Beef Ribs Recipe

Prepare ribs

Pat the ribs dry with paper towels. If there is a membrane on the bone side, slide a knife under one corner, grab with a paper towel and pull it off to remove the silvery skin.

Season

Mix kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub olive oil and mustard over ribs to help spice adhere, then apply the dry rub evenly over all sides. Let sit at room temperature 20–30 minutes or refrigerate up to overnight wrapped in plastic for deeper flavor (bring back to room temperature 30 minutes before cooking).

Preheat and prepare braising pan

Preheat oven to 300°F (150°C). Choose an oven-safe braising dish or deep roasting pan with a lid; alternatively use a rimmed baking sheet covered tightly with foil.

Make braising liquid

In a measuring cup or bowl combine beef stock, apple cider vinegar, Worcestershire sauce, and brown sugar; stir until sugar dissolves. Place bay leaves, thyme sprigs and optional peppercorns into the liquid.

Arrange ribs for braising

Place ribs bone-side down in a single layer in the braising dish. Pour braising liquid around (not over) the ribs so the liquid comes about 1/3 to 1/2 up the sides of the ribs. The spices on the ribs should remain mostly dry.

Cover and braise

Cover the dish tightly with its lid or double-layered heavy foil. Transfer to the preheated oven and braise 2 1/2 to 3 hours, or until meat is very tender and pulling away from the bone. Check once after 2 hours; if liquid is nearly gone, add 1/2 cup hot water or stock and reseal.

Rest in liquid

When ribs are tender, remove from oven and let rest covered for 10–15 minutes to allow juices to redistribute.

Combine sauce

While ribs rest, whisk together barbecue sauce, honey and hot sauce in a small saucepan. Warm gently over low heat until glossy and slightly thickened, about 3–5 minutes.

Glaze and broil (optional)

Transfer ribs to a rimmed baking sheet lined with foil. Brush glaze over top side of ribs. Preheat broiler to high and place ribs 6–8 inches from heat; broil 2–4 minutes until sauce is caramelized and bubbling, watching carefully to prevent burning. Alternatively, finish on a hot grill over medium-high heat for 3–5 minutes, turning once, to get char and sticky glaze.

Slice between bones, transfer to serving platter, sprinkle with chopped parsley and serve with lemon wedges if using. Serve immediately alongside mashed potatoes, roasted vegetables or coleslaw.