Beef back ribs are what’s left after the butcher cuts the ribeye roast off the bones. Since butchers want to maximize profit, they cut as much meat as they can, so there’s not much meat left on top of the bones, but there are big chunks of delicious, fatty meat between the bones. This meat is tough, and needs to be cooked low and slow.
When cooked properly, beef back ribs are tender, succulent, and very flavorful. The fatty meat falls of the bones. My favorite way to cook beef back ribs is to bake them in a slow oven, using smoked salt and smoked paprika to give them a smoky flavor, and a marinade of vinegar and hot sauce to help tenderize and caramelize the meat, and give it extra flavor.
- Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.
- In a small jar, mix the apple cider vinegar with the hot sauce. Set aside.
- Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the ribs with olive oil and sprinkle with smoked salt, black pepper, smoked paprika, onion powder and garlic powder.
- Bake the ribs for 1 hour.
- Shake the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with ⅓ of the marinade.
- Return the ribs to the oven and bake them for three more hours, basting the top with ⅓ of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
- After 4 hours of baking, the ribs should be nicely browned and very tender. At this point you can serve them, but to make them even better, reduce the oven to 200 degrees F, and keep them in the oven for one more hour. This will ensure extra tender beef with extra crispy, caramelized exterior.
- Remove the ribs from the oven, cut into six portions and serve.