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| Photo from Key to My Lime |
Turns out "country style beef ribs" aren't ribs at all. They are cut to appear like ribs, but are often cut from chuck roast or boneless spare ribs (which I guess are technically ribs).
These were delicious! When I make it again, I'll make my own BBQ sauce. I used Sweet Baby Ray's tonight and it was delicious ... as always.
Country Style Beef Ribs
Recipe from Key to my Lime
Serves 6
- 2 Tablespoons packed light brown sugar
- 2 teaspoons chili powder*
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 pounds country style beef ribs
- 2 Tablespoons water
- 2 Tablespoons apple cider vinegar
- 1 cup BBQ sauce (I used a smoky BBQ sauce)
Preheat the oven to 300F.
To a small bowl, add the brown sugar, chili powder, garlic powder, cumin, salt, onion powder, pepper, and red pepper flakes. Mix together, then set aside.
To a 9x13 casserole dish, add the beef ribs in a single layer, then sprinkle half the rub over the ribs on all sides. Massage then rub into the ribs with your fingers. Flip the ribs over and repeat on the other side.
Pour the water and apple cider vinegar into the dish (not directly on the ribs to avoid rinsing the rub off). Tightly cover the dish with aluminum foil.
Bake in the preheated oven for 2 hours. After 2 hours, remove the ribs from the oven and check for tenderness by twisting the meat using a fork - it should twist apart easily. If the ribs still aren't tender yet, cover and bake for an additional 30 minutes. Once tender, turn the oven temperature down to 275F, remove the foil, and drain away the liquid.
Generously brush the ribs with BBQ sauce, then place back into the oven, uncovered, for another 30 minutes.
Remove from the oven, brush with more BBQ sauce (if desired), and serve.
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