The Ultimate Oven Beef Ribs Recipe

Ingredients

• 1 rack Beef Back Ribs (about 2.5 lb, trimmed, membrane removed)
• 1 packet Uncle Steve's Smoke Bomb (creates smoky environment, follow package instructions)
• 2 tablespoons Uncle Steve's Cow Shake (large granules, adds beefy flavor)
• 1 tablespoon Coarse Black Pepper (freshly cracked)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 cup Japanese BBQ Sauce (Balchon) (umami‑rich, no tomato base)
• 0.25 cup Apple Cider Vinegar (for mop sauce)
• 0.25 cup Water (for mop sauce)
• 2 tablespoons Onion (finely minced)
• 1 tablespoon Garlic (minced)

Instructions

1. Trim and Remove Membrane

   Pat the ribs dry, trim excess fat, then use a paper towel to grip the thin membrane and pull it off in pieces.

   Time: PT10M

2. Cut Rack in Half

   Using a sharp knife, cut the rack into two equal pieces so they fit comfortably on your baking trays.

   Time: PT5M

3. Prepare Seasoning

   Combine Uncle Steve's Cow Shake and coarse black pepper in a small bowl.

   Time: PT5M

4. Season the Ribs

   Rub the seasoning mixture all over both sides of the ribs, pressing gently to adhere.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 275°F (135°C).

   Time: PT10M

   Temperature: 275°F

6. Arrange Ribs on Racks

   Place a rack in each baking tray and set the ribs meat‑side up on the racks.

   Time: PT5M

7. Add Smoke Bomb

   Place Uncle Steve's Smoke Bomb in the oven according to the package directions to create a smoky environment.

   Time: PT5M

8. Low‑and‑Slow Roast (First Phase)

   Roast the ribs at 275°F for 1 hour 30 minutes, allowing the fat to render and a crust to form.

   Time: PT1H30M

   Temperature: 275°F

9. Prepare Mop Sauce

   Mix apple cider vinegar, water, minced onion, and minced garlic in a bowl, then strain through a fine mesh strainer.

   Time: PT5M

10. Spritz Ribs During Cooking

    Every 30‑45 minutes, lightly spray the ribs with the strained mop sauce using a spray bottle. Continue cooking for another 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: 275°F

11. Final Glaze and Finish

    When the internal temperature reaches 205‑210°F (about 3 hours total), brush the meat side with Japanese BBQ sauce and return to the oven for 5 minutes to set the glaze.

    Time: PT5M

    Temperature: 275°F

12. Rest and Serve

    Remove the ribs from the oven, let them rest for 10 minutes, then slice between the bones and serve.

    Time: PT10M

Nutrition Facts

Calories

700

Protein

45 g

Carbohydrates

5 g

Fat

55 g

Fiber

0 g