Ingredients
Directions 8 steps | 200 Minutes
Preheat the oven to 275°F. Prepare the rub. In a bowl, combine the brown sugar, kosher salt, sweet paprika, smoked paprika, granulated garlic, onion powder, ground black pepper and coriander. Mix until well combined.
Prepare the ribs. Line a baking sheet with a piece of heavy-duty aluminum foil large enough to encase your ribs. Coat both sides of the ribs with olive oil.
Coat the ribs with the prepared rub on both sides, ending with the bone side of the ribs facing down. (See notes 3.)
Tightly fold the aluminum foil around the ribs. Bake the ribs for about 2½-3 hours until the ribs start to become tender.
Unfold the aluminum foil around the ribs and baste with the barbecue sauce. Return the ribs to the oven and bake, uncovered for 30 minutes until a fork easily penetrates the meat.
Remove the ribs from the oven and turn the oven to broil. Baste the ribs with the barbecue sauce and broil until the edges start to caramelize, about 2-3 minutes.
Let the beef back ribs rest for 5-10 minutes before slicing into one-bone sections.
Serve and enjoy!
Notes:
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- If applicable, remove the membrane from the back of the ribs by sliding a paring knife beneath the membrane. Lift the membrane and pull it off with your hands.
- Beef back ribs can also be refrigerated with the rub on overnight for more flavorful meat.
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