Big, tender beef ribs are a real show stopper. They’re rich and tender when you cook them slowly.
I season the ribs well with salt, garlic, red pepper flakes, smoked paprika and fennel. Double wrapped them and let them cook low and slow in a 300 degree oven for two and a half hours to three hours.
Remove them from the oven and let them cool for about 10 minutes. Carefully remove the aluminum foil and when the ribs are cool enough to handle cut the ribs into sections.
Here’s a brief video of the process
At this point I turn my oven’s broiler to low, put the ribs on another foil lined pan, brush them all over with sauce and place them back into the oven. Broil the ribs until the sauce bubbles but watch them closely, you don’t want them to burn. This should only take a minute.
This is a great option for when you can’t make it outside to the grill. You may not get the smokey flavor but these ribs are delicious nonetheless.
- one 31/2 to 4 pound rack of beef ribs
- 2 teaspoons of course Kosher salt
- 1 teaspoon fresh cracked course pepper
- ½ teaspoon fennel
- ½ teaspoon dehydrated garlic
- ¼ teaspoon red pepper flakes
- ½ tespoon smoked paprika
- ½ cup barbecue sauce
- Pre heat the oven to 300 degrees
- Season the beef ribs with all the spices and completely double wrap them in aluminum foil
- Place the foil wrapped beef ribs on the half sheet pan and place on the middle rack of the oven
- Cook the ribs for two and a half to three hours
- Remove the ribs from the oven and let them rest for 10 minutes. CAREFULLY unwrap them (don't get burned by the steam)
- Place the ribs on a cutting board and cut the ribs apart
- Place the separated ribs on a clean foil lined half sheet pan and brush them on all sides with barbecue sauce
- Turn your oven's broiler to low
- Broil until the sauce bubble. watch them closely so the sauce doesn't burn, this should only take a minute
slow cooked oven bbq beef ribs