By Kelly Bogard
This time of year is tough for me as a foodie. I like being outside and cooking outside. But right now, that’s not really an option. Between the ever-changing temperature and the much-needed rain we are getting here in Central Texas, I can’t seem to motivate myself to prepare something for the grill or smoker.
It’s a good thing beef is so versatile and readily available in Texas. We are the number one cattle state in the nation after all! So when we get stir crazy waiting for spring and warmer weather, I bring out this recipe.
For Oven Beef Ribs, you will need…
2 1/2 to 3 lbs. beef ribs
1/4 cup barbeque sauce
2 tbsp. oil
2 tbsp. brown sugar, packed
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. salt
2 tsp. pepper
1 tbsp. dry mustard
1 tsp. chili powder
1 tsp. paprika
This is not a weeknight recipe by any means, because you cook it low and slow just like you would on a barbecue pit. It’s great for a Saturday or Sunday evening meal with some fresh green beans and cornbread.
Start by preheating your oven to 350 degrees. While the oven is warming up, strip the silver skin off the back of the ribs. Most butchers will slice the ribs down the backside, so you can grab it and pull. Once you have that off, cut the ribs apart. We like to leave ours pretty big.
Rub the ribs down with the oil. Then spread and pat the seasonings onto all sides of them. Place them in a large baking dish, and put them in the oven for 10 minutes fat side up. Flip them over and cook for another 10 minutes fat side down.
After the hour is up, pull the pan again and cover it loosely with foil. Then back into the oven for one more hour. Remember low and slow. Once they are finished, set them aside for 10 minutes or so to rest before digging in.
It’s a messy meal but worth every bit of cleaning for that tasty, beefy goodness. And it gets us past the need to get outside right away. Warmer days are coming. We just have to bide our time, just like with this recipe. From all of us at Texas Table Top, enjoy!