Marinated Beef Back Ribs
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Marinated Beef Back Ribs
Melissa Ben-Ishay
Savory Recipes
This recipe could not be easier. Cooking the beef low and slow for as long as you can results in the most tender, juicy meat possible, and the marinade can be made right when you’re ready to pop them into the oven. This recipe makes about 4-5 ribs (depending on the size), so you could easily double or triple the recipe to feed a crowd.
Ingredients
2 lbs. organic beef back ribs
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- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- Juice of 1 lime
- 1 tablespoon Dijon mustard
- 5 garlic cloves, grated
- 2 teaspoons minced ginger
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon gochugaru
Directions
Preheat oven to 450°F.
- Remove the membrane from the ribs.
- Whisk together all of the marinade ingredients in a small bowl.
- Rest the ribs on a baking sheet lined with aluminum foil and brush liberally with the marinade, using all of it.
- Wrap the ribs in the foil and bake for 10 minutes. Lower the heat to 250°F and cook for 3 to 4 hours.
- Right before serving, broil the ribs for a few minutes to give them a crispy exterior.
