There’s nothing quite like the mouthwatering aroma of beef back ribs slowly cooking, infused with smoky spices and rich flavors. Whether you’re hosting a backyard BBQ or preparing a cozy family dinner, this beef back ribs recipe is a guaranteed crowd-pleaser. Easy to make and always a hit, these ribs deliver tender, juicy meat that falls right off the bone. With this recipe, you’ll learn how to perfect the cooking process—whether you’re grilling or using the oven—to achieve delicious results every time.
Juicy Beef Back Ribs Recipe
4
servings15
minutes4
hours476
kcal4
hours15
minutesKeep the screen of your device on
Ingredients
- For the ribs:
2 kg 2 beef back ribs
2 tablespoons 2 tablespoons olive oil
- For the dry rub:
2 tablespoons 2 tablespoons smoked paprika
1 tablespoon 1 tablespoon garlic powder
1 tablespoon 1 tablespoon onion powder
1 tablespoon 1 tablespoon brown sugar
1 teaspoon 1 teaspoon cayenne pepper
2 teaspoons 2 teaspoons ground black pepper
2 teaspoons 2 teaspoons salt
1 teaspoon 1 teaspoon cumin
1 teaspoon 1 teaspoon dried thyme
- For basting:
240 ml 1 cup BBQ sauce of your choice
Equipment
Grill or oven- Large baking tray (if using oven)
- Aluminum foil
- Basting brush
- Tongs
- Meat thermometer
Directions
- Prepare the Ribs:
- Preheat your grill or oven to 135°C (275°F).
- Remove the membrane from the back of the ribs. Use a butter knife to loosen it, then grab the membrane with a paper towel and peel it off. This step ensures tender ribs.
- Rub the ribs with olive oil to help the seasoning stick.
- Apply the Dry Rub:
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, black pepper, salt, cumin, and thyme.
- Generously rub the seasoning mix onto both sides of the ribs, making sure to cover the entire surface for maximum flavor.
- Cook the Ribs – grilling:
- Place the ribs on the grill, bone side down, over indirect heat.
- Cover the grill and cook for 3-4 hours, maintaining a temperature of around 135°C (275°F). Check occasionally to ensure even cooking.
- Cook the Ribs – oven:
- Place the ribs on a large baking tray lined with aluminum foil, bone side down.
- Cover the ribs with foil to retain moisture and cook for 3-4 hours.
- Baste and Finish:
- During the last 30 minutes of cooking, brush the ribs with your favorite BBQ sauce for extra flavor.
- Cook uncovered for the final 30 minutes to let the sauce caramelize and the ribs develop a beautiful glaze.
- Rest and Serve:
- Remove the ribs from the grill or oven and let them rest for 10-15 minutes before slicing. This helps the juices redistribute throughout the meat.
- Serve the ribs with extra BBQ sauce on the side, and enjoy!
Notes
- Use a meat thermometer: Ribs are done when the internal temperature reaches about 93°C (200°F), but the meat should easily pull away from the bone.
What is the difference between beef back ribs and short ribs?
Beef back ribs come from the upper part of the cow near the spine, where the ribeye steak is cut, so they have less meat between the bones but are still packed with flavor. Short ribs are cut from the lower part of the rib, are meatier, and usually require braising.
