Slow Baked Barbecued Beef Ribs

Slow Baked, Falling off the Bone Barbecued Beef Ribs

 These ribs are falling off the bone. The sauce is sweet, tangy with a bit of heat. Baking ribs low and slow, will give you tender, juicy  beef ribs.

Ingredients

4 lbs. beef ribs
1 Tbs. brown sugar
2 tsp. paprika
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp mustard powder
1/2 tsp. black pepper
1/2 tsp. cumin

Barbecue Sauce

1 1/2 c. ketchup
1/2 c. vinegar
1/2 c. brown sugar
1 onion, diced
3 cloves garlic or 2 tsp. garlic powder
1 1/2 Tbs. Worcestershire
2 tsp. onion powder
2 tsp. mustard powder or 1 1/2 Tbs prepared mustard
1 to 2 tsp. liquid smoke
1 tsp. black pepper
1/4 to 1 tsp. cayenne pepper (more or less depending on the amount of heat you want.)
2 c. water

Directions

In a small bowl, combine brown sugar, paprika, salt, garlic powder, onion powder, mustard powder, black pepper and cumin.

Pat the beef ribs dry with paper towels. Season both sides of the ribs with the seasoning rub and press or rub the seasoning onto the meat. 

Place the beef ribs in a roaster or baking dish. Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil. 

Bake at 180° for 4 hours. You can also place the ribs on a rack to keep them from sitting in grease.  Then, when you put the sauce in the pan, remove the rack so the beef ribs can soak up that delicious flavor. . About 15 minutes before the time is up, make the barbecue sauce.

In a saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire, onion powder, mustard, liquid smoke, black pepper, and cayenne pepper. Pour in the water, stir to mix. Over medium heat, cook until the mixture comes to a bubble.  

Remove the beef ribs from the oven and drain off excess grease. Pour the barbecue sauce into the pan. Place the ribs in the sauce. Then, turn them over so that both sides are coated with BBQ sauce.  Cover the roasting pan or baking pan with a tight-fitting lid or a sheet of aluminum foil.

Continue baking for another 2 to 4 hours, or until the ribs are tender.

Baking low and slow will give you tender, juicy ribs.  If you have extra time, you can bake the ribs at 160° for 10 to 12 hours.  Turn the ribs over after 3 hours.