Ingredients:
- 2–3 lbs (900g-1.36kg) beef ribs (back ribs or short ribs), membrane removed
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) yellow mustard (optional, helps seasoning stick)
- 2 tsp (10g) kosher salt
- 1 tsp (2g) black pepper
- 1 tbsp (8g) smoked paprika
- 1 tsp (3g) garlic powder
- 1 tsp (3g) onion powder
- 1 tbsp (12g) brown sugar
- ½ tsp (1g) chili powder
- ¼ tsp (0.5g) cayenne pepper (optional, for heat - a little goes a long way, mind!)
- ½ cup (120ml) BBQ sauce of choice (for broiling or brushing at the end. Sweet Baby Ray's is a classic, but go for your favorite!)
Instructions:
- Preheat the oven to 275°F (135°C).
- Pat the ribs dry with paper towels. Trim excess fat if desired.
- Rub the ribs all over with olive oil, then spread the mustard evenly over the ribs (if using). This acts as a binder for the dry rub.
- In a small bowl, combine all dry rub ingredients and mix well.
- Generously rub the dry rub mixture all over both sides of the ribs, pressing it in firmly.
- Place the ribs meat-side up on the prepared baking sheet.
- Cover the baking sheet tightly with aluminum foil. Bake for 3 to 3.5 hours, or until the ribs are very tender. You should be able to easily insert a fork between the bones with little resistance.
- Remove the foil. If using BBQ sauce, brush it evenly over the ribs.
- Broil the ribs for 5-7 minutes, or until the BBQ sauce is caramelized and bubbling, watching carefully to prevent burning.
- Let the ribs rest for 10 minutes before slicing between the bones and serving.