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Barbecue Beef Ribs Recipe

American · Main course · 200 min total

Tender, smoky beef ribs coated in a tangy homemade barbecue sauce, slow-cooked to perfection. This recipe delivers fall-off-the-bone ribs with a caramelized crust.

Ingredients

• 2 racks (about 4 lbs) beef back ribs
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1 teaspoon liquid smoke

Instructions

1. Preheat oven to 275°F (135°C). Remove the thin membrane from the back of the ribs if present.
2. In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub this mixture all over the ribs.
3. Place ribs on a baking sheet lined with foil, meaty side up. Cover tightly with foil and bake for 2 hours.
4. Meanwhile, make the sauce: In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, molasses, and liquid smoke. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Remove ribs from oven and increase oven temperature to 350°F (175°C). Brush ribs generously with the sauce.
6. Return ribs to oven, uncovered, and bake for 30-45 minutes, basting with sauce every 15 minutes, until the ribs are tender and the sauce is sticky.
7. Optional: For a smoky char, finish ribs on a hot grill for 2-3 minutes per side.
8. Let ribs rest for 10 minutes before cutting into individual ribs. Serve with extra sauce on the side.

Tips

• For best results, use beef back ribs or short ribs.
• Leftover ribs can be stored in the refrigerator for up to 3 days.
• To make ahead, prepare ribs through step 3, then refrigerate. Finish with sauce and baking before serving.

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