Beef Back Ribs
Slow-Cooked, Fall-Off-The-Bone Beef Back Ribs with a Smoky BBQ Glaze.
Equipment
- Oven
- Aluminum Foil
- Baking sheet
- Small saucepan
Ingredients
For the Ribs
- 2 racks beef back ribs about 4-5 lbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon brown sugar
For the BBQ Glaze
- 1 cup barbecue sauce your favorite brand
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
For Serving (Optional)
- fresh parsley for garnish
- extra BBQ sauce on the side
Instructions
- Preheat the oven to 275°F (135°C).
- Flip the ribs bone-side up and use a knife to loosen the thin silver membrane. Peel it off using a paper towel for better grip.
- Rub olive oil over both sides of the ribs.
- In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar. Rub evenly over the ribs.
- Place the ribs on a large sheet of foil and wrap tightly to lock in moisture.
- Place on a baking sheet and bake for 3 hours, or until the meat is tender and pulls away from the bone.
- In a small saucepan, combine BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce. Simmer for 5 minutes, stirring occasionally.
- Unwrap the ribs and brush generously with the BBQ glaze.
- Place under the broiler for 5-7 minutes, or grill over medium heat for 5 minutes per side, until caramelized.
- Let the ribs rest for 5 minutes before slicing. Serve with extra BBQ sauce and fresh parsley for garnish.
Notes
For extra smoky flavor, you can add a little liquid smoke to the BBQ glaze or cook the ribs on a smoker instead of the oven.