I was at the grocery store recently and noticed some amazing looking beef back ribs on special. I love beef ribs, though I don’t see them much as it seems pork ribs are much easier to come by. Not wanting to miss an opportunity to make something delicious, I snapped up a few slabs and decided to have people over for dinner that weekend so I could share.
Note: If you’re looking for a recipe for pork ribs, I have one of those too.
3 slabs of beef back ribs
1/4 cup BBQ sauce (I used Diana’s Western Smokehouse)
2 tbsp liquid smoke
I’m not big on exact measurements, but I used approximately:
2 tbsp brown sugar
1 tbsp sea salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp creole seasoning
1 tbsp ancho chili powder
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp ground mustard
This recipe served 4 people, with a few ribs leftover.
When it comes to ribs, the most important element is time. They can’t be rushed, but they’re worth the wait.
I started prepping the ribs the day before I was going to cook them. First you want to take off the membrane on the bone side of the ribs so the spices can get into the meat. Then trim off any excess fat – don’t take off too much since the fat helps make the ribs moist and delicious.
I cut each slab in half to make it easier to work with and so they’d all fit in my roasting pan. Make sure to use a pan that’s fairly deep when you cook the ribs, there’s going to be a lot of liquid in it by the end.
Use a basting brush to coat the ribs with a light layer of liquid smoke.
Next comes the dry rub. The measurements aren’t too important and you can substitute or leave out some of the ingredients I listed if you don’t have them. The only thing I do find important is that you use enough brown sugar, so I used 2x as much of it as any of the spices or herbs. The sugar’s going to help balance out those salty and savory flavours and give some nice caramelization. Mix all the ingredients together.
Now give the ribs a generous coating with the dry rub. Don’t be stingy, you want to infuse that meat with as much flavour as possible.
Once the rub is on, place the ribs bone-side down in the roasting pan, cover with tinfoil and refrigerate overnight.
When you’re ready to start cooking the ribs, you need to give yourself lots of time. The total cooking time for these was 5 hours and 10 minutes.
The first step in cooking is to roast the ribs (still covered in tin foil) in the oven at 225°F for 3 hours. At the 2 hour mark I flipped the ribs so they were meat side down, recovered them in foil, then put them back in the oven for an hour. Your kitchen will smell amazing.
At this point the ribs are cooked, but you want to keep them in the oven for even longer so they get super tender. Flip the ribs back over, recover in foil, then turn the oven down to 175°F and cook for 2 more hours.
Almost ready. Take the ribs out and get rid of the tinfoil cover. Brush the ribs with a thin layer of BBQ sauce. Turn the oven to broil and put the ribs in for about 10 more minutes to finish them off.
And done! These really looked and smelled amazing. You can cut the ribs into individual pieces before serving if you like.
- 3 slabs of beef back ribs
- ¼ cup BBQ sauce
- 2 tbsp liquid smoke
- 2 tbsp brown sugar
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp creole seasoning
- 1 tbsp ancho chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp ground mustard
- Remove membrane from the ribs and trim off excess fat
- Brush ribs with a thin coat of liquid smoke
- Combine all dry rub ingredients in a bowl
- Coat the ribs with the rub
- Place ribs bone side down in roasting pan, cover in foil and refrigerate overnight
- Roast ribs (still covered) at 225°F for 3 hours, flipping them at the halfway point
- Turn the oven down to 175°F and cook for 2 more hours.
- Remove foil and brush ribs with bbq sauce
- Turn the oven to broil and cook for 10 more minutes