If you're a fan of succulent and tender ribs, then you are going to love this slow baked beef back ribs recipe. Low and slow and then finished with high heat is the perfect technique. Follow this recipe for achieving tender juicy meat that's packed with flavor.
⭐ Why You’ll Love These Beef Ribs
- Minimal prep work.
- Hand-off cooking.
- Melt-in-your-mouth ribs.
- Beef back ribs - This beef cut is a rib rack that is cut from the area underneath the backbone of the cow. It is the same area where ribeye steak and prime rib roast comes from. This should give you an idea of the wonderful flavor of this primal cut.
- Turbinado sugar (or Sugar in the Raw) - This sugar has a subtle molasses flavor that complements the richness of the meat. It also helps to form a delicious crust on the ribs when they are cooked low and slow. The larger crystals add a nice texture and caramel finish to the beef ribs.
- Paprika adds subtle smokiness and sweetness. The pop of rich red color makes the ribs look delicious.
- Cumin has a warm and earthy flavor with a slightly nutty undertone. Cumin is found in many spice blends and rubs. It pairs well with the other seasonings in our beef seasoning recipe including paprika, garlic powder, and onion powder creating a flavorful and balanced seasoning mixture.
- Dry mustard adds a sharp, tangy, and slightly spicy flavor to beef ribs. It provides a pleasant and distinctive taste.
- Coriander - Overall, coriander adds complexity and distinct citrusy, earthy, and warm characteristics.
- Black pepper and kosher salt pull out more flavor from the tender beef ribs.
- BBQ sauce is the final step in making this beef rib recipe. Slather on the barbecue sauce during near the end of cooking. It is caramelized under high heat. You can use your favorite store-bought sauce or my homemade BBQ sauce recipe.
🧂 Substitutions and Variations
- Your favorite rib rub. Feel free to use your own rib rub or one of my other dry rub rib recipes. You will need about one-half cup of rub. Make sure to add the turbinado sugar and the kosher salt to your chosen rub. Adjust the salt portions according to taste and how much salt is already in your rub.
- Brown sugar can be substituted for the turbinado sugar.
- Chili powder or cayenne pepper can be added, to taste, to the rib rub.
🔪 How To Cook Beef Ribs
- Set the oven temperature to 275° F. The low temperature and slow cooking is the secret to achieving tender and mouthwatering results.
- Combine the dry rub ingredients together.
- Pat the ribs dry with paper towel and cover all sides of the ribs with rub. Gently pat the rub onto the ribs.
- Line a rimmed baking sheet with heavy-duty aluminum foil. Place the ribs bone side down on top of the foil lined sheet. To prevent the ribs from drying out during baking, cover them with aluminum foil. This creates a sealed environment that retains moisture.
- Bake the ribs for 3 to 4 hours, checking them at the 3 hour mark. Use these times as suggested guidelines since ovens and ribs can vary.
- Once the ribs are done to your liking, carefully remove the top sheet of foil and discard. Turn the ribs over so the bone side is now down.
- Brush the ribs with barbecue sauce. Broil the ribs for 3 to 5 minutes or until caramelized. Remove them from the oven and let rest for 5 to 10 minutes.
- When it's time to serve, transfer the ribs to plates or slice the ribs between the bones and arrange the individual ribs on a platter. Serve with your favorite side dishes.
When are my beef ribs done?
- While you frequently hear "fall off the bone tender" this is not a good thing. Actually it means to me and other rib lovers, that the ribs are over cooked.
- The best way to determine the doneness of the ribs in the oven without overcooking them, is to use the "bend test." Carefully lift the ribs from one end with a pair of tongs, and if they bend easily and the meat starts to pull away from the bone, they are ready.
- Additionally, you can use a meat thermometer to check the internal temperature of the ribs. When you insert the thermometer, make sure your are not hitting a bone.
- The desired temperature for perfectly cooked beef back ribs is around 195°F (90°C). This temperature and the slow cook ensures that the collagen in the meat has broken down, resulting in tender and succulent ribs.
