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We love beef ribs, but they seem to be much harder to find in the grocery stores in Texas than pork ribs (and when I do see them, they don't have much meat on the ribs) so I don't make them as often as I used to. The other day I saw some racks that were cut in half, and meatier than usual, so I bought them and used a recipe that was one of my favorites when my daughters were young (about 35 years ago). The step of pre-roasting the ribs in flour seems to seal the juices in, before you roast them with the sauce.
OVEN Roasted BEEF BACK RIBS
3-4 lbs. beef back ribs (mine were cut in half)
about 1 cup flour...……………………………………………1 tsp. Kosher salt
1 tsp. black pepper...………………………………………...1 tsp. Creole seasoning (Tony Chachere or Zatarain's)
Basting sauce:
1 tsp. liquid smoke (hickory or mesquite)……………….1 tsp. Kosher salt
about 3/4 cup BBQ sauce (I like Stubb's hickory or mesquite ~ flavor to match the liquid smoke)
1 tsp. smoked paprika...…………………………………….1 tsp. black pepper
1/4 cup red wine...…………………………………………….1/4 cup agave nectar or honey
about 1 TB brown sugar...………………………………….1 tsp. dry thyme leaves (crushed)
***
Preheat oven to 375. Line a rimmed baking sheet with foil, and spray with non-stick baking spray.
Whisk together all of the basting sauce ingredients. Set aside.
My beef ribs were in 2 racks, which I cut in half (so they were more manageable). I put the flour, salt, pepper & Creole seasoning into a plastic grocery bag. Then, one at a time, I put each cut 1/2-rack into the bag ~ held it tightly closed and shook to coat the rack on both sides. Take it out and put meaty-side-up on the pan. Repeat with all of the ribs. ** Roast for about 15 minutes.
Lower the oven to 325. Brush the basting sauce on the tops of all of the ribs and slow-roast for 15 minutes. ** Then flip the ribs over, baste and roast another 15 minutes. ** Baste, and flip. They should be meaty-side up again. Baste and let them go for another 15 minutes. They should be ready now ~ the sauce should be a little caramelized on the ribs, and they should be cooked through and tender. (NOTE: If your ribs aren't very meaty, you may want to cook for 5 minutes less each cycle)
We have always loved these with SPINACH, RICE & CHEESE ~ my family's #1 favorite vegetable. You can find it in my recipe catalog by searching by keyword * or https://www.pinterest.com/pin/553802085403199620/
OVEN Roasted BEEF BACK RIBS
3-4 lbs. beef back ribs (mine were cut in half)
about 1 cup flour...……………………………………………1 tsp. Kosher salt
1 tsp. black pepper...………………………………………...1 tsp. Creole seasoning (Tony Chachere or Zatarain's)
Basting sauce:
1 tsp. liquid smoke (hickory or mesquite)……………….1 tsp. Kosher salt
about 3/4 cup BBQ sauce (I like Stubb's hickory or mesquite ~ flavor to match the liquid smoke)
1 tsp. smoked paprika...…………………………………….1 tsp. black pepper
1/4 cup red wine...…………………………………………….1/4 cup agave nectar or honey
about 1 TB brown sugar...………………………………….1 tsp. dry thyme leaves (crushed)
***
Preheat oven to 375. Line a rimmed baking sheet with foil, and spray with non-stick baking spray.
Whisk together all of the basting sauce ingredients. Set aside.
My beef ribs were in 2 racks, which I cut in half (so they were more manageable). I put the flour, salt, pepper & Creole seasoning into a plastic grocery bag. Then, one at a time, I put each cut 1/2-rack into the bag ~ held it tightly closed and shook to coat the rack on both sides. Take it out and put meaty-side-up on the pan. Repeat with all of the ribs. ** Roast for about 15 minutes.
Lower the oven to 325. Brush the basting sauce on the tops of all of the ribs and slow-roast for 15 minutes. ** Then flip the ribs over, baste and roast another 15 minutes. ** Baste, and flip. They should be meaty-side up again. Baste and let them go for another 15 minutes. They should be ready now ~ the sauce should be a little caramelized on the ribs, and they should be cooked through and tender. (NOTE: If your ribs aren't very meaty, you may want to cook for 5 minutes less each cycle)
We have always loved these with SPINACH, RICE & CHEESE ~ my family's #1 favorite vegetable. You can find it in my recipe catalog by searching by keyword * or https://www.pinterest.com/pin/553802085403199620/
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