beef ribs

You&#039;ll love these fall of the bones Instant Pot Beef ribs. This easy rib recipe is a life changer!

Instant Pot Beef Ribs

water

apple cider vinegar

salt

tsp black pepper

tsp cumin

tsp smoked paprika

garlic powder

onion powder

Beef ribs (membrane removed)

sauce

First, place the stainless steal container into the Instant Pot.

Next, put 1/2 cup water, 1/2 cup apple cider vinegar into the container.

After that, place a trivet or steamer basket into the container.

Next, take your ribs and place them on a flat surface. Sprinkle the top half with my homemade BBQ seasoning. If you don’t have the individual seasonings you can opt for some pre-made BBQ rub.

Now with your fingers or a spoon, rub the seasoning into the ribs.

Place the ribs on the trivet or steamer basket.

Put on the IP lid. Make sure that the vent is set to sealed.

Hit manual high pressure. Change the time to 22 minutes.

Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.

If desired, turn your oven to broil. On a cookie sheet please the beef ribs. Top with your favorite BBQ sauce if desired. Broil for 5 minutes.

EASY OVEN BAKED BBQ BEEF RIBS THAT ARE WELL-SEASONED TO THE BONE, SLOW BAKED, TENDER, JUICY AND FALL OFF THE BONE PERFECTION!

Oven Baked BBQ Beef Ribs

lbs meaty beef ribs

Liquid smoke (optional)

olive oil

cajun seasoning

dark brown sugar (packed)

chili powder

salt salt

paprika

oregano

Favorite BBQ Sauce

Rinse ribs and dry COMPLETELY with paper towels.

Douse dry ribs with liquid smoke if using and rub it in.

Lightly coat ribs in olive oil.

Mix together seasoning and sprinkle generously over ribs, front and back. (You don&#x27;t have to use all of seasoning mix)

Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.

Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.

Preheat the oven to 250 F.

Place the ribs on a foil lined baking tray in a single layer.

Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.

Bake on the middle rack of 3 1/2 -4 hours. (Mine only needed 3 1/2 hours) Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry)

When the ribs are done to your liking, drain off the excess fat.

Brush the ribs with desired amount of BBQ sauce.

Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)

Serve hot and enjoy!!

https://content.jwplatform.com/videos/LiO8eCf9.mp4

Video on how to make oven baked BBQ beef ribs recipe

Oven Baked BBQ Beef Ribs Recipe

Beef short ribs so tender they fall right off the bone and melt in your mouth. Even better: these BBQ Instant Pot Short Ribs are done in just 45 minutes!

Sticky BBQ Instant Pot Bone-In Beef Short Ribs

Apple Cider Vinegar

Worcestershire Sauce

Liquid Smoke

Mustard

Ketchup

Dark Brown Sugar

Red Onion

Garlic Powder

BBQ Sauce

bone-in beef short ribs

BBQ Rub

Apple juice ((or pineapple juice))

In a pot, add the vinegar, worcestershire sauce, liquid smoke, ground mustard, ketchup, brown sugar, red onion, garlic powder and bbq sauce. Stir to combine and bring to a boil.

Turn the heat to low and simmer for 10 minutes. Remove from heat.

Make the BBQ sauce:

Sprinkle all sides of the ribs with the bbq rub.

Heat an Instant Pot with the saute mode on more heat and add a drizzle of oil.

Brown each side of the ribs and set aside.

Place the apple juice or pineapple juice in the bottom of the Instant Pot and set in a trivet.

Add the ribs on top and pour over 1 cup of the smoky bbq sauce that you just made in the pot. Place the lid on and set the valve to seal.

Turn the Instant Pot to pressure cook on high, setting the time for 45 minutes.

Allow a natural release for 10-15 minutes, then remove the lid.

Set the ribs on a baking sheet and brush with a little sauce, then broil for 2-4 minutes in the oven.

Brush with more sauce and serve over smashed potatoes.

Make the short ribs:

Recipe video above. This is the sort of food you'll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove/slow cooker/pressure cooker/IP also work, directions in notes.

Braised Beef Short Ribs In Red Wine Sauce

salt and pepper

garlic (, crushed)

onion (, chopped (brown, yellow or white))

celery ribs (, chopped)

carrots (, chopped)

tomato paste

(500 milliliters) dry red wine ((Note 2))

beef

thyme ((optional))

bay leaves

Braised Beef Short Ribs in Red Wine Sauce

Preheat oven to 160°C/325°F.

Sprinkle beef all over with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

Add tomato paste and cook for 1 minute.

Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging them so they are submerged (Note 3).&nbsp;

Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)

Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don&#039;t mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

Place beef on serving plate, spoon over sauce. Serve!

Big Bad Beef Rub Recipe

black pepper

white sugar

mustard powder

American chili

chipotle or cayenne powder

  Simple yet flavorful, these Smoked Beef Back Ribs are filled with big beefy flavor. Similar to  pork baby back ribs  , beef back ribs come from the portion of rib closest to the spine. While they have less meat on them than other rib cuts, the meat is incredibly flavorful and tender, especially when smoked low and slow on the pellet grill.  Beef back ribs are the most common type of beef ribs you will see for sale at your local grocery store. The more traditional, barbecue style beef ribs are Chuck Ribs and Plate Ribs. These are the preferred cuts found in popular BBQ restaurants due to the large amount of meat on them. The consumer can usually find them at a butcher or specialty grocer.  Best Wood Pellets for Beef Back Ribs   The strong a spicy aromas of    Mesquite Hardwood    is perfect for bringing out the big Texas barbecue flavors of beef back ribs.    Note: This recipe uses Pit Boss   Chop House Steak  Rub. 

Smoked Beef Back Ribs

Beef Back Ribs

½ tbsp Black Pepper

Pit Boss Chop House Steak Seasoning

Fire up your Pit Boss and preheat pellet grill to 250°F. If using a gas or charcoal grill, set it up for low heat.  

Place the ribs on a sheet tray, then remove the membrane from the back of the ribs: Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands, or a paper towel to grip, pull the membrane up and off the bone. Rub each rack generously with Pit Boss Chop House Steak seasoning and black pepper.

Place the ribs on the grill and smoke for 2 hours. Increase the temperature to 300°F and cook an additional 45 to 60 minutes, or until the ribs reach an internal temperature of 205° F. Be sure and flip the ribs halfway to achieve good bark.

Remove ribs from the grill and wrap in butcher paper. Allow ribs to rest for 20 minutes, then slice and serve hot. 

This Beef Short Rib Recipe comes to you loaded with flavor, minimal ingredients, and with ease.   If you&#039;re looking for melt-in-your-mouth goodness, this is the recipe for you.

Baked Beef Short Ribs

beef short ribs

tbsp grape-seed oil

tbsp kosher salt (or less)

tbsp smoked paprika

tsp red pepper flakes

coriander

Wash and pat dry ribs with paper towels.  Season liberally with kosher salt and seasoning blend.  Add to large resealable ziploc bag with grape-seed oil.  Push air out of ziploc bag and seal. Move ribs around in ziploc bag until coated. Marinate for at least 30 minutes up to 24 hours. After marinating, place ribs on counter top to come to room temperature.

Marinate Ribs

Preheat oven to 450 degrees. Remove ribs from ziploc bag and arrange on a baking sheet with meaty side up. Place ribs in oven to bake for 25 minutes. Baking at this high temperature will cause the ribs to brown which is what we want.

After 25 minutes, lower the temperature of the oven to 350 degrees and remove the ribs from the oven and cover tightly with foil making sure the side are sealed to prevent steam from escaping. Retaining steam is important for tenderizing the ribs. Continue to bake the ribs covered for 2-1/2 hours.

Uncover the ribs and place under the broiler for 3 to 4 minutes.

Serve with your favorite side and enjoy.

Baking Process

You don&#039;t have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com&#039;s BBQ beef ribs recipe and video!

Authentic Texas-Style Smoked Beef Ribs Recipe

Big Bad Beef Rub

Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.

Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.

If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this cut to more than 200°F.

Fire up. Setup your cooker for indirect cooking and preheat to 225°F, hot enough to kill bacteria but not too high to evaporate all the moisture.

Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.

The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1-inch thick meat should hit 203°F in about 5 hours; 1.5-inch thick meat should hit 203°F in about 7 hours; and 2-inch thick meat should hit 203°F in about 10 hours.

Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.

Once fully cooked, skip the BBQ sauce if you&#039;re going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.

Serve. Once the ribs have finished cooking, remove them from the smoker or grill. Many folks like to hold them for an hour or so in a beer cooler (faux cambro) thinking that this helps retain juice and tenderize, but you can serve them immediately.need more assistance with your beef ribs? Check out this video from the folks at Slow N Sear making beef ribs.

