Beef Back RIbs
WHAT ARE BEEF BACK RIBS?
This is an easy, set-and forget beef back ribs recipe!
While they take a few hours to cook, the recipe is very hands off and just requires a few check-ins along the way.
Beef back ribs are certainly a slow cooking cut, as there is not much meat left on top of the bones, but there are big chunks of super delicious, fatty meat between the bones which is ideal for slow cooking.
Oven Baked Beef Back Ribs
½ cup apple cider vinegar
2 tablespoons 13 Angry Scorpions Grim Hot Sauce (Optional)
1 Rack Of Beef Back Ribs (1.4kg)
2 teaspoons smoked salt
½ teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Preheat your oven to 120 Degrees. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
In a small jar or bowl, whisk together the apple cider vinegar and the hot sauce. Set aside.
Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Drizzle the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
Bake the ribs, uncovered, for 1 hour.
Mix the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with ⅓ of the marinade.
Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with ⅓ of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, increase the heat to 140 degrees and keep them in the oven for an extra 30 minutes. This will ensure extra tender beef with a crispy, caramelized exterior.
Remove the ribs from the oven, cut into portions and serve.
Recipe adapted from: Healthy Recipes Blog.
- Super Butcher