Oven-Baked Beef Ribs
Beef chuck short ribs slow-cooked in the oven for incredible results. Marinated with liquid smoke, spice rub, and braised in BBQ sauce to provide tender yet succulent meat.
Servings 4
Ingredients
- 3 lbs beef chuck short ribs rinsed and dried
- 1 tbsp liquid smoke
- 1 tbsp extra virgin olive oil
- 1 cup BBQ sauce
Spice rub
- ¼ cup smoked paprika
- ¼ cup dark brown sugar
- ¼ cup chili powder
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- ¼ cup ground black pepper
- 1 tbsp kosher salt
Garnish
- sesame seeds
- parsley finely chopped
Instructions
- Arrange the beef ribs in a baking sheet lined with aluminum foil
- Sprinkle liquid smoke and olive oil on ribs. Massage in well.
- Combine spice rub ingredients in a small bowl. Mix well and break down any lumps of sugar with a fork.
- Cover ribs in foil and leave in the refrigerator for two hours
- Preheat oven to 250°F (120°C). Remove ribs from refrigerator and tent in foil. Ensure all openings are sealed to stop heat or steam from escaping.
- Cook in the oven for 3 hours
- Remove ribs from oven and open foil. Brush BBQ sauce over ribs
- We’re going to bake these in the oven at 250°F (120°C) for about 3 ½ hours.
- Broil on low until sauce is sticky
- Remove beef from the oven and leave to rest for 5-10 minutes. The meat should be tender and you should be able to glide a butter knife in easily.