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

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Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-n-griddle-pan
22" Two Zone Cooking Grate with EasySpin:  https://abcbarbecue.com/product/22-cooking-grate

For our professional recommendations on digital thermometers check out the following link:  
https://abcbarbecue.com/product-category/thermometers/

___________

WHAT YOU WILL NEED TO MAKE THESE BEEF SHORT RIBS.

3-4 lbs of Short ribs
Kosher Salt – 1/2 tsp per pound
Big Bad Beef Rub - https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe 

This recipe works for beef back ribs or beef short ribs.  It’s important to note that the meat is between the bones with back ribs and on top of the bones with short ribs.  Short ribs are meatier than beef back ribs so they’re usually more desirable among pitmasters, and short ribs are what we’re cooking today!  

To prepare the short ribs trim off any of the thick fat and silverskin that’s on the top. This will help the rub that we apply later form a nice bark during the cooking process. Unlike pork ribs, don’t bother removing the membrane from the back of the rib if it’s is still attached.  The meat could fall off during the cook. After trimming is done we are going dry brine our short ribs, by applying ½ tsp of kosher salt to every lb of meat. This both seasons the meat as well as helps retain juices. Once salted,  cover them and place them in the fridge for a minimum of 2 hours but preferably overnight.  

After the ribs have been dry brined, we are now ready to apply our BBQ rub.  Today we are using Meatheads Big Bad Beef Rub which adds a lot of flavor and a little kiss of heat to these ribs. If you pay careful attention you’ll notice we’ve added a little bit of cumin to the rub, which we feel really puts the Texas in these Texas beef ribs.  

When your ribs are all prepared you are going to start getting your Slow 'N Sear all set up for cooking low n slow between 225-250 degrees. We did this by lighting about a dozen briquettes with a starter cube in the corner of the Slow ‘N Sear.  Once those coals were fully lit we then filled the remainder of the slow n sear with unlit briquettes as well as added a couple chunks of hickory wood for smoking on top. We also added 1 quart of hot water to the water reservoir for the generation of steam during the cook.  The humid environment stabilizes temperatures during low ‘n slow cooks and helps the beef pick up smoke flavor.  You’ll notice we ran our grate thermometer  wires through the top vents to help minimize air leakage around the lid which will help us maintain low cooking temperatures .   

With our grill ready to go it’s now time to place our short ribs onto the grill.  Because short ribs are so thick we’re able to place our leave in thermometer into one of the ribs to monitor the progress of the cook.  Once we have the meat and pit probes in place, we’ll close the lid and begin smoking.  
After about 5 hours our leave in thermometer is showing that our ribs are just above 200F so let’s take a look and probe for tenderness. When we poke our ribs with our probe it goes in and out like it’s in butter so you know that rib is done.  As they each get done we’ll take them off the grill.

The ribs are done so you can go ahead and dig in, or, if they came off the smoker early, we can hold or rest them by wrapping them in a double layer of foil and placing them in a faux Cambro, which is a fancy way of saying room temp cooler.  Making a Faux Cambro is pretty simple.  Basically we wrap our ribs in a double layer of foil, then wrap the foiled ribs heavily in towels, and then place all that in a room temp or warm cooler.  Let the ribs hold in the cooler up to 4 hours or when the meat gets below 140 F. The Cambro process will help further tenderize the meat.

When your ready to eat, remove from your cambo and enjoy the feast!

Beef Short Ribs Recipe  - Smoked Texas Style Beef Short Ribs on the Weber BBQ

Mojo Beef Ribs – Smoked Beef Plate Ribs on Ole Hickory Pits

#beefribs #mojobeef #howtobbqright

Mojo Beef Ribs - Smoked Beef Ribs Recipe

This past weekend one of my good buddies became the 2019 Memphis in May Rib Grand Champion… RIB CHAMPS OF THE WORLD!!!! Big congrats to Jay & Jamie Durbin from Tennessee Mojo and their entire Nuts n’ Butts team.  https://www.instagram.com/tennessee_mojo_bbq/
 
I had already decided to smoke Beef Ribs for my recipe this week, but after Jay’s win I had to use his new Beef Rub and do Mojo Beef Ribs in his honor. 
 
These prime beef plate ribs came from The Butcher Shoppe in Pensacola, FL - https://www.facebook.com/TheButcherShoppeEastPensacola/, so I didn’t have too much problem sourcing them. They are typically found cut into smaller portions and sold as beef short ribs – but if you explain to your butcher that you want the beef ribs before they cut them into short ribs you should be able to find what you need. 
 
When it comes to prepping these ribs I didn’t do too much – just trimmed down the thick fat to ¼ inch and removed any sinew. Trimming took less than 5 minutes. 
 
