New York City BBQ Beef Ribs

New York City BBQ Beef Ribs

Slow-roasted beef ribs with a dry rub crust and a sticky, tangy glaze.

Total 4 hr Makes 4 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Red meat

These beef ribs get a generous dry rub, a long slow roast to render the fat and tenderize the meat, then a final glaze of BBQ sauce under high heat for a sticky, caramelized crust. The style nods to New York City's steakhouse-meets-barbecue sensibility, pairing well with coleslaw and cornbread for a weekend dinner.

Ingredients

  • 4 pounds beef back ribs or short ribs, trimmed
  • 2 tablespoons brown sugar
  • 1 tablespoons paprika
  • 1 tablespoons kosher salt
  • 1 teaspoons black pepper, freshly ground
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1/2 teaspoons cayenne pepper
  • 1/2 teaspoons ground cumin
  • 1 1/2 cups BBQ sauce
  • 1 tablespoons apple cider vinegar

Method

  1. Preheat the oven to 300°F (150°C). Line a 9x13-inch baking sheet or roasting pan with foil.

  3. Pat the ribs dry with paper towels, then rub the spice mixture evenly over all sides of the ribs, pressing to adhere.

  4. Place the ribs bone-side down on the prepared pan and cover tightly with foil.

  5. Roast covered until the meat is tender and pulls back from the bones, about 3 hours.

  6. Remove the foil and increase the oven temperature to 425°F (220°C).

  7. In a small bowl, stir together the BBQ sauce and apple cider vinegar.

  8. Brush the ribs generously with the BBQ sauce mixture on all sides.

  9. Return the ribs to the oven uncovered and roast until the sauce is sticky and caramelized, about 20 minutes, brushing with more sauce halfway through.

  10. Let the ribs rest for 10 minutes before slicing between the bones and serving with extra BBQ sauce.

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    New York City BBQ Beef Ribs

    These beef ribs get a generous dry rub, a long slow roast to render the fat and tenderize the meat, then a final glaze of BBQ sauce under high heat for a sticky, caramelized crust. The style nods to New York City's steakhouse-meets-barbecue sensibility, pairing well with coleslaw and cornbread for a weekend dinner.

    4 hr 4 servings 620 cal

    Ingredients

    • 4 pounds beef back ribs or short ribs, trimmed
    • 2 tablespoons brown sugar
    • 1 tablespoons paprika
    • 1 tablespoons kosher salt
    • 1 teaspoons black pepper, freshly ground
    • 1 teaspoons garlic powder
    • 1 teaspoons onion powder
    • 1/2 teaspoons cayenne pepper
    • 1/2 teaspoons ground cumin
    • 1 1/2 cups BBQ sauce
    • 1 tablespoons apple cider vinegar

    Method

    1. 1

      Preheat the oven to 300°F (150°C). Line a 9x13-inch baking sheet or roasting pan with foil.

    2. 2

      In a small bowl, mix the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne, and cumin.

    3. 3

      Pat the ribs dry with paper towels, then rub the spice mixture evenly over all sides of the ribs, pressing to adhere.

    4. 4

      Place the ribs bone-side down on the prepared pan and cover tightly with foil.

    5. 5

      Roast covered until the meat is tender and pulls back from the bones, about 3 hours.

    6. 6

      Remove the foil and increase the oven temperature to 425°F (220°C).

    7. 7

      In a small bowl, stir together the BBQ sauce and apple cider vinegar.

    8. 8

      Brush the ribs generously with the BBQ sauce mixture on all sides.

    9. 9

      Return the ribs to the oven uncovered and roast until the sauce is sticky and caramelized, about 20 minutes, brushing with more sauce halfway through.

    10. 10

      Let the ribs rest for 10 minutes before slicing between the bones and serving with extra BBQ sauce.