Description
This incredible baby back rib recipe delivers fall-off-the-bone tenderness and a glossy, rich glaze, perfect for a hearty, satisfying meal. It uses a low and slow cooking method to ensure juicy results with minimal effort, making tender, flavorful ribs a reality for even the busiest home cook.
Ingredients
- 1.5–2 kg beef back ribs
- 0.25 cup dry rub (smoked paprika, garlic powder, salt, pepper, cayenne if desired)
- 1 cup stock, chicken or beef
- 2 tablespoons apple cider vinegar, optional
- 0.5 teaspoon liquid smoke, optional
- 1 cup glaze (Pomegranate-Za’atar or BBQ sauce)
- 0.25 cup fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare Ribs: Gently remove the silverskin membrane from the bone-side of each beef back rib rack. Pat the ribs thoroughly dry with paper towels.
- Apply Dry Rub: Generously rub the spice mixture all over both sides of the beef back ribs. Place seasoned ribs on a baking sheet, cover loosely, and refrigerate for at least 2 hours, or preferably overnight.
- Slow Cook Ribs: Preheat oven to 140 degrees C (275 degrees F). Place ribs bone-side down in a large baking dish with 1 cup stock and optional apple cider vinegar or liquid smoke. Cover tightly and bake for 3 to 3.5 hours, until meat begins to pull away easily from the bones (alternatively, grill using indirect heat for 2-3 hours). If resistant, bake or grill another 30 minutes.
- Baste and Finish: Uncover and drain excess liquid from the ribs. Increase oven temperature to 200 degrees C (400 degrees F) or use a broiler. Brush ribs generously with glaze. Return glazed ribs to the oven for 5-10 minutes until the glaze bubbles, caramelizes, and looks glossy.
- Rest and Serve: Let the ribs rest for 10-15 minutes before slicing and serving, optionally garnished with fresh herbs.
Notes
Removing the silverskin membrane is essential for melt-in-your-mouth tender ribs. For deeper flavor, allow seasoned ribs to refrigerate for at least 2 hours, or preferably overnight. Use sugar-free BBQ sauce and a salt-reduced dry rub for a healthier option. Don’t overcook during the basting step. Always let ribs rest 10-15 minutes before slicing for maximum juiciness.
- Prep Time: 20 minutes
- Cook Time: 220 minutes
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 rack (approx. 200 g)
- Calories: 550 calories
- Sugar: 20 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg