Fall Off the Bone BBQ Beef Ribs

Summer is never complete without seasoned BBQ beef ribs coated with juicy BBQ sauce. The ribs are slowly cooked at a low temperature to make a perfect hit. It is moist, juicy, and tender. You mustn’t miss this during your next game day, casual dinner, or family party.

Course Lunch/Dinner, Main Course

Cuisine American

Keyword Barbecue, bbq beef ribs, Beef

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 276.8kcal

Equipment

Charcoal or gas grill.
Oven
Tong – this is for turning the ribs sideways from time to time
Oven thermometer – use this to check the doneness of the rib
Metal drip pan – You need this to collect the liquid from the meat while baking or grilling.
Aluminum foil – keeps the beef moist and prevents it from drying out. It also helps the seasoning to circulate deep into the ribs.
Basting brush or mopping tool – You need the brush to apply the BBQ sauce.

Ingredients

2 slabs beef ribs
2-4 tablespoons olive oil

Rub:

2 tablespoon dark brown sugar
2 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin powder
1½ teaspoon salt or add to taste
1 teaspoon black pepper

Barbeque sauce:

1 cup ketchup
5 tablespoon brown sugar
¼ cup apple cider vinegar
2 teaspoon garlic powder
2 teaspoon onion powder
2 tablespoon yellow mustard powder
2 teaspoon black pepper
1 teaspoon cayenne pepper
1 cup apple juice orange juice, or water

US Customary - Metric

Instructions

Instructions:

Place the ribs on a wide tray or a wooden slab, pull off the membrane, and trim any excess fat.
Rub the oil all over the ribs. Then mix the rub ingredients in a small bowl and season the ribs generously by pressing the rub firmly onto every surface. Cover with foil while you prepare the barbecue sauce.
Add all the barbecue sauce ingredients to a saucepan over medium heat. Stir and simmer for about 8 minutes, stirring occasionally, until thickened and glossy. Leave to cool.
Brush the sauce generously over the front and back of the ribs. Cover and refrigerate for at least 2 hours; overnight is better. If you are really short of time, you can cook immediately.

Grill method:

Prepare the grill and heat to 275℉.
Place the meatier side of the ribs down on the grill over indirect heat. Cook for at least 2 to 3 hours, depending on the thickness, turning every 20 minutes. Baste with barbecue sauce in the last 10-20 minutes of cooking.
Cook for an additional 30 minutes uncovered for 'really' fall-off-the-bone ribs, brushing on extra sauce during the final period.

Oven method:

Preheat the oven to 325°F (163°C).
Place the ribs on a tray, cover tightly with foil, then bake in the oven for 2 hours.
Uncover the foil and bake for another hour or until the ribs reach an internal temperature of 200°F. Cook for an additional 30 minutes for really ''fall-off-the-bone'' ribs.

Notes

Removing the membrane is not optional if you want truly tender ribs.
Press the rub firmly into the meat; real pressure means real adhesion and a proper crust.
Low and slow is the only way. Higher heat tightens the muscle fibers and gives you tough, chewy ribs.
Make extra dry rub and jar it. It keeps for months and is wonderful on chicken, pork chops, and roasted vegetables.

Nutrition