BBQ Beef Back Ribs
All is going well here in Melbourne - well sort of - I guess I should say "as well as can be expected". Melbourne is in COVID-19 Lockdown #2. We are leaving through Stage 4 restrictions - 6 weeks of harder restrictions to hopefully try and minimise the coronavirus and beat the curve as they say. So we need to stay within 5 kms of our house (unless we are able to work if your job/business is classed an essential service), no visitors, only one person can leave the house at a time, etc). It's an interesting time but I won't say it's a hard time, it does however definitely have it's challenges.
Isolation (ISO) cooking is becoming a thing! Let's face it not much else we can do really -in reality drinking all day is not really good for you, right? Hmmm let me think about that for a minute!!
Righto - back to reality. Of course, ISO cooking has become my challenge and this doesn't necessarily mean more cooking it means different cooking to the norm. Everyone knows we have always enjoyed cooking, trying new things, and of course eating. We just decided we need to take it up a notch. We've made Homemade Asian Chilli Oil, Merry Berry Jam and also have a batch of Limoncello brewing in the garage. (Yes we need to share theses recipes too.)
During the last few months we came across a Facebook Group called Victorian Barbecue Alliance - a few of our friends are in the group so not sure what took us so long to get on board. Behind the group is a really passionate butcher named Luke. He works at Kelly's Meats. Great meat - we have brought a few nice pieces of whole Wagyu Eye Fillets, some St Louis Pork Ribs, Hanger Steak and of course, we had to buy the Dirty Sanchez Sausages (these are worth a go!) If you can get down to the shop in Tooraddin - do so as you will be impressed..
Sadly due to travel restrictions I couldn't get there this weekend and was kicking myself as I did fancy cooking up an American Style Dinner which of course means ribs and we didn't have any in the freezer. So Coles supplied the ingredients this time. It's the first time we've cooked, or even purchased, Beef Back Ribs. It was kind of exciting in strange way. I am sure that some of you will understand that moment we had. LOL it was definitely a foodie moment for sure.
We have cooked lots of rib recipes, even Beef Ribs but they have been the thick cut ribs we call Short Ribs. You must know them - the ones with the bone and a thick wad of meat attached. Some of our favourite recipes using Short Ribs include Slow Cooked Asian Beef Ribs, which are sticky, spicy and sweet, or Oven Baked BBQ Beef Ribs, which have a nice kick from the Cajun seasoning used in the spice rub.
Years ago we came across Cafe Delites and their recipe for Sticky Oven Barbecue Ribs. Loving the sound of their recipe, of course we tried it, enjoyed it and have cooked it many times with Pork Back Ribs or Spare Ribs. It is a luscious recipe and has become our "go to" spice rub for ribs.
It was obvious that we would use a spice rub on these Beef Back Ribs but just which one. After spending time googling the million and one rib recipes online we ended back with our favourite of course (another hour of my life I won't get back LOL). I decided to play around with the spice mix and tweek it a little. The result was good, however next time I will reduce the amount of salt (which I have done in this recipe so no need for you to do so).
Instead of mixing up a sauce mix to brush the ribs, we tried just using our favourite plain Jane Barbecue Sauce as there was quite a lot of spice on the ribs already. This worked well also. To be perfectly honest I thing as long as you cook them low and slow you could put anything (within reason) on ribs and they should taste good.
Needless to say - perfect slow cooking and finger licking food for our lazy ISO American Saturday night which did include Jalapeno Poppers, Mac n Cheese and Buffalo Chicken with Blue Cheese Sauce.
BBQ Beef Back Ribs
2 kg baby back beef ribs
2 teaspoons garlic powder
2 teaspoon onion powder
2 teaspoons paprika
1 teaspoons salt
1 teaspoon cracked black pepper
1 teaspoon cumin
1 teaspoon chili or Cayenne pepper (optional)
2 tablespoons olive oil
1/2 cup barbecue sauce (of your choice)
Peel off tough membrane that covers the underside/bony side of the ribs.
Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne (if using).
Drizzle ribs with oil and sprinkle seasoning over ribs on both sides.
Cover tray, place in fridge and allow to marinade for minimum 2 hours or overnight if time permits. Remove from fridge 1 hour before cooking to allow to come to room temperature.
Preheat oven to 150°C.
Place on a baking sheet or tray lined with foil (or parchment paper).
Cover with foil and cook for 3 hours.
Remove ribs from the oven, remove foil. Brush the top side of the ribs with barbecue sauce.
Increase oven temperature to 200°C. Return ribs to the oven, uncovered, and bake for a further 10 to 15 minutes to lightly char and caramelize the edges.
Rest for 10 minutes before serving.