Succulent beef ribs, cooked low and slow, sauced in barbecue are delicious. A side of potato salad, corn on the cob and you’ve got yourself a tasty meal for sure!
Beef ribs are much more flavorful in my opinion. It is important to cook them properly to ensure the fat and connective tissues “melt” so the meat is tender and flavorful. This can be achieved easily. Everyone has their favorite way to make barbecued meats but sometimes simple is best.
- 5-10 lbs Beef Ribs
- Kosher Salt & Cracked Black Pepper, to taste
- 1 c Old Fashioned BBQ Sauce (or your favorite bottled sauce)
Preheat oven to 375℉.
Place ribs into a large casserole dish. Season with salt and pepper.
Place uncovered into the oven and bake for 30 minutes. Remove from oven for basting.
Lower the oven temperature to 225℉.
Baste ribs with barbecue sauce. Cover casserole dish with aluminum foil and return to the oven.
Continue to cook an additional 3.5 to 4 hours, rotating the ribs and basting with barbecue once each hour. I set a timer to help me remember to baste.
During the last half hour of baking, remove the aluminum foil to allow the barbecue to caramelize a bit.
Patience is important! Don’t shortcut the cooking time. The low and slow cooking method allows those fats and tough tissue to breakdown so that you have a perfect melt in your mouth bite of rib.
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