o 1 rack 100% Grass-fed Beef Back Ribs
o 1 Tbsp. Worcestershire sauce (optional)
o BBQ sauce (optional)
o 1 ½ Tbsp. coarse Kosher salt
o 1 tsp. ground black pepper
o 1 tsp. onion powder
o 1 tsp. garlic powder
o 1 tsp. smoked paprika
o ½ tsp. chili powder
o ½ tsp. cumin
o ¼ - ½ tsp. ground cayenne (optional)
1. Preheat the oven to 275-degrees. Line a shallow-rimmed baking sheet with foil.
2. Remove ribs from packaging and pat dry well. Remove the membrane – see notes below.
3. Rub Worchestershire sauce into rib meat. In a small dish, combine rub ingredients and coat ribs well – especially on the top side. *You may not need all of this rub. Store in a glass container for later use, it’s very versatile!
4. Place the rack of ribs right-side-up (membrane side facing down) on the foil lined sheet. Cover tightly with foil and place into the preheated oven for 3 hours.
5. When the timer is up, briefly remove ribs from the oven. Remove foil cover being cautious for the escaping steam. Place back into oven for another 30 minutes, or until a nice crust has formed.
6. If you’d like to make these BBQ ribs, briefly remove ribs again from oven and preheat the broiler.
7. Brush a generous portion of BBQ sauce all over the ribs and place under the broiler for a few minutes, or until bubbly and caramelized. Enjoy!
- Removing the membrane is an important step for delectably tender ribs that are easy to eat. To remove the membrane, start in the center of the ribs by loosening the membrane from the center bone. It is easiest to start this process with a dull butter knife, then proceed with your fingers. To help with grip, make sure the ribs are dried very well. You can use a paper towel or even a pair of clean pliers to assist with a better grip. Working outwards to each end, peel the membrane fully off.
- Tip: save the bones for bone broth! They can be tossed into a bag in the freezer for later use, or you can quickly fill your stock pot with a great deal on a bag of beef bones!