Making a batch of baked beef ribs in the oven takes all the
outdoor-cookings hassles out of the picture. And since beef ribs cooks
quicker in the oven, you'll have barbecued back ribs in no time!
Beef ribs don't have the same consistent quality as pork ribs do. Some
are meatier than others, so pick through all the slabs and get the best
looking ones. Some slabs will be tougher than others, too, and that's
something you just can't determine by looking.
I choose slabs that have the smallest looking bones, yet the greatest amount of meat. The smaller boned slabs are typically from younger cattle. In theory, the meat will be more tender, but that's not always the case.
Just accept the fact that some beef ribs will have to be cooked longer than others, and get on with your barbecuin'!
2 slabs of meaty beef ribs, ribs separated
2 cups of commercial bbq sauce, or homemade bbq sauce
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon lemon pepper seasoning
Combine the dry ingredients and season the ribs. Place them in a large freezer bag, or in a non-reactive (glass, plastic or stainless) bowl or pan. Cover with the sauce and marinate for at least 4 hours, preferably overnight. Place the ribs and sauce in a large baking pan, in a single layer.
Cover with a tightly fitting piece of aluminum foil. Be sure the foil does not touch the ribs or sauce. The acidity of the sauce will react with the aluminum, and eat a hole through it. And you'll have liquified aluminum on your ribs, which is just plain unappetizing!
Bake the beef ribs at 250 degrees Fahrenheit for 3 hours and check for doneness. If still tough, continue baking covered for another hour. When the ribs are tender, remove the foil, baste the ribs with the pan liquid, and continue baking for another half hour uncovered.
Baking the ribs in a foil covered pan steams them, a cooking process that does a very good job at tenderizing tough meats. The only more effective way to tenderize the ribs is to cook them in a pressure cooker...but that's another recipe!
Baked beef ribs cooked this way always end up very tender. Use a great tasting bbq sauce and choose meaty ribs, and this recipe will always be a winner!
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