Beef Back Ribs

Name: Beef Back Ribs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4 servings
Ingredients: 3-4 pounds beef back ribs*; 1 ½ tablespoons smoked paprika; 1 teaspoon cayenne; 1 teaspoon garlic powder; 1 ½ teaspoons onion powder; 2 teaspoons kosher salt; 1 cup BBQ sauce

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Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
4 servings
Calories
524 kcal
Course
Main Course, Dinner
Cuisine
American

Beef Back Ribs

Iris Warren

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How to cook beef back ribs. This oven-baked recipe is EASY and delicious, with tender, fall-off-the-bone meat. Budget-friendly and so tasty!

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Ingredients

Servings

3-4 pounds beef back ribs* 1 rack
1 ½ tablespoons smoked paprika
1 teaspoon cayenne or less, to taste
1 teaspoon garlic powder
1 ½ teaspoons onion powder
2 teaspoons kosher salt
1 cup BBQ sauce

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Instructions

Let the ribs come to room temperature. Place racks in the upper and lower thirds of your oven and preheat to 275°F. Line a large rimmed baking sheet with aluminum foil.
In a small bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, and salt.
Place the ribs on the prepared baking sheet and rub all over with the spice mixture. Flip the ribs bone side up and cover the entire baking sheet with aluminum foil, crimping the edges for a tight seal.
Bake the beef ribs for 3 hours on the lower oven rack, then remove the ribs from the oven, uncover the baking sheet (hang onto the foil), and carefully drain away any rendered fat. Flip the ribs meat side up and brush with half of the BBQ sauce.
Re-cover the ribs and bake for another hour, brushing on the remaining BBQ sauce halfway through, until the ribs are super tender and nearly falling off the bone (you can test by poking one with a pairing knife, it should slide right in with no resistance).
Remove the baking sheet from the oven, transfer the ribs to a cutting board, and rest for 5 to 10 minutes before slicing and serving.

Notes

TO STORE: Beef back ribs can be stored in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: To reheat, place ribs on a baking sheet and cover with foil. Bake at 350°F until heated through. (You can use the microwave, but I find the oven is much more reliable.)
TO FREEZE: Place cooled ribs in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
*You can remove the membrane or leave it on; it's truly personal preference and the internet is divided on the topic. I usually choose to remove as I feel the rub penetrates better—to remove: slide a butter knife between the membrane and one of the bones at one end to loosen it. Once you have a corner lifted, pull it across the rack of ribs towards the other end. If there's any residual membrane left or it tears while you're peeling it, you can scrape it off with the knife or pull it off with pliers.
TO MAKE IN A CROCKPOT: Cut the rack of ribs in half to fit inside your slow cooker. Coat with the spice rub and place inside the slow cooker. Cover with the barbecue sauce. Slow cook on low for 6 -7 hours or on high for 4 hours. If you like, transfer the ribs to a foil-lined baking sheet and place under the broiler for 1-3 minutes, until caramelized on top. For an optional sauce, strain the fat from the cooking liquid in the slow cooker, then spoon over the ribs before serving. (To strain, you can use a fat separator, let the sauce cool then skim the fat off of the top, or chill overnight and remove the fat that floats to the surface and solidifies.)
TO STORE: Beef back ribs can be stored in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: To reheat, place ribs on a baking sheet and cover with foil. Bake at 350°F until heated through. (You can use the microwave, but I find the oven is much more reliable.)
TO FREEZE: Place cooled ribs in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

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Serving 1(of 4) Calories 524kcal (26%) Carbohydrates 32g (11%) Protein 57g (114%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 186mg (62%) Potassium 1.094mg (0%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 1.68IU (0%) Vitamin C 1mg (1%) Calcium 74mg (7%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 524 kcal

% Daily Value*

Serving	1(of 4)
Calories	524kcal	26%
Carbohydrates	32g	11%
Protein	57g	114%
Fat	19g	29%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	186mg	62%
Potassium	1.094mg	0%
Fiber	2g	8%
Sugar	24g	48%
Vitamin A	1.68IU	0%
Vitamin C	1mg	1%
Calcium	74mg	7%
Iron	7mg	39%