Juicy and tender BBQ Beef Ribs out of the oven. With this recipe, you will get the most tender BBQ spare ribs, without using a grill.
Beef ribs are a great alternative to the usual pork ribs. They taste very delicious and can also be low & slow, so prepare at low temperature in the oven. Just like the pork ribs, the beef cuts are different in the beef ribs.
Prepare bbq beef ribs – checklist
Perfect “South American” ribs are characterized by the following features:
- Tender meat with a crispy crust outside and juicy meat inside
- A pink smokering in the meat by slow baking at low temperatures.
- A caramelized dark crust by slow and slow cooking in indirect heat and a short sharp grilling in direct heat.
- Ribs that do not fall off the bone, but meat with a bit of bite, but can easily and cleanly with the fingers of the bone to solve.
- A good balance between the taste of cut, rub and BBQ sauce.
My ribs were very tender and very tasty, which certainly was due to the good quality of the meat. This should be remembered when shopping, especially if you are at the discounter around the corner.
This time we added a fresh coleslaw and baked beans as a side dish. We will also publish these two side dishes here for you in the near future.
For now, enjoy your weekend and enjoy your feast with these amazing bbq beef ribs!
If you make these bbq beef ribs, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
BBQ Beef Ribs
- ½ pcs Onion
- 240 g Ketchup
- 120 ml Water
- 60 ml Apple Cider Vinegar
- 1 tbsp Worecestershire Sauce
- 1 tbsp Lemon Juice
- ½ tsp Tabasco
- ½ tbsp Dijon Mustard
- 5 tbsp Brown Sugar
- 5 tbsp Sugar
- ½ tsp Pepper
- 3 tbsp Salt
- 3 tbsp Brown Sugar
- 2 tbsp Cumin
- 2 tbsp Coriander Seeds
- 2 tbsp Rosemary
- 2 tbsp Smoked Paprika
- 1 tbsp Mustard Seeds
- 1 tbsp Garlic Powder
- 1 tbsp Curry
- 1 tbsp Cayenne Pepper
- ½ tbsp Cinnamon
- 1 kg Beef Ribs
- Finely chop the onion, sauté with oil in a saucepan
- Add ketchup, water, apple cider vinegar, worcestershire sauce, tabasco and lemon juice and bring to boil
- Add remaining ingredients and stir. Cook over medium heat for about 45-60 minutes, stirring occasionally.
- Put all ingredients in a coated pan and roast them over medium heat for about 2 minutes, stirring constantly. As a result, the essential oils are released and your rub tastes much more aromatic. Then put all the spices in a mortar and process into a powder
- Wash the ribs, pat dry with some kitchen paper, cut away the silver skin on the underside of the ribs and, if necessary, divide the ribs into portion-sized pieces
- Then coat the ribs with the marinade well and leave to rest for a few hours (preferably overnight) covered with plastic wrap in the fridge. If you prepare them on the same day, give them at least 30 minutes rest
- Preheat the oven to 130 ºC (top and bottom heat)
- Place the spare ribs with the bones facing downwards on a baking sheet lined with aluminum foil, cover with aluminum foil, seal well and put them in the oven, on the middle tray, for about 3,5 hours
- Put them out of the oven, remove the top aluminum foil from the ribs. Brush the ribs with more BBQ sauce
- Raise the temperature to 220 ºC and put them back into the oven for about 10-15 minutes (if possible switch to grill function), so the spareribs get a nice color and getting crispy
- Enjoy your BeastFeast!