These beef ribs are a treat! With a flavorful dry rub that makes them super tasty, you’ll love how they practically fall off the bone after roasting in the oven.
I can’t help but cheer when it’s time to eat these ribs—they’re that good! Just pop them in the oven and let the magic happen. Perfect for a cozy family dinner!
Key Ingredients & Substitutions
Beef Ribs: Make sure to choose a good cut, like spare ribs or back ribs. If you’re looking for a leaner option, you can also try beef chuck or brisket. These may require longer cooking times, but they’re very flavorful!
Paprika: This adds color and a mild flavor. You can swap it out for smoked paprika for an extra depth of flavor. If you don’t have paprika, a mix of chili powder and a pinch of cayenne works too.
Brown Sugar: This gives a nice sweetness and helps with caramelization. If you’re cutting sugar, try coconut sugar or a sugar substitute like stevia, but keep in mind that it might not caramelize the same way.
Spices: The garlic powder and onion powder are essential for depth, but if you’re out, fresh minced garlic and chopped onions can also work. Just use a little more to match the flavor profile.
Beef Broth: This adds moisture and flavor while baking. If you’re looking for a lighter option, use water or vegetable broth. For a richer taste, homemade broth is a great choice!
How Do I Ensure My Ribs Are Tender and Flavorful?
Getting fall-off-the-bone ribs is all about preparation and cooking time. Here’s how to do it perfectly:
- Start by drying the ribs thoroughly; this helps the rub stick better and form a crust.
- Apply the dry rub generously and let the ribs sit for 30 minutes. This time lets those spices seep in and flavor the meat.
- Seal the ribs well in foil or a covered baking dish. This makes a steamy environment that keeps your ribs juicy.
- Add liquid to the baking dish; the steam from broth or water helps break down tough muscle fibers.
- Cook for at least 3 hours at a low temperature. This slow cooking is key. If you have more time, cooking them a little longer at the same temperature makes them even better!
- Use a broiler at the end to get that crispy crust. Just watch them closely so they don’t burn!
How to Make Dry Rubbed Fall-off-the-Bone Beef Ribs in the Oven
Ingredients You’ll Need:
For the Ribs:
- 2-3 pounds beef ribs
For the Dry Rub:
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon mustard powder
For Baking:
- 1-2 cups beef broth or water (for baking)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 3 hours of cooking time. Plus, allow an extra 10-15 minutes for resting time after baking. So, set aside about 3 hours and 45 minutes to enjoy these tender, flavorful ribs!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). This low temperature will help the ribs become super tender while cooking slowly.
2. Mix the Dry Rub:
In a medium bowl, combine paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper (if you like it spicy), salt, dried thyme, oregano, and mustard powder. Stir until everything is well mixed.
3. Prepare the Ribs:
Using paper towels, pat the beef ribs dry to remove any excess moisture. This step is important because it helps the dry rub stick better.
4. Apply the Dry Rub:
Generously coat the beef ribs with the dry rub mixture, making sure to cover all sides. After applying the rub, let the ribs sit at room temperature for about 30 minutes. This allows the flavors to soak in.
5. Prepare for Baking:
Take a large piece of aluminum foil and place the ribs in the center. Wrap the ribs tightly to create a packet, which helps keep the moisture in for tender ribs. Alternatively, you can arrange the ribs in a baking dish with a lid or tightly covered with foil.
6. Add Liquid:
Pour beef broth or water into the bottom of the baking dish before sealing. This helps create steam while baking, making the meat even more tender!
7. Bake the Ribs:
Now, place the ribs in your preheated oven and let them bake for about 3 hours. You want the meat to be so tender that it pulls away easily from the bone.
8. Broil for a Crispy Finish:
If you like a caramelized crust on your ribs, carefully take them out of the oven after baking. Preheat your broiler. Unwrap the foil and place the ribs on a baking sheet. Broil them for about 5-10 minutes until the surface is browned and crispy. Keep an eye on them so they don’t burn!
9. Rest and Serve:
Let the ribs rest for about 10-15 minutes before cutting into them. This allows the juices to settle in. Serve with your favorite barbecue sauce or sides and enjoy your delicious fall-off-the-bone beef ribs!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While this recipe is tailored for beef ribs, you can also use short ribs or even chuck roast. Just adjust the cooking time as needed, as different cuts may require more or less time to become tender.
What If I Don’t Have Some of the Spices?
No worries! You can substitute spices based on what you have. For example, if you don’t have mustard powder, try using a bit of prepared mustard or omit it altogether. Similarly, your favorite spice mix can lend a unique flavor to the dry rub!
How Can I Store Leftover Ribs?
Store leftovers in an airtight container in the fridge for up to 3 days. To keep them moist, consider adding a splash of beef broth before sealing. You can gently reheat them in the oven at 350°F (175°C) covered with foil to prevent drying out.
Can I Cook These Ribs on a Grill Instead?
Yes, you can definitely grill these ribs! After applying the dry rub, cook them low and slow over indirect heat, maintaining a temperature around 225-250°F (107-121°C). This method may take a bit longer but will give you a delicious smoky flavor!
