Beef Ribs (Baked Then Grilled)
Beef ribs are melt in your mouth, finger licking good. Family friendly. Dinner recipe. Oven baked and grilled. Lots of flavor.
Servings: 4
Calories: 256kcal
Ingredients
Dry Rub
- 2 tbs mustard powder Note 1
- 1 tbs garlic powder Note 2
- 1 tbs onion powder Note 3
- 1 tablespoon paprika
- ½ tablespoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Beef Ribs
- 1.5 kg/ 3 pounds beef back ribs Note 4
Cooking Liquids
- ⅓ cup Worcestershire sauce Note 5
- ⅓ cup apple cider vinegar
- ⅓ cup water (plus extra for topping up) Note 6
- spray oil for the aluminium foil
Barbecue Sauce
- 1 cup/250ml barbecue sauce Note 7
- ¼ ml/60 ml honey
- 2 tbs Worcestershire sauce
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Dry rub: add the mustard powder, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper to a jug and use a mini whisk to combine. Then set aside.
- Beef ribs: remove the ribs from the packet, rinse them and pat them dry with paper towel. Then working one rack at a time flip the ribs so that the membrane (silver skin) faces you. Fold a piece of paper towel into a square and use this to grip one corner of the membrane. Pull it up and off then discard. Repeat for the 2nd rack.
- Rub into ribs: Working one rack at a time sprinkle the dry rub onto the ribs and use your fingers to massage in. Then flip and do the other side. Repeat for the 2nd rack.
- Baking dish: line 2 baking trays with aluminium foil and lightly spray the foil with oil. Then place the dry rub coated rib rack into one oiled tray each.
- Cooking liquids: pour half of the cooking liquids into the 1st tray and the other half into the 2nd tray. Cover each tray with a layer of tightly pulled aluminium foil.
- Oven bake: place each tray into the preheated oven for an initial 1 hour period, once the hour is up, use oven mits to remove the tray and place it onto a heatproof surface. Pull the foil off and then top up the liquid in the base of the tray with water. Place the foil back on the tray and then return the trays to the oven. Repeat the top up with water each hour (You will do this 3 times, the ribs bake for 3 hours and 30 minutes).
- Grill/broil: use oven mits to remove the cooked ribs from the oven and place on a heatproof surface. Change the oven setting to grill at 200°C 392°F6. Use kitchen tongs to transfer each rack to a silicon baking mat on an oven rack and tray. Use the pastry brush to coat each rack with barbecue sauce. Place the tray into the oven on the top shelf. Grill the ribs for 10 mins. Then remove, repeat the basting process followed by a further 10 mins grill time (Grill time total: 20 minutes).
- Serve and enjoy: use oven mits to remove the baking tray from the oven and place on a heat proof surface. Let the ribs rest for 2 to 3 minutes before using tongs to transfer them to a chopping board and use a sharp knife to cut them into individual ribs. Place the cut ribs onto to a serving plate. Provide Horseradish Yogurt Sauce (optional) for serving.
Notes
- Note 1 - Mustard powder: whisk out any lumps of this when you are making the dry rub.
- Note 2 - Garlic powder: this can dry out if left in the pantry for too long (even when still in date). Check it or purchase a fresh bottle for the recipe. Once it dries out, there is no use trying to poke it to get it to turn soft again.
- Note 3 - Onion powder: similar to the garlic powder as I mention above, this powder can dry out and 'set' if the bottle has been opened but not used for a while. A fresh bottle may be needed for the recipe.
- Note 4 - Beef back ribs: from the butcher if you cannot find them at your local supermarket. Or if the ones you see at the meat section are already marinated. We want plain raw beef ribs.
- Note 5- Worcestershire sauce: known for giving a little oomph to recipes, this ingredient is full of flavour! This is a condiment that will be easy to get your hands on in the sauces section of the supermarket.
- Note 6 - Water: as the ribs cook, the cooking liquids evaporate. So each hour, we want to remove the ribs and top the tray up with tap water. Not to cover the ribs, moreso that there is a layer of water underneath the ribs. You will do this topping up 3 times whilst the ribs are cooking.
- Note 7 - BBQ sauce: store bought is total fine! Smokey BBQ, spicy BBQ, whichever is your favourite. Opt for a no or low sugar version if you wish to.
- Serving Size: 1.5 kg (3 pounds) will be enough for 4 people. If you want to feed a crowd, double or triple the batch 😊.
Nutrition
Calories: 256kcal | Carbohydrates: 58g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1443mg | Potassium: 570mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1309IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 3mg