These ribs are a little different then most because all the meat is in between the bones. There's only a few bites per rib, but they are THE BEST. The original recipe uses a mixture of apple cider vinegar and hot sauce to baste the ribs, but that made my house smell very weird. The marinade is super important to tenderizing the meat though so I found a BBQ sauce with a high vinegar content to replace it. You can use whatever you prefer, but I've found Stubb's Sweet Heat to be a fantastic choice!
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Vered Deleeuw
4 pounds Beef Back Ribs (2 racks)
Olive Oil Spray
2 teaspoons Smoked Salt
½ teaspoon Black Pepper
2 teaspoons Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Preheat your oven to 250 degrees. Line a rimmed baking sheet with parchment or foil for easy cleanup.
Remove the thin membrane from the bone side of 4 lbs. (approx. 2 racks) Beef Back Ribs and place them on the baking sheet, bone side down. Spray the tops of the ribs with Olive Oil Spray and sprinkle them with 2 tsp Smoked Salt, ½ tsp Black Pepper, 2 tsp Smoked Paprika, 1 tsp Onion Powder and 1 tsp Garlic Powder.
Bake the Ribs, uncovered, for 1 hour.
Remove the Ribs from the oven and baste the tops with a generous amount of Stubb’s BBQ Sauce (or a sauce of your choosing with a high vinegar content).
Return the Ribs to the oven and bake them for three more hours, uncovered, basting the top with the BBQ Sauce every hour.
After 4 hours of baking, (the ribs can be served or) reduce the oven to 200 degrees, and keep them in the oven for one more hour. Remove the ribs from the oven, cut into six portions and serve.