These beef ribs are a treat! With a tasty dry rub, they become tender and juicy, making them perfect for any meat lover. Plus, you can easily make them right in your oven!
Honestly, watching those ribs fall off the bone is like magic. I pair them with a side of coleslaw, and it feels like a backyard barbecue in my kitchen—no grill needed! 😄
Key Ingredients & Substitutions
Beef Ribs: Choose meaty, well-marbled beef ribs for the best flavor. If you’re looking for a leaner option, pork ribs can work too, but will have a different taste and texture.
Brown Sugar: This adds sweetness and balance to the spice rub. If you’re avoiding sugar, use coconut sugar or a sugar substitute like stevia; just adjust the quantity as needed.
Spices: Smoked paprika is key for that rich, smoky flavor. If you don’t have it, regular paprika plus a touch of liquid smoke will do. For a milder version, reduce chili and cayenne pepper.
Beef Broth: It keeps the ribs moist. If you’re looking for lower sodium, use a low-sodium broth or even water with seasoning to help flavor the steam.
How Do I Remove the Membrane From the Ribs?
Removing the membrane is important for better flavor and tenderness. It can be tricky if you’ve never done it, but here’s how:
- Flip the ribs bone-side up and locate the thin, silver skin layer on the back.
- Use a sharp knife to gently slice underneath the membrane at one end to loosen it.
- Once it’s loose, grab it with a paper towel for a better grip, and pull it off in one piece. It may take a little effort!
What’s the Best Way to Apply the Dry Rub?
Applying the dry rub correctly enhances the flavor. Here are my tips:
- Use your hands to evenly coat the ribs on both sides.
- Press the rub into the meat firm enough to ensure it sticks.
- Let the ribs sit for about 30 minutes. This allows time for the rub to penetrate the meat for richer flavor.
How Can I Achieve a Perfect Crust on the Ribs?
To get that nice crust, it’s all about the final baking step.
- Remove the foil after the initial cooking time to allow the surface to dry out slightly.
- Increase the oven temperature to 400°F (200°C) and continue baking for 15-20 minutes.
- Keep an eye on them to avoid burning; you want a golden brown crust, not charred!
How to Make Dry Rubbed Fall-off-the-bone Beef Ribs In The Oven
Ingredients You’ll Need:
For The Ribs:
- 2 racks of beef ribs (about 4-5 pounds total)
For The Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (optional for sweetness)
For Moisture:
- 1 cup beef broth
How Much Time Will You Need?
This delicious recipe takes about 30 minutes for prep and 3 to 4 hours of cooking time. In total, you should plan for 4 to 5 hours until those tender, tasty ribs are ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Ribs:
First, let’s get your oven ready! Preheat it to 300°F (150°C). Now, take a look at the back of your beef ribs. If there’s a tough membrane, carefully remove it using a sharp knife or your fingers. This helps the flavor of the rub soak into the meat, ensuring deliciousness!
2. Make the Dry Rub:
In a medium bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, cayenne pepper, dry mustard, ground cumin, and optional cinnamon. Stir until everything is well combined and smells amazing!
3. Apply the Rub:
Now it’s time for the fun part! Take your dry rub and generously apply it to both sides of the beef ribs. Use your hands to press it into the meat. This step ensures the flavor really sticks! Let the ribs sit at room temperature for about 30 minutes so they can soak in those delicious flavors.
4. Prepare for Baking:
Grab a large baking dish and line it with aluminum foil for easy cleanup. Place your seasoned ribs in the dish, and then pour the beef broth into the bottom (but not on the ribs). This will create moisture while the ribs cook, keeping them tender and juicy!
5. Cover and Bake:
Cover the ribs tightly with aluminum foil. This is important because it helps trap moisture inside. Slide the baking dish into your preheated oven and bake those ribs for about 3 to 4 hours, until they are nice and tender, almost falling off the bone. Yum!
6. Finishing Touch:
Once the cooking time is up, take off the foil and increase the oven temperature to 400°F (200°C). Bake the ribs for an additional 15-20 minutes. This step gives you a beautiful, caramelized crust full of flavor.
7. Rest and Serve:
When you pull the ribs out of the oven, let them rest for 10-15 minutes. This helps the juices settle in. After resting, slice them up and enjoy them with your favorite BBQ sauce or on their own to really savor the flavor!
Enjoy your mouthwatering fall-off-the-bone beef ribs!
Can I Use Different Cuts of Beef for This Recipe?
Yes! While beef ribs work best for this recipe, you can also use other cuts like beef short ribs or chuck roast. Just keep in mind the cooking time may vary, especially for larger pieces. Ensure the meat is tender and easily pulls apart to achieve that fall-off-the-bone effect.
What Should I Do If I Don’t Have Beef Broth?
If you don’t have beef broth, you can substitute it with vegetable broth, chicken broth, or even water in a pinch. Just remember that using broth adds extra flavor, so a substitute may result in a slightly milder taste. Adding a bit of soy sauce or Worcestershire sauce can also enhance the flavor if using water.
How Can I Adjust for Spiciness?
If you prefer a milder flavor, feel free to reduce or omit the cayenne pepper in the dry rub. You can also replace chili powder with a mild paprika or use sweet paprika for additional flavor without heat. Taste your rub before applying it to make sure it fits your preference!
How to Store Leftovers?
Store any leftover beef ribs in an airtight container in the fridge for up to 3 days. For longer storage, you can wrap them tightly in freezer-safe wrap and freeze for up to 3 months. To reheat, gently warm in the oven or microwave, adding a splash of broth or water to keep them moist.
