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Recipe adapted from:
Ingredients
Spice Rub
1/2 tsp black pepper
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp crushed red pepper flakes
1/2 tsp salt
Marinade
1/2 cup apple cider vinegar
1/2 tsp liquid smoke
1 Tbsp brown sugar
2 Tbsp Thai sweet chili sauce
Ribs
1 rack of beef back ribs
cooking spray
Directions
STEP1
Preheat the oven to 250 F. Line a cookie sheet with tinfoil and set aside.
Preheat the oven to 250 F. Line a cookie sheet with tinfoil and set aside.
STEP2
In a small bowl, stir together the spice rub ingredients.
In a small bowl, stir together the spice rub ingredients.
STEP3
Place the ribs, bone side up, on the prepared cookie sheet (so you are looking at the underneath side) and sprinkle with a little of the spice rub. Rub the meat to get it to stick. Flip the ribs over. Lightly spray the top of the ribs with cooking spray. Sprinkle the remaining spice rub over the ribs, massaging the spices into the ribs.
Place the ribs, bone side up, on the prepared cookie sheet (so you are looking at the underneath side) and sprinkle with a little of the spice rub. Rub the meat to get it to stick. Flip the ribs over. Lightly spray the top of the ribs with cooking spray. Sprinkle the remaining spice rub over the ribs, massaging the spices into the ribs.
STEP4
Leave ribs, bone side down, on the cookie sheet. Place in 250 oven and bake for one hour.
Leave ribs, bone side down, on the cookie sheet. Place in 250 oven and bake for one hour.
STEP5
While ribs are baking - whisk together the marinade ingredients and divide into 3 bowls, set aside.
While ribs are baking - whisk together the marinade ingredients and divide into 3 bowls, set aside.
STEP6
After an hour, remove the ribs from the oven and, using a basting brush, baste the ribs with the marinade from one of the bowls - be sure to use all the marinade from one bowl.
After an hour, remove the ribs from the oven and, using a basting brush, baste the ribs with the marinade from one of the bowls - be sure to use all the marinade from one bowl.
STEP7
Place ribs back in the oven and bake another hour.
Place ribs back in the oven and bake another hour.
STEP8
After an hour, baste with the marinade from another bowl.
After an hour, baste with the marinade from another bowl.
STEP9
Bake another hour.
Bake another hour.
STEP10
Baste again with the marinade from the last bowl. Cook at 250 for one more hour.
Baste again with the marinade from the last bowl. Cook at 250 for one more hour.
STEP11
Finally, turn heat down to 200 and continue cooking 1 more hour. (To recap: bake one hour with just spices, marinade hourly/cook for 3 more hours, end with 1 hour at the lower heat for a total of 5 hours of cooking time.)
Finally, turn heat down to 200 and continue cooking 1 more hour. (To recap: bake one hour with just spices, marinade hourly/cook for 3 more hours, end with 1 hour at the lower heat for a total of 5 hours of cooking time.)
STEP12
Remove to a cutting board to let stand for 2 or 3 minutes.
Remove to a cutting board to let stand for 2 or 3 minutes.
STEP13
Slice into individual ribs and serve.
Slice into individual ribs and serve.
STEP14
We had ours with asparagus and mashed potatoes with gravy but they would be fabulous with just about anything!
We had ours with asparagus and mashed potatoes with gravy but they would be fabulous with just about anything!
STEP15
A few notes - remember to remove the membrane from the back of the rack of ribs before putting the spice rub on. Removing the membrane makes the ribs easier to cut and to eat.
A few notes - remember to remove the membrane from the back of the rack of ribs before putting the spice rub on. Removing the membrane makes the ribs easier to cut and to eat.
STEP16
Remember to wash the basting brush in between basting the ribs.
Remember to wash the basting brush in between basting the ribs.
STEP17
There is very little prep involved in this recipe, you just have to be prepared to invest some time into the basting every hour. Low and slow is the way to go for tender ribs with a caramelized exterior.
There is very little prep involved in this recipe, you just have to be prepared to invest some time into the basting every hour. Low and slow is the way to go for tender ribs with a caramelized exterior.
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