Imagine sinking your teeth into fall-off-the-bone tender beef ribs, glazed with a mouthwatering sticky barbecue sauce that will make your taste buds dance with joy! These Sticky Barbecued Beef Ribs are not just a meal - they're a culinary adventure that transforms an ordinary dinner into an extraordinary feast. Whether you're hosting a backyard barbecue or craving a luxurious weekend meal, this recipe promises to deliver restaurant-quality results right from your own kitchen.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs beef ribs
- 1 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 tbsp smoked paprika
Instructions
- Remove beef ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Mix smoked paprika, brown sugar, salt, and pepper in a small bowl to create a dry rub.
- Pat the beef ribs dry with paper towels to ensure the dry rub adheres well.
- Generously coat both sides of the ribs with the spice mixture, pressing the seasoning into the meat.
- Place ribs meat-side up on the prepared baking sheet and cover tightly with another layer of foil.
- Slow roast in the preheated oven for 1 hour and 45 minutes, allowing the meat to become tender.
- Remove ribs from oven and increase oven temperature to 425°F (220°C).
- In a small bowl, whisk together barbecue sauce, apple cider vinegar, and additional brown sugar to create a sticky glaze.
- Brush the ribs generously with the prepared glaze, ensuring complete coverage.
- Return ribs to the oven, uncovered, and roast for an additional 15-20 minutes until the glaze caramelizes and becomes sticky.
- Remove from oven and let rest for 10 minutes before slicing and serving.
- Slice ribs between the bones and serve hot with extra barbecue sauce on the side.
Tips
- Temperature is Key: Always let your ribs come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Dry Rub Technique: Pat the ribs completely dry before applying the spice mixture to help the seasonings adhere better and create a delicious crust.
- Low and Slow Cooking: The initial slow roasting at 275°F is crucial for breaking down tough connective tissues and making the meat incredibly tender.
- Glaze Application: When brushing the barbecue glaze, do it in layers for a more complex and caramelized flavor profile.
- Resting Period: Let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
- Optional Enhancement: For an extra smoky flavor, consider adding a few wood chips to your oven or finishing the ribs on an outdoor grill.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
