Easy Beef Rib Back Ribs Recipe
An like shooting fish in a barrel recipe for tender, flavorful oven beef dorsum ribs. Information technology's non a quick recipe, but it's truly like shooting fish in a barrel, and the result is then very flavorful!
The oven pretty much does the work for you. All you lot demand is a few hours, and basting the ribs occasionally.
I really like ribs! There'south something about central about eating tender, flavorful meat right off the os. I guess they unleash the cavewoman in me. 🙂
This beef dorsum ribs recipe is super easy to brand (though non quick), and they come out so tender. Whenever I spot them at Whole Foods, I immediately buy them. We all really enjoy this dish.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Oft asked questions
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe carte du jour
Ingredients
You'll only demand a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here'southward an overview of what yous'll need:
Apple cider vinegar: Y'all can besides employ white vino vinegar.
Hot pepper sauce: Information technology doesn't actually make the dish spicy. It only adds an interesting layer of season.
Beefiness back ribs: I usually get them at Whole Foods. I don't know if they're bachelor in most supermarkets.
Olive oil spray: I love cooking with this delicious oil. But if you'd rather utilize an oil with a higher smoke signal, you tin can use avocado oil instead.
Spices: Smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. The smoked salt adds a squeamish smoky season to the dish.
Instructions
Cooking these succulent ribs is surprisingly easy. Scroll down to the recipe card for detailed instructions. Hither are the basic steps:
1. You start by placing the ribs on a parchment-lined rimmed baking sheet. Spray them with oil and sprinkle them with spices. Bake them for one hour in a 250°F oven.
two. Meanwhile, mix apple cider vinegar and hot pepper sauce and divide the mixture betwixt three pocket-sized bowls.
3. After the first hour, baste the ribs with a third of the vinegar-hot sauce marinade.
four. Proceed baking the ribs for three more hours, basting with the marinade two more times, and washing the basting brush with hot soapy h2o after each use.
five. At this signal, after four hours in the oven, the ribs are fully cooked and tender. Just I like to reduce the oven temperature to 200°F and keep them in the warm oven for one more hr, for actress tender meat with a wonderfully caramelized outside.
Expert tip
If your meat comes already separated into private ribs, as shown in the video, you can broil them for a full of merely iv hours instead of five.
Oft asked questions
What are beef back ribs?
They are what'south left after the butcher cuts the ribeye roast off the basic. Since butchers want to maximize profit, they cut as much meat as they can.
So there's not much meat left on top of the bones, but in that location are big chunks of super delicious, fatty meat between the basic.
What's the all-time way to cook beefiness back ribs?
This meat is tough and needs to be cooked depression and slow. When cooked properly, the ribs are tender, succulent, and very flavorful. The fat meat falls off the bones.
So don't try to melt them apace! Much like other tough meats, such equally chuck roast (see this pot roast recipe), brisket (bank check out my like shooting fish in a barrel oven brisket recipe), or oven-baked spareribs, making this recipe takes time and patience.
But this doesn't mean that making this recipe is hard. On the contrary, this is an easy recipe, perfect for when you're home anyway, and tin baste the ribs once in a while.
My favorite manner to cook them is in the oven. I bake them in a irksome oven using smoked salt and smoked paprika to requite them a smoky flavor.
Should I marinate the ribs before cooking them?
I utilise a marinade of vinegar and hot sauce to help tenderize and caramelize the meat and give it some extra flavor.
However, I simply brush the marinade on the ribs while they broil. I don't marinate them earlier cooking.
Serving suggestions
Traditional sides served with ribs are often starchy. Merely I like to serve this rich, meaty dish with vegetables to balance it out. And so I often serve them with one of the following sides:
- Cauliflower mac and cheese
- Broccoli and cheese sauce
- Sauteed mushrooms
Storing leftovers
Leftovers should proceed in the fridge, in an closed container, for iii-4 days. Gently reheat them in the microwave, covered, on fifty% power.
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Recipe bill of fare
Oven Beef Back Ribs
An easy recipe for tender, flavorful oven beef back ribs. It'due south not a quick recipe, but it'southward truly easy, and the issue is so very flavorful!
Servings: 6 servings
Calories: 329 kcal
- ½ cup apple cider vinegar
- two tablespoons hot pepper sauce Such as Frank's RedHot
- ii racks beef back ribs ii lb. each
- Olive oil spray
- 2 teaspoons smoked salt
- ½ teaspoon black pepper
- 2 teaspoons smoked paprika
- one teaspoon onion pulverization
- 1 teaspoon garlic powder
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Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment or foil (for like shooting fish in a barrel cleanup).
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In a pocket-size jar or basin, whisk together the apple cider vinegar and the hot sauce. Fix bated.
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If you wish, remove the thin membrane from the bone side of the ribs. Here's how.
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Identify the ribs on the prepared baking sheet, bone side down. (Employ ii blistering sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
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Bake the ribs, uncovered, for 1 hour.
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Mix the apple cider vinegar marinade once more, then cascade it into three minor bowls, dividing it evenly. Drip the tops of the ribs with ⅓ of the marinade.
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Return the ribs to the oven and bake them for three more hours, uncovered, basting the acme with ⅓ of the marinade every hour (make sure you lot rinse the basting brush later each basting with hot soapy water).
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After 4 hours of baking, the ribs should exist nicely browned and very tender. At this point, you lot tin can serve them. But to make them even better, reduce the oven to 200 degrees F, and keep them in the oven for one more hour. This volition ensure extra tender beefiness with a crispy, caramelized outside.
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Remove the ribs from the oven, cut into half dozen portions and serve.
If your beefiness back ribs come already separated into individual ribs, every bit shown in the video, you tin can bake them for just four hours.
Leftovers should keep in the fridge, in an airtight container, for 3-four days. Gently reheat them in the microwave, covered, on l% power.
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Calories: 329 kcal | Carbohydrates: 2 g | Protein: 24 g | Fat: 25 k | Saturated Fatty: nine g | Sodium: 830 mg | Sugar: i g
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About the Author
Vered DeLeeuw, LL.Chiliad., CNC, has been following a low-carb real-nutrient diet and blogging most it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Wellness, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Wellness, Shape, and Country Living. Click to learn more about Vered.
Source: https://healthyrecipesblogs.com/oven-beef-back-ribs/
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