I grew up in the Midwest, which means I grew up on beef ribs.  I don’t remember having pork ribs until I was much older.  Beef was king in the Midwest, and we ate it often.  When you mention beef ribs, people often think of tough, chewy ribs that don’t have much meat on them.  That is not the case with these ribs. The combination of a good seasoning rub, a great cut of meat, and a little time will result in beef ribs that you will want to make again and again.

Slow and low cooking is something I preach in many of our recipes.  This is especially important with beef ribs.  “Fall off the bone” tenderness is what we seek when we make ribs.  Cooking them covered in the oven results in a tender and flavorful experience.  You can also make them in a smoker or on a grill, but the key to keeping them from drying out is to use a low temperature and be patient.  Use your favorite barbecue sauce to dress up these ribs to suit your palate.  There is no right or wrong when it comes to sauces. For an Asian flair, use a teriyaki sauce or a miso and honey glaze.  There is no end to the flavor adaptations you can make to this recipe by changing up the seasonings and sauces.