And for the seasonings I started with Killer Hogs AP Seasoning http://bit.ly/TheAPRub for a base layer – but you can just use a light coat of salt, pepper and garlic. Then came the Mojo Beef http://bit.ly/MojoBeef – I gave these beef ribs a generous shake of Jay’s Beef Rub which has a peppery, smoky flavor. And you can’t beat the color for a beef rub either. And just to add a little pop and some texture I gave the tops of these beef ribs a hit of Killer Hogs Steak Rub - http://bit.ly/TheSteakRub 
 
After the ribs were seasoned, I let them hang out while I fired up the pit. I decided to use my Ole Hickory CTO – but you can use any smoker. It’s all about holding the temps steady around 250. I added a couple chunks of hickory and a little pecan wood from Smokerwood.com to get that true Tennessee smoke flavor. 
 
Once the pit was up to temp, I added the seasoned beef plate ribs and just let them cook for 1.5 hours. At that time I used a Mojo Mop to add a little moisture and help that good, mahogany bark to form. I used my BOS Sprayer to keep these beef ribs moist. BOS Sprayer here: http://bit.ly/BOSsprayer
 
Mojo Mop Recipe:
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire Sauce
Combine everything and pour into a spray bottle.
 
I spritzed the ribs every 60 minutes. And about the 3.5 hour mark the bark was formed and was as dark as I wanted it to get, so it was ready to wrap. I used butcher paper https://amzn.to/2ZixdJS to wrap the ribs and placed them right back on the smoker – making sure to keep them meat side up. 
 
At this point, it’s all about watching the internal temps. Using my Bleu Thermoworks Thermapen - http://bit.ly/H2QThermapen - I was shooting for 200-204 range – but more than anything I wanted to ribs to have the right feel. When it feels like I’m probing warm butter, the Beef Ribs are ready!
 
I used a little party stacker cooler and went straight from the pit to the holding box. Then I shut the lid and let the ribs rest for about an hour. Every 15 minutes you want to open the cooler to let the steam out.  The idea is to rest the meat not continue to cook it.

Mojo Beef Ribs Ingredients:

- 3-4 slabs Beef Plate Ribs
- 1/4 cup Killer Hogs AP Rub http://bit.ly/TheAPRub
- 1/4 cup Tennessee Mojo Beef Rub http://bit.ly/MojoBeef
- 2 Tablespoons Killer Hogs Steak Rub http://bit.ly/TheSteakRub
- 32oz Beef Broth
- 2 Tablespoons Dill Pickle Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Worcestershire sauce

Directions:
1. Trim excess fat and sinew from the top of each slab of Beef Ribs
2. Season the outside of each rack with a layer of AP Rub, Mojo Beef Rub, and Killer Hogs Steak Rub (you can substitute your favorite seasonings)
3. Prepare smoker for indirect cooking at 250 degrees.  When smoker reaches optimal temperature, place chunks of hickory and pecan wood directly on hot coals for smoke flavor.
4. Place each slab of ribs on the cooking grate and smoke for 1 1/2 hours.  
5. Combine the beef broth, pickle juice, soy, and Worcestershire sauce in a squirt bottle and spritz the ribs.
6. Continue to spritz the ribs every 60 minutes until internal temperature reaches 175-180 degrees.  At this point wrap the ribs in butcher paper and return to the smoker.  Continue to cook until internal temperature reaches 202 degrees and the meat thermometer slides in with almost no resistance.
7. Rest the ribs in a dry cooler for 1 hour and cut into individual bone sections for serving.

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Mojo Beef Ribs  | HowToBBQRight

This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.

Prep. Mix the ingredients together in a bowl.

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

Using the rub. Use this rub on burgers, beef ribs, or on brisket like in this video.

Beef Brisket, the most challenging BBQ meat.  Get the recipe and learn the techniques here https://tinyurl.com/nd3dfo

If you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts. 

Did you enjoy this video?  Subscribe to our channel. Also, subscribe to our newsletter, Smoke Signals and receive tested recipes, proven techniques, reviews, and so much more. Click here: https://tinyurl.com/y8ctxfzf

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To Make The Best Smoked Texas Beef Brisket Use This Recipe

Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.

These beef ribs not only look impressive, they taste incredible.

How to Make Beef Ribs on a Pellet Grill

3-4 lbs rack of beef shortribs

beef broth

hot sauce (optional)

soy sauce

tbsp coarse sea salt

tbsp coarse black pepper

parsley

mustard seeds

Start your pellet grill and set temperature for 250 degrees. I like to use oak or hickory pellets for beef short ribs but use your favorite.

