Description
A no-sauce, deeply flavored barbecued dish using a sweet and smoky dry rub. The spice blend, including brown sugar, paprika, garlic, and chili, permeates the meat, creating a caramelized crust. Perfect for those enjoying bold seasoning without sauces or slaws.
Ingredients
Beef ribs (bone-in), 2 lbs (900g)
Brown sugar, 1 tbsp
Paprika (smoked or regular), 1 tsp
Garlic powder, 1 tsp
Onion powder, ½ tsp
Chili powder, 1 tsp
Salt (kosher), 1 tsp
Black pepper (freshly ground), ½ tsp
Instructions
Combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a mixing bowl
Adjust ratios based on spice preference (add more brown sugar for sweetness, chili powder for heat)
Pat beef ribs dry with paper towels to ensure rub adherence
Lightly trim excess membrane from the bone side for even spice application
Sprinkle the rub evenly over each rib, massage into the meat with gloves for coverage
Preheat oven to 275°F (135°C). Line a baking sheet with foil and place a Dutch oven or roasting pan on it
Position seasoned ribs bone-side down in the oven, cover with a parchment dome or lid. Bake for 2 hours 15 minutes
Check for tenderness by flexing the meat—should bend without forcing
Let ribs rest for 10 minutes, then serve with optional apple slices or cornbread for pairing
Notes
Beef ribs substitute for pork ribs per halal requirements
For more depth, use smoked paprika in the rub
Opt for garlic paste or finely chopped shallots instead of powders
Cooking in a Dutch oven ensures even heat distribution and retains moisture
Resting helps juices redistribute for more tender meat
- Prep Time: 15
- Cook Time: 135
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 ribs per serving
- Calories: 400
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg