The oven pretty much does the work for you. All you need is a few hours of your time and occasionally basting the ribs. I love ribs! There’s something almost primal about eating tender, flavorful meat right off the bone. In addition to beef back ribs, I enjoy making recipes such as country-style ribs, slow-cooker beef ribs, and oven-baked ribs. This recipe is super easy to make and the ribs come out so tender. Whenever I spot these ribs at Whole Foods, I immediately buy them. My entire family enjoys this dish.
Ingredients
Instructions
Recipe Card
Apple cider vinegar: I love the flavor of this vinegar and use it in many of my recipes. Hot pepper sauce: It doesn’t make the ribs spicy. It merely adds an interesting layer of flavor. Beef back ribs: I usually get them at Whole Foods, but they are available in many supermarkets too. Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Spices: I use smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. The smoked salt adds a nice smoky flavor to the dish.
You start by placing the ribs on a parchment-lined rimmed baking sheet. Spray them with oil and sprinkle them with spices. Bake them for one hour in a 250°F oven. Meanwhile, mix apple cider vinegar and hot pepper sauce and divide the mixture between three small bowls. Continue baking the ribs for three more hours, basting them with the marinade two more times, and washing the basting brush with hot soapy water after each use. At this point, after four hours in the oven, the ribs are fully cooked and tender. But I like to reduce the oven temperature to 200°F and keep them in the warm oven for one more hour, for extra tender meat with a wonderfully caramelized exterior.
Cauliflower mac and cheese Broccoli and cheese sauce Sauteed mushrooms Sauteed sugar snap peas Spicy green beans Cauliflower potato salad
Like many slow-cooked meats, the leftovers are excellent - almost as good as the freshly prepared dish.