💭 Cooks Tips
- Beef back ribs come in different cuts, including short ribs, plate ribs, and flanken ribs. Each cut has its own unique qualities, so it's important to choose the right one for your beef ribs recipe. While there isn't much meat on beef back ribs, look for meatier ribs with good marbling. This will ensure optimal flavor and juiciness.
- Ask your butcher to remove any silverskin. Silverskin is a thin, almost transparent, layer of connective tissue on the underside of the bones. If it isn't removed, you will want to remove it at home. To do this, gently slide a sharp knife under the silver skin and peel it away from the ribs.
- Choose a rimmed baking sheet or roasting pan that can easily fit the ribs. This allows them to cook evenly without overcrowding.
Leftover cooked ribs can be stored in an airtight container and refrigerated for up to 5 days according to the USDA.
An uncooked rack of ribs can be wrapped tightly and frozen for 6 to 12 months. While they are still safe to eat after this time, their quality diminishes after 12 months
No, beef back ribs and short ribs are not the same. Beef back ribs are cut from the rib section closer to the spine. Short ribs are cut from the lower part of the ribs closer to the belly. Beef back ribs tend to be meatier and have more marbling. Short ribs are known for their rich, flavorful meat and a higher ratio of bone to meat. The cooking methods and times may vary for each cut.
Cooking beef back ribs at a low temperature of 225°F will result in tender and flavorful ribs. Generally, cook beef back ribs at this temperature for approximately 5 to 6 hours. Cooking times can vary depending on the thickness of the ribs and personal preferences.
Tenderize beef back ribs through the slow cooking process. By roasting or grilling the ribs at a low temperature for an extended period, the collagen in the meat breaks down, resulting in tender and juicy ribs.
Absolutely! Beef back ribs are incredibly flavorful and can be exceptionally delicious when cooked properly. The meat on beef back ribs is tender, juicy, and marbled with fat, which adds to its rich taste. Slow baking or grilling the beef back ribs allows the flavors to develop and results in delicious ribs. Whether you're a fan of beef ribs or looking to try them for the first time, beef back ribs can be a true delight for meat lovers.
Beef back ribs can be tough if not cooked properly. However, when cooked using low and slow methods such as slow baking or grilling, beef back ribs can become tender and juicy. The slow cooking process helps to break down the connective tissues and collagen in the meat, resulting in a more tender and flavorful eating experience. It's important to give the ribs enough time to cook slowly at a low temperature to achieve the desired tenderness.
Beef ribs can vary in price depending on the specific cut and quality. Generally, beef ribs are more affordable compared to other premium cuts like steaks. Beef ribs can be a cost-effective option for those looking to enjoy flavorful and hearty meat without breaking the bank.
Baked Beef Back Ribs
- ½ cup turbinado sugar Sugar in the Raw
- 3 tablespoons kosher salt plus more to taste
- 3 tablespoons paprika
- 1 tablespoon fresh ground black pepper ground fine
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- ¾ teaspoon dry mustard
- ¾ teaspoon ground coriander
- Pinch cayenne pepper optional
- 5 pounds beef back ribs
- 1-⅓ cups barbecue sauce
- Preheat oven to 275° F.
- Line a rimmed baking sheet with heavy-duty aluminum foil.
- Mix all dry rub ingredients together in small bowl..
- Generously sprinkle the rub all over the ribs. Gently pat the dry rub into the ribs.
- Place the ribs bone side up on the baking sheet. Cover the ribs with another sheet of foil and crimp the edges tightly with the bottom foil.
- Place the ribs in the oven and bake for 3-½ to 4 hours. Remove ribs from the oven.
- Set the oven to High Broil.
- Carefully remove the top sheet of foil and discard. Turn the ribs over so the bone side is down. Brush the ribs with barbecue sauce.
- Broil the ribs for 3 to 5 minutes or until caramelized. Remove from oven and let rest 5 to 10 minutes.
- Transfer ribs to serving dishes and serve hot.
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