Dry Rub Beef Chuck Short Ribs

Information technology's the summer (or the winter!) and yous don't have a grill or a smoker. What do you exercise? Sit there and lament your grill-less state? No! You purchase some ribs, turn on that oven, and make some fall off the bone beef ribs!

The funny thing near "autumn-off-the-bone ribs" is that co-ordinate to rib competitions and the awarded winners, you really don't desire a rib to autumn off the bone. You want tug-off-the-os. Information technology'southward probably considering of the idea that you should exist able to eat a cracking rib with your hands and if information technology fell off the bone right when y'all picked it up, and so that wouldn't provide the right texture. You lot also get more meat flavor and less rendered fatty flavor when the rib stays intact.

All the same, most lay people who want that tender rib experience but phone call it "fall off the bone." If you lot honey fall-off-the-os ribs that leave a clean bone, but that won't atomize when picked upward by hand, then these ribs are for you lot.

I couldn't believe my taste buds or my eyes when I saw the last product of these ribs. They smelled and tasted like they were smoked or grilled. I don't want to enlarge it considering of course you'll get more smoky flavor from a smoker, but these are a great alternative for easy ribs at home. In the recipe I used dorsum-ribs, but this recipe volition work for any beefiness ribs. For my equally popular infant dorsum pork ribs recipe, click hereand if you're looking for a barbecue sauce that complements these ribs perfectly, try my homemade barbecue sauce recipe.

Recipes for Complementary Side Dishes

Chipotle Pinto Beans
Fried Okra
Collard Greens with Bacon
Potato Salad
Dill Summertime Salad
Buttermilk Cornbread
Sweet and Spicy BBQ Sauce
Carolina Vinegar Style BBQ Sauce

Makes most vii ribs at 405 calories per four oz. of meat.

Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

Dry rubbed and sauced fall of the os beef ribs made in the oven.

Ingredients

two.5 pounds of beef ribs either pre-cut or whole (about 3700 cal.)
1 tablespoon onion pulverisation
ane tablespoon garlic powder
2 tablespoons brown carbohydrate (90 cal.)
1 tablespoon oil (120 cal.)
1/2 teaspoon cumin
1/2 teaspoon salt
ane teaspoon chili pulverisation
ane teaspoon smoked paprika
About 2 tablespoons your favorite BBQ sauce (nigh 70 cal.)

Equipment

Big baking sail
Aluminum foil
Ziploc pocketbook or large air-tight container
Basting or pastry brush
Spoon
Optional: latex gloves

Directions

Optional Stride: Remove the silverskin on the underside of the ribs. This can be a huge hurting and it isn't imperative for these ribs to turn out well, merely it does let the dry out rub get to the meat on the underside of the ribs. Do this by using a sharp pocketknife to get underneath the connective tissue sitting just on meridian of a bone on the underside of the ribs. Once you accept a flap, use your hands (or a paper towel if information technology's too glace) to pull it off. Repeat the process as necessary. Don't get overboard so that you don't damage the meat.
Put all of the spices in a bowl.
Add in the oil and and then mix the ingredients together very well until they class a crumbly paste.
Utilise the spice mixture liberally to the beef ribs and encompass each side of the ribs. Use all of the spice mixture.
Place the spice covered ribs into a ziploc bag or an air-tight container and leave them exterior of the refrigerator for ane – two hours to marinate for same day preparation or overnight in the fridge for adjacent day preparation.
After 1 hour get the oven pre-heated to 250 or 265 degrees F (I used 250, but it volition depend on your oven).
Put a big sheet of aluminum foil over a large baking sheet so identify the beef ribs on the foil.
Wrap the ribs upwards in the foil past either using some other sheet or folding the sheet you already have down. You want to create a sealed pouch for the ribs to sit in. Brand sure not to pile the ribs on top of one another.
Put the ribs into the oven on the middle rack, close the oven door, and forget about the ribs for three – four hours (I went 3.5 hours before pulling them out of the oven).
Afterward 3 – 4 hours, have the ribs out of the oven open up the pouch and run into how the ribs are doing. They won't wait right at first, but you will find that they are already fall-off-the-bone tender.
At this point set the oven to bake on the high setting. When the broiler gets hot, place the ribs nether the broiler on the heart rack for 5 minutes. The ribs will have on some more colour and become a crispier texture on the exterior. Be careful and watch the ribs the entire time. The fat from the ribs that ends up on the foil can sometimes grab fire under high heat. Simply remove the ribs, and go rid of areas that may exist catching fire and render to the broiler.
You can now eat the ribs, but I highly recommend taking some of your favorite barbecue sauce (try my own recipe that goes extremely well with these ribs by clicking here) and brushing most 2 tablespoons lightly over all of the ribs. You can employ a basting/pastry brush. Apply as piffling or as much every bit you lot desire, but this concluding footstep is where you go the barbecue flavor. I don't recommend baking/broiling with the barbecue sauce because it will fire actually easily.
If the ribs were all connected equally 1 rack, you can now cutting up the ribs using a large butcher knife before serving. Otherwise, simply tear off pieces and bask.
Serve and eat immediately. Be careful moving them around because these ribs actually do fall off the bone. In the flick below, I just lightly pushed the meat off of the bone using a fork.