beef back ribs recipes

Best and Easy Oven beef back ribs recipe – Quick & Delicious

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The first time I served these oven-baked beef back ribs at a family gathering, the room fell silent except for the sound of contented mmms and the clinking of forks against plates. My brother-in-law, a self-proclaimed BBQ enthusiast, couldn’t believe these weren’t smoked on a traditional pit. That’s the magic of this foolproof recipe – it delivers all the intense flavor and fall-off-the-bone tenderness of traditional BBQ ribs, right from your oven.

Best and Easy Oven beef back ribs recipe

What makes this recipe special is its versatility and simplicity. Whether you’re following a keto diet or doing Whole30, you can easily adapt it by choosing an appropriate BBQ sauce. The cooking method remains the same, and the results are consistently outstanding.

Understanding Your Beef Back Ribs

Beef back ribs, often called dinosaur ribs due to their impressive size, are what remains after the butcher removes the ribeye roast. While they might have less meat than their pork counterparts, what they do have is incredibly flavorful. When shopping, look for ribs with good marbling (those white streaks of fat) and a decent amount of meat clinging to the bones. Don’t worry if you can only find pre-cut ribs instead of a full rack – this recipe works beautifully either way.

The Secret Ingredient: Smoked Paprika

The key to achieving that coveted smoky flavor without a smoker lies in one crucial ingredient: smoked paprika. This Spanish spice brings a deep, complex smokiness that infuses the meat during the long cooking process. You can choose between sweet or hot varieties depending on your heat preference. While regular paprika can work in a pinch, the smoked version truly elevates these ribs to restaurant-quality status.

Beef Back Ribs in the Oven

Essential Equipment

  • Large baking sheet
  • Heavy-duty aluminum foil
  • Cutting board
  • Mixing bowl
  • Whisk
  • Meat thermometer (recommended)

Ingredients

For the Dry Rub:

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Ribs:

  • 4 pounds beef back ribs
  • ½ cup BBQ sauce (store-bought or homemade)

The Foolproof Method

  1. Preheat your oven to 275°F (135°C). This low-and-slow temperature is crucial for breaking down the tough connective tissue.
  2. Pat the ribs dry with paper towels. This step is essential for helping the dry rub adhere properly.
  3. Mix all dry rub ingredients in a bowl until well combined.
  4. Season the ribs generously on all sides with the dry rub, massaging it into the meat.
  5. Here’s the game-changing step: Wrap the ribs tightly in foil, creating an airtight seal. This creates a steam environment that helps tenderize the meat while keeping all the flavors locked in.
  6. Place the wrapped ribs bone-side up on a baking sheet and let them work their magic in the oven for 4 hours. Resist the temptation to peek before the 3-hour mark!
  7. After 4 hours, carefully unwrap the ribs (watch out for hot steam), drain off excess fat, and brush generously with your chosen BBQ sauce.
  8. For the finale, broil for 3-5 minutes until the sauce is caramelized and slightly charred at the edges.

Chef’s Tips for Perfect Ribs

  • Don’t rush the process by increasing the temperature. Low and slow is the key to tender beef.
  • Check for doneness by gently tugging the meat – it should easily pull away from the bone.
  • The internal temperature should reach between 195°F and 203°F for optimal tenderness.
  • When reheating leftovers, add a splash of beef broth to the baking dish to prevent drying.

Make It Your Own

For Keto followers: Use a sugar-free BBQ sauce and enjoy without guilt. For Whole30: Choose a compliant BBQ sauce or make your own with dates and compliant ingredients.

Nutritional Information (per serving, approximately)

  • Calories: 450
  • Protein: 35g
  • Fat: 28g
  • Carbohydrates: 8g *Note: Values may vary based on specific ingredients and portion sizes

The beauty of these ribs lies in their simplicity and reliability. After perfecting this method through countless tests, I can confidently say these are some of the best ribs you’ll make outside of a traditional smoker. Give them a try, and don’t forget to share your results with us! Tag us on social media or leave a review below – we love seeing your creations.

Have you tried this recipe? What’s your favorite side dish to serve with ribs? Let us know in the comments below!

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