that aids in creating a rich glaze.
Beef Broth: Beef Broth enhances the meaty flavor and provides moisture while cooking.
Browning: Browning imparts a deep color and complex, roasted flavor to the meat.
Liquid Smoke: Liquid smoke adds a smokey flavor that gives a subtle, wood-fired aroma without the need for actual smoking.
Cornstarch: Cornstarch is used to thicken the sauce.
Bourbon: Bourbon is added to the complexity of the dish and gives the flavor profile a slight kick.
Garlic Powder: Garlic powder adds a mild, yet essential garlic flavor to enhance the overall taste.
Onion Powder: Onion powder provides a concentrated and savory onion flavor without added moisture.
Paprika: Paprika offers both sweet and smoky notes along with vibrant color.
Salt: Salt amplifies all the flavors in the dish and helps balance the overall taste.
Black Pepper: Black pepper adds a sharp mild heat and a recognizable layer of spice to round out the flavor profile.

Substitutions

Oxtails are sometimes hard to find at your local stores. If you can’t find oxtails consider using the following as a substitution:

Beef Short Ribs: Their rich marbling and abundant connective tissue create a deeply flavorful, tender braise similar to oxtails.
Beef Shank: With its bone marrow and slow-cooking qualities, beef shank develops a gelatinous texture and robust beef taste that echoes the qualities of oxtails.
Beef Neck Bones: They offer a similar collagen-rich profile, making them a good substitute when slow braised to extract a savory, hearty broth.

Each of these substitutes is great when slow cooked. They all develop a rich, satisfying flavor similar to what you’d expect from oxtails.

What You Will Need:

Watch the Video for Barbecue Oxtails

Instructions

Step 1: Season the Oxtails:

Place the oxtails in a large bowl. Combine the 1 tbsp of browning with ½ tsp of liquid smoke then coat the oxtails. Next, season the oxtails with the garlic powder, onion powder, paprika, salt and pepper. Add the brown sugar and cornstarch and mix until all the oxtails are well coated.

Step 2: Prepare the Sauce:

In a separate bowl, combine 3 cups of barbecue sauce with 2 cups of water. Stir in 1 cup of beef broth and ¼ cup bourbon until well mixed.

Step 3: Assemble and Cook:

Preheat your oven to the required temperature for slow cooking (350°F). Arrange the seasoned oxtails in a cast iron skillet or a similar oven-safe dish.

Pour the prepared barbecue sauce mixture evenly over the oxtails. Cover the skillet tightly with a lid or aluminum foil.

Step 4: Baking the Oxtails:

Place the covered skillet in the preheated oven. Cook for about 5 hours, or until the oxtails are tender and reach your desired level of doneness.

Step 5: Serving:

Remove the skillet from the oven, uncover, and let the oxtails rest for a few minutes before serving. Optionally, you can skim off any excess fat from the top of the sauce.

What to Eat With Oxtails

When plating up these tender, fall‑off‑the‑bone BBQ oxtails you have so many options. For a backyard twist try pairing with potato salad, baked beans and potato chips to round out the perfect BBQ feast. For a great Sunday dinner, collard greens, cornbread and candied yams are a great option. For a lighter meal try pairing these BBQ oxtails with a side salad or roasted vegetables. All of these sides turn a pot of oxtails into a true comfort‑food celebration.

What to Do With Leftover Oxtails

To store leftover BBQ oxtails let them cool to room temperature then transfer them to an airtight container or a heavy‑duty storage bag. Store them in the fridge where they will last 3 to 4 days. If you’d like to keep your oxtails longer, portion them into freezer‑safe bags, label with the date, and freeze. When sealed properly, your oxtails will maintain their flavor and texture for up to 3 months. When you’re ready to eat them, thaw overnight in the refrigerator so they stay at a safe temperature.

Reheating BBQ oxtails is all about bringing them to their original tenderness without drying them out. On the stovetop, place the oxtails in a pot with a little beef broth or water, cover, and warm over low to medium heat. If you prefer the oven, preheat to 325 °F, arrange the oxtails in a baking dish with a little extra bbq sauce or broth, cover tightly with foil, and heat for about 20–25 minutes. For a quick fix, you can also reheat in the microwave. Heat them for one minute, then allow them to rest a few minutes before eating, and you’ll have juicy, flavorful oxtails all over again!

FAQ

Can I make barbecue oxtails in a slow cooker instead of the oven?

Yes! After seasoning the oxtails, place them in your slow cooker and pour the barbecue sauce mixture over the top. Cook on low for 8 hours or high for 4 hours until the meat is tender and falling off the bone.

Why are my oxtails still tough after cooking for hours?

Oxtails need low and slow cooking to break down the connective tissue. If they’re still tough, continue braising for another 30–45 minutes and check again. Be sure your oven temperature is set correctly (350°F / 175°C).

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