Ingredients
Scale
- 3 lbs meaty beef ribs (grass-fed)
- 2–4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Cajun seasoning
- 2 tablespoons dark brown sugar (packed)
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoons oregano
- Few tablespoons BBQ sauce
- Few drops liquid smoke (optional)
Instructions
- Rinse ribs under cold water and pat completely dry with paper towels. Remove any excess fat if desired.
- If using liquid smoke, sprinkle over ribs and massage into meat surface evenly.
- Lightly coat ribs with olive oil, ensuring all surfaces are covered for spice adhesion.
- Combine garlic powder, onion powder, cajun seasoning, brown sugar, chili powder, salt, paprika, and oregano in a bowl.
- Generously sprinkle seasoning mix over both sides of ribs, massaging into meat with additional oil if needed.
- Place seasoned ribs in ziplock bag or covered bowl. Refrigerate for 1-2 hours minimum.
- Set oven to 250°F and allow to fully preheat before cooking.
- Line baking sheet with foil, place ribs in single layer, then cover tightly with another foil sheet.
- Bake on middle rack for 3½-4 hours until meat is fork-tender and pulling away from bones.
- Remove foil, drain excess fat, brush with BBQ sauce, then broil on low until sticky.
Notes
- Choose ribs with good marbling for maximum tenderness and flavor
- Don’t skip the drying step as moisture prevents proper spice adhesion
- Seal foil edges completely to create a steam environment
- Let ribs rest for 10 minutes after cooking to redistribute juices
- Internal temperature should reach 195-205°F for optimal tenderness
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg