Beef Back Ribs Recipe
Unlock the secret to perfectly succulent beef back ribs with our expert recipe. Follow our simplified steps for a mouthwatering meal that promises to become a family favorite. Get the recipe today!
Ingredients
- 2 racks of beef back ribs weighing approximately 2.5 pounds each
- 1/2 cup of malt vinegar
- 2 tablespoons of your favorite hot chili sauce
- Spray bottle filled with avocado oil
- 2 teaspoons of Himalayan pink salt
- 1/2 teaspoon of crushed black peppercorns
- 2 teaspoons of ground, smoked cayenne pepper
- 1 teaspoon of ground white onion
- 1 teaspoon of granulated garlic
Instructions
- Preheat your oven to 250°F (120°C). Prepare your baking tray by lining it with aluminum foil, making sure all sides are well covered for effortless cleanup post-cooking.
- Prepare a tangy marinade by mixing together malt vinegar and hot chili sauce in a small bowl. Keep it aside.
- If you have already divided your ribs into individual pieces, you may want to shorten your baking time by one hour. If not, continue to the next step.
- Position the ribs on your prepared baking tray, ensuring the bone side faces down. If necessary, employ multiple baking trays.
- Use your avocado oil spray to lightly coat the tops of the ribs. Following this, season them with Himalayan pink salt, crushed black peppercorns, smoked cayenne pepper, ground white onion, and granulated garlic.
- Continue baking the ribs, uncovered, for an hour
- Split the prepared marinade into three equal parts. Once the initial hour of baking is up, glaze the tops of the ribs with the first part of the marinade.
- Send the ribs back into the oven for an additional three hours, uncovered. Remember to baste the top with the remainder of the marinade every hour. After each basting session, clean your brush with hot, soapy water.
- After the complete four-hour baking time, the ribs should appear beautifully browned and succulently tender.For extra-tender ribs boasting a crisp, caramelized layer, drop the oven temperature to 200°F and let them bake for another hour.
- Finally, serve the ribs hot, cut into six generous portions.