They're not exactly barbecued beef ribs, but these Mexican style beef ribs are good eatin', nonetheless. Seasoned with and easy-to-make South of the Border rib rub and baked in the oven, this recipe is a winner.
The main seasoning is packaged taco spice, the kind you use to season ground beef when making tacos. The other ingredients cut back on the saltiness and add more flavor.
The ingredient list to make enough rub for five pounds of beef back ribs includes...
Combine the spices and store in an airtight container. Keep the South of the Border rib rub in a cool, dry place until ready to use.
Prepare the ribs by removing the membrane and excess fat. Coat the beef ribs lightly on all sides with the rub mixture.
Preheat the oven to 250 degrees Fahrenheit. Place the ribs in an uncovered baking pan, and and pan onto the middle rack of the oven. Baste every thirty minutes with a simple liquid made of one cup water, 1/4 cup cider vinegar, two tablespoons vegetable oil, and 1 tablespoon of pepper sauce.
Bake the beef back ribs for four to six hours, or until tender. Try
serving the rib meat shredded, then wrapped up in soft tortillas with a
squeeze of fresh lime juice.