I cook them slowly for several hours, then baste them with the pan juices and briefly broil them to brown the fat. These ribs are so good. They have an intense beefy flavor and lots of delicious, melt-in-your-mouth fat. They are huge and very satiating. I eat two of them, and I’m stuffed for hours! Apart from being delicious, these ribs are also very easy to make, and I love the fact that leftovers are REALLY good - almost better than the freshly cooked ribs.
Ingredients
Recipe Card
Beef back ribs: I usually get them at the meat counter at Whole Foods. Smoked salt: This ingredient is non-negotiable! The smoky flavor it adds greatly enhances the ribs. This is the brand I use. To season: Black pepper, garlic powder, smoked paprika (also very important), ground cumin, and dried thyme.
But if you’d like to try, season the ribs with just salt and pepper. Then spoon barbecue sauce on top of each rib, using a total of about 1 cup for all of them. Cook them for 6 hours on LOW. Once cooked, spoon some more BBQ sauce on top of each rib (use a total of about ½ cup) and briefly broil them.
Your first step is to cut the rack into individual ribs. You can remove the thin membrane from the bone side of the ribs, but it’s not mandatory, and I typically don’t.
Mix the salt and spices and season the tops of the ribs, gently pressing to help the spices adhere.
Transfer the cooked ribs to a rimmed baking sheet. Baste them with the pan juices, then briefly broil them to brown and crisp them up. That’s it! Dinner is served.
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