Beef Back Ribs

Author: Veena Azmanov

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Calories: 20

Adjust Servings Here: 8 servings

Description

Are you tired of tough, chewy beef ribs that just don't cut it? Look no further! We've got the secret ingredients and cooking techniques that professional chefs use to achieve perfectly tender beef back ribs that practically melt in your mouth. Get ready to impress your friends and family with your newfound culinary skills!

Ingredients

4 lbs (2 kg) Beef back ribs

Dry rub

2 tbsp Smoked paprika
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garlic powder
1 tsp Onion powder
1 tbsp Brown sugar
1 tsp Kosher salt
1 tsp Black pepper powder

Homemade BBQ sauce

⅓ cup (80 g) Mustard paste
⅓ cup (115 g) Honey
⅓ cup (80 ml) Ketchup
2 tbsp Apple cider vinegar
1 tbsp Sriracha sauce
1 tbsp Worcestershire sauce
½ tsp Kosher salt
½ tsp Black pepper powder

Instructions

Oven - Preheat the oven to 275°F (140 °C) or Gas Mark 1. Line a baking sheet with aluminum foil and save a spare sheet for the top.
Dry rub - In a small bowl, combine all the dry rub ingredients and set aside.
2 tbsp Smoked paprika, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tbsp Brown sugar, 1 tsp Kosher salt, 1 tsp Black pepper powder
BBQ sauce marinade - In another bowl, combine all the marinade ingredients well. Set aside.
⅓ cup Mustard paste, ⅓ cup Honey, ⅓ cup Ketchup , 2 tbsp Apple cider vinegar, 1 tbsp Sriracha sauce , 1 tbsp Worcestershire sauce , ½ tsp Kosher salt, ½ tsp Black pepper powder
Rub - Place the beef back ribs on the aluminum foil, meat side up. Generously rub the dry rub all over the beef ribs on all sides.
4 lbs Beef back ribs
Oven - Tent a second sheet of aluminum foil over the top of the ribs. Crimp the edges on all sides to create a tight seal.
Roast - Bake in the oven on the middle rack. Roast for 3 hours, until the meat is tender and almost falls off the bone.
Marinade - After 3 hours, open the foil and brush with the BBQ marinade on all sides.
Roast - Turn the oven heat up to 400°F/200 °C/Gas Mark 6 and continue roasting uncovered for 15 minutes. Then, baste with the marinade again and continue roasting for another 15 minutes, until golden.
Rest - When you take it out of the oven, cover it and let it rest for at least 15 minutes before serving.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you