Tender and scrumptious barbecue beef ribs without the barbecue. Another excellent recipe from RecipeTinEats.
Preheat your oven to 160°C (320°F). For the dry rub mix together 1 tablespoon of dark brown sugar, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder (or some extra garlic powder), 1 teaspoon of salt, ½ a teaspoon of ground cumin and ½ a teaspoon of freshly ground black pepper. Press the ribs into the rub until they are coated on each side (this recipe should be enough for 6 large ribs). Set them aside while you make the barbecue sauce. In a large baking pan, combine 2 finely minced cloves of garlic, ½ a cup of apple cider vinegar, 1½ cups of tomato sauce (or ketchup), ⅓ of a cup of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of cayenne pepper and 2 teaspoons each of ground black pepper, garlic powder and onion powder. Mix these ingredients then add 2 cups of water and mix again until everything is well combined. Place the ribs in the sauce, turning them to coat all sides, then arrange them meat side down. Cover the pan tightly with a lid or foil and bake for 3½ hours. Remove from the oven, turn the ribs over and spoon the sauce over the meat. Bake for another 30 minutes, basting again with the sauce after 15 minutes. When the ribs are ready the surface should be caramelised and the meat tender. If they need more time, cover them again and return them to the oven. To serve, place the ribs on a platter and mix the sauce to bring it together again before pouring over the top. Enjoy!
michelle picker cooks 