Beef Back Ribs Recipe

Make the rub

In a medium bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne. Whisk until evenly blended and no large clumps remain.

Taste a pinch and adjust salt/sugar/cayenne if desired (optional). Set aside.

Prepare ribs

Pat the beef back ribs dry with paper towels. If there is a silver skin or membrane on the bone side, slide a small knife under it and pull it off (use a paper towel for grip). This improves texture and absorption of the rub.

Generously apply the dry rub on all sides of the ribs, pressing it into the meat. Reserve about 2 tablespoons of rub for later if you want extra finish seasoning.

Set up braising pan

Preheat oven to 300°F (150°C). In a large roasting pan or Dutch oven, arrange the quartered onion and smashed garlic to form a bed. Place ribs on top, bone side down if possible. Pour beef broth and apple cider vinegar around (not directly over) the ribs so the rub stays in place. Add soy sauce and bay leaf. The liquid should come up about 1/4 to 1/2 inch — you are braising, not boiling.

Cover tightly with a lid or heavy-duty foil and transfer to the oven. Braise for 2 to 2 1/2 hours, or until the meat is very tender and pulling back from the bones by about 1/4 to 1/2 inch.

Check once at the 60–75 minute mark: if the liquid level is very low, add an extra 1/4 cup beef broth. If desired, baste ribs once during the braise with the pan juices to keep them moist.

Reduce braising liquid

When ribs are tender, remove them from the pan and set on a sheet pan lined with foil. Pour the braising liquid into a small saucepan through a fine sieve, discard solids, and simmer the liquid over medium heat until reduced by about half (4–6 minutes). Taste and adjust seasoning.

Make glaze

Stir the BBQ sauce, butter and honey into the reduced braising liquid and warm gently until butter melts and the glaze is smooth and slightly thickened (2–3 minutes).

Brush the glaze generously over the ribs. For a sticky, caramelized finish, place the glazed ribs under a preheated broiler for 3–5 minutes, watching closely to avoid burning, or place on a hot grill for 2–3 minutes per side. Remove when glaze is bubbly and slightly charred at the edges.

Let ribs rest for 5 minutes before cutting between bones to serve.

Transfer ribs to a platter, sprinkle with chopped parsley and serve with lemon wedges on the side. Additional reserved rub can be offered at the table for guests who want extra seasoning.