Ingredients
- Beef Ribs: 3-4 pounds, preferably beef back ribs or spare ribs. The star of the show, providing rich, meaty flavor and a satisfyingly tender texture when cooked low and slow.
- BBQ Sauce: 1 ½ cups, your favorite brand or homemade. Adds a smoky, sweet, and tangy glaze that caramelizes beautifully during baking, enhancing the ribs’ flavor profile.
- Yellow Mustard: 2 tablespoons. Acts as a binder for the dry rub, helping it adhere to the ribs, and adds a subtle tang that complements the richness of the beef.
- Brown Sugar: 2 tablespoons, packed. Provides sweetness to balance the savory and spicy elements, and aids in creating a delicious caramelized crust.
- Paprika: 2 tablespoons, smoked or sweet. Imparts a smoky depth and vibrant color to the ribs, contributing to the overall flavor complexity.
- Garlic Powder: 1 tablespoon. Adds a savory, pungent note that enhances the meaty flavor of the ribs.
- Onion Powder: 1 tablespoon. Complements the garlic powder, adding another layer of savory depth and aroma.
- Chili Powder: 1 tablespoon. Provides a mild warmth and subtle spice, adding complexity without overpowering the other flavors.
- Salt: 1 tablespoon, or to taste. Enhances all the flavors in the rub and the ribs themselves, crucial for bringing out the best taste.
- Black Pepper: 1 ½ teaspoons, freshly ground. Adds a pungent kick and rounds out the spice blend, providing a necessary counterpoint to the sweetness.
- Water or Beef Broth: ½ cup. Used for braising in the initial stage of cooking, creating steam that helps tenderize the ribs and prevents them from drying out.
Instructions
- Preheat Your Oven & Prepare the Ribs: Start by preheating your oven to 325°F (160°C). This lower temperature is key for slow cooking and achieving that melt-in-your-mouth tenderness. While the oven is heating, prepare your beef ribs. If your ribs have a thick membrane on the bone side, it’s recommended to remove it for better tenderness. To do this, slide a butter knife under the membrane, lift and loosen it, then grip it with a paper towel and pull it off. Pat the ribs dry with paper towels. This helps the dry rub adhere better.
- Make the Dry Rub: In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Mix all the spices together thoroughly until well combined, ensuring there are no clumps of brown sugar. This aromatic blend will form the foundation of your ribs’ flavor.
- Apply the Mustard and Dry Rub: Spread the yellow mustard evenly over both sides of the beef ribs. The mustard acts as a fantastic binder for the dry rub. Next, generously sprinkle the dry rub mixture all over the ribs, ensuring every nook and cranny is coated. Massage the rub into the meat, pressing it firmly to help it adhere. Don’t be shy with the rub – it’s what gives the ribs their incredible flavor.
- Bake the Ribs – First Stage (Covered): Place the seasoned ribs in a large roasting pan or a baking dish. Pour the water or beef broth into the bottom of the pan. This liquid will create steam, keeping the ribs moist and tender during the initial baking process. Cover the pan tightly with aluminum foil. Make sure the foil is sealed well to trap the steam inside. Bake in the preheated oven for 2 ½ to 3 hours. This slow, covered baking is crucial for breaking down the connective tissues and making the ribs incredibly tender.
- Check for Tenderness: After 2 ½ to 3 hours, carefully remove the foil from the roasting pan. The ribs should be noticeably tender. To check for doneness, insert a fork into the meat – it should slide in easily with very little resistance. If the ribs are still tough, cover them again and continue baking for another 30 minutes to an hour, checking for tenderness every 30 minutes. Cooking time can vary depending on the thickness and type of ribs.
- Baste with BBQ Sauce & Bake – Second Stage (Uncovered): Once the ribs are tender, it’s time to add the BBQ sauce. Generously brush BBQ sauce all over both sides of the ribs. Ensure they are well coated for that delicious, sticky glaze. Return the ribs to the oven, uncovered this time. Increase the oven temperature slightly to 350°F (175°C). Bake uncovered for another 20-30 minutes, or until the BBQ sauce has caramelized and the ribs are beautifully glazed and slightly sticky. Keep an eye on them to prevent the sauce from burning.
- Rest and Serve: Once the ribs are glazed and cooked to perfection, remove them from the oven and let them rest for about 10-15 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in even more tender and flavorful ribs. Serve these incredible oven-baked beef ribs hot, with your favorite sides and plenty of napkins!
Nutrition
- Serving Size: one normal portion
- Calories: 800
- Sodium: 800
- Fat: 60
- Protein: 50