Bbq Beef Ribs Recipe

Prepare ribs

Remove ribs from packaging and pat dry with paper towels. If the membrane is still attached on the bone side, slide a thin knife under one edge and pull it off (use a paper towel for grip). Trim excess fat if desired.

Season ribs

Combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub olive oil over the ribs to help season adhere, then rub the spice mix evenly over all surfaces. Let rest at room temperature 30 minutes, or refrigerate up to overnight (bring to room temperature 30 minutes before cooking).

Low-and-slow oven finish (recommended)

Preheat oven to 275°F (135°C). Place seasoned ribs bone-side down on a large piece of heavy-duty foil on a rimmed baking sheet. Tent ribs with a second sheet of foil to form a sealed packet. Roast in the oven until very tender, about 2.5–3.5 hours depending on thickness (test by probing between bones — meat should feel tender and start pulling from bones).

Alternative: Grill/smoker method

Set grill for indirect medium-low heat (225–275°F / 110–135°C) or use a smoker with wood chips. Place ribs over indirect heat and cook covered 3–4 hours until tender, occasionally replenishing charcoal/wood and checking temperature.

While ribs begin cooking (or up to 1 day ahead), make the sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), minced garlic and water. Bring to a gentle simmer over medium-low heat, stirring frequently. Simmer 8–10 minutes to meld flavors and thicken slightly. Taste and adjust sweetness or acidity with extra sugar or vinegar. Keep warm or store refrigerated until ready to baste.

If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a regular blender, then cool.

When ribs are tender and within the last 15–20 minutes of cooking, increase oven temperature to 375°F (190°C) or prepare the grill for direct medium heat for glazing. Carefully open foil and brush a generous layer of BBQ sauce on the meat side of the ribs.

Return ribs uncovered to oven or place over indirect-to-direct heat to caramelize sauce. After 6–8 minutes, brush another layer and cook an additional 6–8 minutes until sauce is sticky and caramelized (watch carefully to avoid burning). Internal meat temperature should be at least 145°F; for fall-off-the-bone tenderness you'll often see 200–205°F for collagen breakdown—use texture as your guide.

Remove ribs and let rest 10 minutes before slicing between bones. Spoon any reserved warm sauce over sliced ribs.

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2.5 cups water and 1 tbsp butter, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork and season to taste with a pinch of salt.

Place peeled, cut potatoes and 4 garlic cloves in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes and garlic well and return to the pot. Add 3 tbsp butter, 1 cup warm milk (or half-and-half), 1 tsp salt and 1/2 tsp black pepper. Mash with a potato masher or use a ricer until smooth and creamy. Adjust seasoning and milk for desired consistency.

Slice ribs between the bones into individual portions. Serve over a bed of rice or alongside a scoop of garlic mashed potatoes. Spoon extra BBQ sauce over the ribs. Garnish with chopped parsley and optional lemon wedge.