Ah, beef ribs. The unsung heroes of the barbecue world. While pork ribs often steal the spotlight, beef ribs have a rich history and a unique flavor all their own. So, how do you cook beef ribs? Grab your apron and let’s dig into the juicy details.
United for Beef Ribs
Beef ribs have been a staple in many cultures for centuries. In the United States, beef ribs have long been a favorite in Southern barbecue traditions, where slow-cooking over low heat is the name of the game. The rich, meaty flavor of beef ribs has made them a go-to choice for pitmasters looking to impress their guests with a hearty, satisfying meal. For this recipe, listed below, we’ll cook low and slow in the oven to mimic the traditional American southern method at home.
Beef vs. Pork
Now, why do beef ribs differ from pork ribs beyond just being different meats? Well, it all comes down to the flavor and texture. Beef ribs are much larger and meatier than pork ribs, with a deep, savory flavor that can stand up to bold seasonings and sauces. They also have a bit more chew to them, which can be both a challenge and a delight for the adventurous eater.
Preparing Your Ribs
Try to buy a meaty, marble rib rack. beef ribs are conniving! What we mean is that this rib may look humungous uncooked, but only the bone will look big when properly prepared, unless a hearty rack is chosen at your local store or butcher.
How To Remove the Membrane
If you’ve ever made ribs, the membrane removal is the most annoying part of cooking the meal. Yes, even over the long cooking process! The membrane can sometimes be confused with fat, so it’s even more difficult to remove it, until you do. Then, it seems easy–somewhat.
For a video demonstration on how to remove the membrane correctly, follow this:
Membrane or No Membrane
So this is a very controversial topic. For most cooks, removal of the membrane is a MUST! BUT, as more pitmasters and cooks around the world experiment, it has been found that cooking with the membrane doesn’t change the flavor of the meat, just gives a slightly different result. Does the result matter? It’s up to you.
Check out this fantastic video on beef ribs with, and without the membrane, and its results:
Low & Slow
The golden rule for most barbeque meats. Low and slow refers to cooking your meats, whether brisket, sausages and yes, ribs at a low temperature (as low as 225 F)to render the meat and fat to a delicious, and soft texture. Low and slow can sometimes take days to make perfection. Thankfully, this recipe will only take you a couple of hours, with little to no monitoring during most of the process.
Season Rebellously
There a slight rebelliousness to making beef ribs. From its size, to the long cooking process, pitmaster have mastered the art of the beef rib. This art includes cooking slow, and seasoning liberally. This type of meat requires a lot of flavoring. So liberally and generously season your ribs before cooking for amazing results! The recipe below provides a tasty and reliable beef rib flavor, but feel free to adjust it to suit your own taste preferences. In some barbeque traditions, a simpler seasoning approach is considered more traditional.
Beef Ribs (Oven Style)
Ingredients
- 6 lbs. beef ribs
- 1½ cup bbq sauce
- 1½ tbsp. sea salt
- 1½ tbsp black pepper
- 1½ tbsp garlic powder
- 1 tbsp onion powder
- ¼ cup oil olive, canola, grapeseed, etc.
- 1 tsp. cumin optional
- ½ tsp. chili powder optional
- ¼ tsp. turmeric optional
Instructions
- Clean beef ribs, remove membrane at back of ribs and the excess fat. Pat dry with napkin or paper towel.
- Add all the dry seasoning together, and add the oil. Mix together thoroughly.
- Pour half of the seasoning mix on each side of the ribs, backside first.
- Tightly cover the ribs with aluminum foil. Let sit to marinate in the refrigerator for at least an hour, preferably overnight.
- Preheat oven to 290℉. Leave ribs at room temperature until oven reaches the desired temperature.
- Place ribs, still tightly covered in the oven for at least an hour per pound. Keep oven closed for duration of cooking process.
- After allotted time has been complete, prepare your sauce, and uncover ribs. For assurances of tenderness, gently lift one of the rib bones. The meat should move and tear somewhat. If not, cover and cook for another 30 minutes.
- After, turn on your broiler. DO NOT LEAVE YOUR RIBS.
- Brush your ribs with a decent amount of sauce evenly. Save sauce for a second coat (optional).
- Broil (uncovered) for a few minutes, while the sauce chars-not burn. Remove from oven and add a second coat of sauce. Repeat last process.
- Cover ribs and let sit for 10-15 minutes.
- Enjoy!
Notes
Nutrition
Sides Please…
Let’s talk sides. While beef ribs can certainly hold their own as the star of the show, no barbecue feast is complete without some delicious accompaniments. Classic sides like coleslaw, potato salad, and baked beans are always a hit, but don’t be afraid to think outside the box. Grilled corn on the cob, creamy mac and cheese, or even a refreshing watermelon salad can all complement the rich, hearty flavors of beef ribs.
Why not try our Seared Oven-Roasted Brussel Sprouts with your next bbq Beef Ribs! Healthy yet tasty, these veggies are a fantastic combination with any meat!
Yes Beef!
Cooking Beef Ribs is all about embracing the bold flavors and hearty textures that make them so special. So fire up the grill, get creative with your seasonings, and don’t forget to whip up some mouthwatering sides to round out the meal. Whether you’re a seasoned pitmaster or a barbecue novice and lover, cooking beef ribs is an adventure worth embarking on. So go ahead – let your culinary instincts guide you, head to the kitchen and get ready to savor every delicious bite. Cheers to beef ribs, the unsung heroes of the barbecue world!
