Get ready to transform your backyard barbecue game with these mouthwatering Baby Beef Ribs that will make your guests think you've secretly trained as a professional pitmaster! Imagine tender, fall-off-the-bone meat glazed with a perfect caramelized barbecue sauce that delivers an explosion of flavor in every single bite. Whether you're a grilling novice or a seasoned cook, this recipe promises restaurant-quality ribs that will have everyone asking for your secret technique.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby beef ribs
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Remove the ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature.
- Preheat the oven to 275°F (135°C) or prepare a low-heat barbecue grill setup for indirect cooking.
- Mix garlic powder, onion powder, chili powder, brown sugar, salt, and pepper in a small bowl to create a dry rub seasoning.
- Pat the ribs dry with paper towels and generously coat all sides of the ribs with the prepared dry rub mixture, massaging the seasoning into the meat.
- Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet to help retain moisture during slow cooking.
- Place the foil-wrapped ribs in the preheated oven or on the indirect heat side of the grill, and cook slowly for
- 5 to 3 hours until the meat becomes tender and starts to pull away from the bones.
- Carefully remove the ribs from the foil and brush generously with barbecue sauce on all sides.
- Increase oven temperature to 425°F (218°C) or move ribs to direct grill heat, and cook for an additional 10-15 minutes to caramelize the sauce and create a slight char.
- Remove from heat, let rest for 10 minutes, then slice between the bones and serve hot.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption.
- Use a meat thermometer to ensure the internal temperature reaches at least 145°F for food safety.
- For extra flavor, consider using a wood chip smoker box or adding wood chunks to your grill for a subtle smoky essence.
- Allow the ribs to rest after cooking to help redistribute the juices, ensuring each bite remains incredibly moist.
- If you prefer a spicier kick, add a pinch of cayenne pepper to your dry rub mixture.
- For a more intense flavor, marinate the ribs in the dry rub overnight in the refrigerator before cooking.
- Always choose high-quality, fresh ribs from a trusted butcher for the best results.
Nutrition Facts
Calories: 494kcal
Carbohydrates: g
Protein: 40g
Fat: 30g
Saturated Fat: g
Cholesterol: 120mg