While the grill is preheating, trim off any excess fat on the beef short ribs.

Whisk together all ingredients for the rub in a bowl. Generously coat the beef short ribs with the rub ensuring you coat the sides.

Place ribs on a wire cooling rack inside of a cookie sheet.

Mix beef broth, hot sauce, and soy sauce and pour into a spritz bottle. After the ribs have been on the smoker for 1 hour, give them a light misting of the liquid. Repeat every hour for the first 4 hours.

After the 4th spritz, insert a temperature probe for a reliable leave-in thermometer in the thickest portion of the meat, between two ribs. I wait to put the probe in till this point because it allows enough time for the meat to start to pull away from the bones so you can ensure proper probe placement. Don&#039;t get the probe too close to a bone or it will give an inaccurate reading.

Allow ribs to cook until internal temperature reaches 203 degrees and the meat is probe tender. Probe tender means you can slide a temperature probe from a quick read thermometer into the meat with very little to no resistance. This should be around 8 hours or so depending on the size of the rack of ribs.

Remove beef short ribs from grill, cover with aluminum foil and wrap in an old towel. Let ribs rest for at least an hour, but preferably 90 minutes before opening up and slicing.

Serve just by themselves, or with your favorite side dish like corn polenta and pickled red onions. For a change-up, add some chimichurri or my favorite avocado, cilantro &amp; lime vinaigrette. You’ll find the freshness of the ACL balances the richness of the beef short ribs perfectly.

Pressure Cooker Beef Back Ribs Texas BBQ Style, a quick way to make beef ribs in your pressure cooker or Instant Pot

Pressure Cooker Beef Back Ribs Texas BBQ Style

fine sea salt

Ancho chili powder

Season the ribs and put them in the pressure cooker

Mix the salt, pepper, and Ancho chili powder in a small bowl to make a spice rub. Sprinkle both sides of the ribs with the rub. Pour 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the pressure cooker bone side down. Lock the pressure cooker lid.

Pressure cook the ribs for 25 minutes with a Natural Pressure Release

Pressure cook on high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop PC. (“Manual” or “Pressure Cook” mode in an Instant Pot.) After the cooking time, let the pressure come down naturally until the pressure valve drops, about 15 more minutes.

Broil the ribs (optional)

Put the ribs bone side down on a rimmed baking sheet. Broil the ribs until the meat starts to crackle and brown, about 5 minutes. Remove the ribs from the broiler and serve.

thanks for the intel. gonna whip it up tomorrow.

This tender and easy oven baked beef back rib recipe is slow cooked in the oven at 275F for ~ 3 ½ hours, basted with barbecue sauce, and then broiled a couple minutes until caramelized.

Easy BBQ Oven Baked Beef Back Ribs

lb beef back ribs (8 bones)

bbq sauce (regular, gluten free, keto,

Preheat oven to 275F.  Line a baking sheet with aluminum foil (for easy clean up).

Pull off the membrane on the bony side of the beef ribs with paper towels (see video).   Skip it if you can't figure it out 🙂

Liberally salt and pepper both sides of the back ribs.

Place ribs bone side up (meat side down) in 2 layers of aluminum foil and cinch.  Ribs may be too large for a baking sheet and may need to be cut in half, if not already done by the butcher. 

Place aluminum rib packets on rimmed baking sheet. This ensures that any leaked grease doesn't spill on the bottom of the oven.

Place in oven for 3 ½ - 4 hours or until meat is visually shrinking back from the bone and tender when done (see pic above).

Unwrap back ribs, remove from grease if there is a lot, (the last thing you need is a grease fire in the oven if you broil them - unlikely but possible), flip to meaty side up (bone side down) and place back on the aluminum lined rimmed sheet pan (see pic above).

Baste top (meat side) with desired amount of barbecue sauce.  

Place back in oven on a low broil for 2-4 minutes or until broiling and the barbecue sauce has caramelized.  Some ovens broil fast - watch carefully so it doesn't burn.  Happy eating!  Beckie

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611340406/rvgdscnw5wvejkq09sds.mp4

This tender and easy oven baked beef back rib recipe is slow cooked in the oven at 275F for ~ 3 ½ hours, basted with barbecue sauce, and then broiled a couple minutes until caramelized.

Beef back ribs are the back ribs nearest to the shoulder of the cow, closest to the spine and tend to be elongated.

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