On the menu today are my cheat day beef ribs. Not only will these ribs satisfy your appetite, they will also rejuvenate your mind and spirit. That is because they are juicy, tender and full of flavor. Of course, it's cheat day, so they're a bit indulgent. But you're gonna burn the calories tomorrow anyways! Right?
Equipment You Will Need
The only equipment you will need for this beef rib recipe is an oven, a baking dish, and a basting brush. Okay, you may also want a pair of kitchen mitts. And some of y'all sophisticated types may want an apron. Oh and I personally used a good sized knife to separate the ribs before serving. Other than that, all we need are now are the ingredients!
This is actually a rather simple recipe for beef ribs. So we are cheating in more than one way. Other than the beef ribs, we only need 2 ingredients! Or, better put, 2 products that will cover all the ingredients necessary for our cheat day beef ribs. The only issue you may have with me about this recipe is how long it takes to cook in the oven. So before we get into the two products we are using on our ribs, let's preheat our oven to 195 degrees Fahrenheit.
The star of this show is the beef back ribs! Now you can get a rack or two from your local grocer. One rack is (of course sizes do vary) more than enough to feed 2 people in one sitting. What you want to look for is good marbleization but more importantly, back ribs differ from short ribs in that there is meat in between the bones. That is what you want for this recipe!
The Salt Lick Garlic Dry Rub
This Salt Lick Garlic Dry Rub can be used for any and all of your bar-b-que needs! It goes great pork, chicken or beef. But I love it best on brisket and beef ribs. So for today, we are going to use a generous amount of dry rub. I usually just eyeball it, pour it liberally and pat down the ribs on both sides, making sure it is well covered. However, just to be professional here I would estimate about a tablespoon on each side, per rack. Now depending on how big your racks are this may vary.
The Salt Lick Original Bar-B-Que Sauce
If you've ever been to a Salt Lick establishment, you know we're discussing true Texas bar-b-que here! The Salt Lick Original Bar-B-Que-Sauce is literally good enough to pour on almost anything! Use it as a dipping sauce, marinade, or in this case for basting and you will not be disappointed! For today's recipe, we need about 2 ounces or 4 tablespoons of sauce for each rack of ribs.
You can also purchase a bundle of Salt Lick Sauces & Dry Rubs by clicking here.
How To Prepare & Cook Our Cheat Day Beef Ribs
First off, if you haven't already, preheat your oven to 195 degrees Fahrenheit. From there, season your beef ribs with the Dry Rub in your baking dish. Make sure you pat them down real nice and let the seasoning permeate for at least 20 minutes before sticking them in the oven. And before you stick them in the oven, add water to your baking dish, making sure the water barely goes above the bottom side of the ribs. It is important that the ribs are not fully covered by water, rather 1/3rd of the way submerged. Then cover the dish with a sheet of aluminum foil. Once you put them in the oven (middle rack), set the timer for 4 hours. After the 4 hours is finished, remove the dish and throw away the foil. Pour your Bar-B-Que Sauce liberally on the top of the ribs and brush them evenly all over. Reset your oven, then turn it to broil (H1, depending on your settings). Insert your dish back in for 8 to 10 minutes. It is important that during that time you look inside often. Ovens vary and can burn your ribs in a moment's notice. You want to see the sauce crusting nicely, then you'll know it's done. Remove it from the oven, let it sit for about ten minutes, then cut and serve!