Fall-Off the Bone Beef Back Ribs
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.
1 large slab Firsthand Food Beef Back Ribs (approx.. 3 lbs)
1/3 c. brown sugar
1 Tbs. Worcestershire sauce
1 ½ tsp. garlic powder
1 ½ tsp. celery salt
1 Tbs. chili powder
2 tsp. Spanish paprika
2 tsp. salt
½ tsp. ground pepper
2 bay leaves
1 bottle BBQ sauce
- Line a baking sheet with foil. Place the slab of ribs on the foil. Remove any excess moisture from the rib slab using a paper towel.
- Combine the brown sugar, Worcestershire sauce, and spices in a small bowl.
- Starting with the bone side, rub the rib slab with half of the sugar and spice mixture.
- Repeat this process on the other side of the rib slab, pressing the sugar and spice mixture into the meat until the entire slab is covered. Place the bay leaves equal distance apart on top of the rib slab.
- Cover tightly with foil and place in the refrigerator for 1 hour.
- Preheat oven to 200°
- Place the pan of ribs on the middle rack of the oven. Bake for 6-7 hours or until meat easily pulls from the bone.
- Remove the rib slab from the pan to a cutting board and cut into individual ribs. Place ribs in a baking pan.
- Baste each rib with your favorite BBQ sauce and continue baking for 30 minutes at 200°