Content

• Advice
• Warning
• What you need

• Throw away the peeling film from the ribs.

Spread Dijon mustard and loose smoke on the ribs. Pour 1-2 teaspoons (5-10 ml) of liquid smoke in a small bowl and add ¼ cup (60g) of Dijon mustard. Stir until blended, then dip a brush into the mixture and spread on both sides.

• This wet spice will help the dry seasonings stick to the ribs.

Rub dry spices into the ribs. Buy or make 1 cup (145 g) of dry barbecue seasoning and sprinkle it evenly on both sides of the flank. Use your hands to gently massage the meat.

• You can prepare the ribs and marinate the seasoning 1 day before baking. Store the ribs tightly sealed and refrigerate until ready to cook.

Dry seasoning:
4 teaspoons (8 g) of garlic powder
2 teaspoons (4 g) of onion powder
4 teaspoons (8 g) of paprika pepper
4 teaspoons (22 g) of salt
2 teaspoons (4 g) of crushed black pepper
1 teaspoon (2 g) cumin
2 teaspoons (4 g) of chili powder or cayenne, optional

Spread the sauce over the ribs for the last 30 minutes of baking. If you like to put the sauce on the ribs, you can pour 1 cup (300g) of your favorite barbecue sauce into the bowl and spread the sauce over the ribs with a brush. Cover the ribs with foil and complete the baking process.

• Skip this step if you are interested in only dry seasonings.

Remove the ribs and let the rib "rest" for 10 minutes. To see if the ribs are done, slice the thickest part of the meat with a knife. The slices will be easy if the ribs are done. If not, cook for another 15 minutes and check again. Remove the cooked ribs from the oven and keep the lid on for 10 minutes before serving.

• Ribs should reach a minimum temperature of 63 degrees C as measured with a food thermometer when cooked.
• The gravy will be distributed evenly inside the meat while the ribs "rest".

Cut the ribs apart and serve with sauce. Take out the foil and place the rib on the cutting board. Use a sharp knife to cut the ribs between the bones and serve them.

• Store excess ribs in sealed containers and store in the refrigerator for up to 4 days. Remember that the longer the rib is, the richer it will be.

advertisement

Method 2 of 2: Bake beef ribs in the oven

1. 

   Filter the membrane above the ribs. Use beef ribs about 1 kg - 1.5 kg. Slide the tip of the knife under the membrane above the rib, then rotate the tip so that the film separates slightly and you can grab it with one hand. Hold the rib with your other hand and peel off the film.
   • You can throw the film away after you peel it off.

2. 

   
   
   Mix seasoning with oil in a small bowl. Put all of the dry seasoning in a bowl and mix well, then add 1 tablespoon (15 ml) of oil to make a crumbled mixture. To mix the spice mix, you will need:
   • 1 tablespoon (10 g) of onion powder
   • 1 tablespoon (10 g) of garlic powder
   • 2 tablespoons (25 g) of brown sugar
   • 1/2 teaspoon (1 g) cumin
   • 1/2 teaspoon (2.5 g) salt
   • 1 teaspoon (2 g) of chili powder
   • 1 teaspoon (2 g)) smoked paprika peppers

3. 

   Cover the ribs with the dry seasoning mixture. Sprinkle all of the dry seasoning on the ribs and rub the meat with your hands. Remember to rub both sides of the ribs.
   • If you are afraid of getting dirty, you can wear food safety gloves when you marinate your ribs.

4. 

   Let the spices soak into the ribs for up to 2 hours at room temperature. Set aside the ribs to soften and absorb the spices before you start baking. If you want to marinate the ribs more than 2 hours in advance, you can cover them and store them in the refrigerator overnight.
   • Note that you can only leave the outer ribs at room temperature for up to 2 hours, before the bacteria begin to enter. If you are in a hot climate, do not leave meat outside at room temperature for more than 1 hour.

5. 

   Open the foil wrapped ribs and cook over heat for another 5 minutes. Preheat the upper heat bar on high for a few minutes while removing the ribs from the oven and carefully unpack the foil. Leave the ribs in the baking tray and place in the oven below the heat bar, about 7.5 cm away. Roast the ribs for about 5 minutes until golden.

   Advice:If you want a marinade ribs, you can spread your favorite barbecue sauce over the ribs before golden over over heat.

6. 

   Cut the ribs and serve up with barbecue sauce. Place the beef ribs on the cutting board and carefully cut out each rib between each bone with a sharp knife. Put the ribs on the plate and bring in plenty of barbercue and napkins!
   • You can store the ribs in a sealed container and store in the refrigerator for up to 4 days.
   advertisement

Advice

• Avoid baking frozen ribs without pre-defrosting. To thaw the ribs, leave them in the refrigerator overnight.
• If you want the grilled ribs to have a smoky flavor, place the ribs on the grill and cook for 5 minutes on each side.
• You can easily reheat the leftover ribs in the oven or microwave.

Warning

• If you wrap the ribs in foil, be careful when opening the foil, as the escaped steam can cause burns.

What you need

Grilled pork ribs

• Baking tray surrounded by wall
• Furnace bar
• Silver paper
• Cup and measuring spoon
• Small bowl
• Spoon
• Grill brush with barbecue sauce
• Knife and cutting board

Grilled beef ribs

• Cup and measuring spoon
• Knife and cutting board
• Silver paper
• The baking tray has walls