These Oven ‘Barbecued’ Beef Ribs produce the smokiness of the barbecue and carry an extra flavor punch with a unique dry rub spice mix.
I created this recipe one weekend afternoon out of a frustrated desire to have Barbecued Beef. At the time, it was the dead of winter in Canada’s Arctic and I had also lost my barbecue to an unfortunate fire not long before. In any event, I have reproduced here the same ‘Dry Rub’ mixture of spices and seasonings I originally used. It produces the nice smokiness and rich flavor of the barbecue, even though the ribs are actually baked in the oven.
Here are the ingredients for my Oven ‘Barbecued’ Beef Ribs. The Ribs are sort known as the ‘Prime Rib’ cut. I don’t much like the Short Rib sort all that much, myself. They are much fattier and I am not sure how well they would work here.
The ‘Porcini Powder’ called for in the Recipe Card below I shown in the above picture in the rightmost of the three, white bowls. This can be purchased quite easily, but it is much better to simply purchase Dried Porcini Mushrooms and grind dome of them to a powder yourself.
At the bottom of the picture is the Smoked Dried Chili called for in the Recipe Card below. I actually smoked this one myself (an Anaheim Chili), but you can purchase Smoked Chili Peppers yourself. Probably the easiest to source would be the familiar Chipotle variety.
First, cut the ribs into individual sections, trimming off any excess fat, and grind the rub ingredients (excluding the oil) to a powder using a coffee grinder or a mortar and pestle.
Now rub the spice mix into the ribs, making sure not to forget the ends and the sides. You don’t need to use it all (I had a teaspoon or so left) but make sure they are really nicely coated. Next, brush the ribs well with the oil and set them aside to rest for an hour or so.
Heat your oven to 450 degrees and place the ribs on racks on a foil lined baking sheet with the meaty ‘upper’ portion facing down. Pop then in the oven and cook for about 30 minutes or so (turning halfway through) until they are nicely browned and the meat is starting to pull away from the ends of the bone. Keep an eye on them during the cooking and baste with a little of the cooking fat from time to time, if necessary. At the end of the cooking time, if they are not quite as crispy and charred as you like, then do as I did and give then a minute or two on each side under the broiler. Leave them to rest for 5 or 10 minutes and then serve
The section of Ribs I used was about 1 ½ lbs and consisted of three ribs. This made for two portions, but required hacking one rib in half. If you plan to serve two, it would be better to get a slightly larger section with four ribs. You *could* serve your Oven ‘Barbecued’ Beef Ribs with some sort of Barbecue sauce but the flavor here is great all by itself.
Your Recipe Card:
Oven ‘Barbecued’ Beef Ribs
- 1 ½ – 2 lbs. ‘Prime Rib’ cut Beef ribs
- 2 tbsp. Vegetable oil
- 1 ½ tbsp. Garlic Salt
- 1 tbsp. Porcini Powder
- 1 tbsp. Peppercorns
- 1 ½ tbsp. Sugar
- 1 Smoked dried Chili
- Cut your Rib section into individual ribs, if necessary.
- Grind the remaining ingredients, except the oil, to a powder in a mortar or Spice grinder.
- Rub the mixture over the ribs, including the sides and ends, then brush the ribs with the oil and allow to sit for a minimum of one hour.
- When ready, bake the ribs, meaty side down, at 450 degrees for 30 – 45 minutes, turning them half-way through. If desired, finish for a few minutes under the broiler for a barbecue ‘char’.
- Allow to rest for at least ten minutes before serving.