These ribs are simple to make and free of added salts and preservatives. You can bake these ahead of time to store for a busy night. Simply pull them out and broil them up or heat up on the grill. Try topping with our Finger Licking Good BBQ Sauce, located under sauces and dressing. You can get creative with your favorite spice blends, but we found the mix below to be a good mix.
| Prep Time | 15 minutes |
| Cook Time | 5 hours |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 3 Pounds beef ribs
- 1 Dash liquid smoke optional
- 4 Tbsp olive oil
- 1 Tbsp garlic minced
- 1 Tbsp onion powder
- 1 Tbsp smoked paprika
- 2 Tbsp coconut sugar
- 1 tsp chili powder
- 1 tsp sea salt
- 2 tsp oregano
Ingredients
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Instructions
- Rinse ribs well and dry completely with a paper towel. If you would like to use liquid smoke, you can rub a little on now.
- Coat ribs in olive oil or avocado oil. In a side bowl mix together all spices and sprinkle on to front and back of ribs, creating a coating. Massage the spice rub into the ribs. You can add more olive oil if needed.
- Place ribs on a foil lined backing sheet in a single layer and place another sheet of foil on top, creating a pouch around the ribs. Be sure to seal the edges. The idea is to have the ribs cook in their own steam to soften up. You can marinate them in the fridge for an hour if you have time, but it is not necessary.
- Bake on the middle rack 3 1/2 - 4 1/2 hours at 250 F degrees (ours tasted better the longer they baked, but start checking at 3 1/2 so they don't dry out. The meat should start to fall off the bones).
- Remove from oven and brush with BBQ sauce. Then return to oven uncovered and broil on low or finish off on the grill. The sauce will get sticky and you'll have yourself some finger licking ribs to enjoy.
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