Beef back ribs recipe
These succulent beef back ribs are slow-cooked to perfection, featuring a flavorful dry rub and a tangy barbecue glaze. Ideal for a comforting family dinner or a backyard barbecue, this recipe ensures tender, juicy ribs with minimal effort.
Ingredients
- 2 racks of beef back ribs about 4 pounds total
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup barbecue sauce store-bought or homemade
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top. This setup will allow the fat to drain away from the ribs as they cook.
- Prepare the Ribs: Remove the silver skin (membrane) from the back of the ribs if not already done. Pat the ribs dry with paper towels. Brush both sides of the ribs with olive oil.
- Apply the Dry Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub this mixture evenly over both sides of the ribs.
- Cook the Ribs: Place the ribs, bone-side down, on the wire rack. Cover the ribs loosely with aluminum foil and bake in the preheated oven for 2 hours.
- Add the Barbecue Sauce: After 2 hours, remove the foil and brush a generous layer of barbecue sauce over the ribs. Return the ribs to the oven, uncovered, and bake for an additional 30 minutes, or until the ribs are tender and the sauce is caramelized.
- Rest the Ribs: Remove the ribs from the oven and let them rest for about 10 minutes before slicing. This helps the juices redistribute and makes the ribs easier to cut.
Notes
For a smoky flavor, try adding a few drops of liquid smoke to the barbecue sauce. If you prefer a spicier kick, increase the chili powder or add a dash of cayenne pepper to the dry rub.