These boneless beef ribs are braised low and slow in the oven until fork-tender, then finished with BBQ sauce for a caramelized, flavorful crust. Perfect for cozy nights or casual cookouts, they’re simple to prepare and deeply satisfying.
Mix together ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon dried rosemary
Take 1-1.5 lbs boneless country style beef ribs out of the packaging and dry with a paper towel
Rub the ribs with 1 tablespoon avocado oil then sprinkle the ribs with the seasoning blend on all four sides and place into the baking dish
Pour ⅛-¼ cup of chicken stock into the bottom of the pan and cover with aluminum foil. Covering the dish with foil locks in steam and moisture, creating a mini-oven within your oven. Don’t skip this step otherwise the ribs will dry out instead of turn tender
Bake for 2 ½-3 hours until fork tender. You should be able to twist a fork into the meat and pull it apart with almost no resistance. If it still fights back, it's not done.
If you’re adding barbecue sauce: 30 minutes before they're likely done, check the ribs. If they’re fork tender, pour off the pan juices (save them!), turn up the heat to 325°F, and baste with BBQ sauce. If they’re not tender yet, cover them again and keep cooking. Don’t add the BBQ sauce until they’re ready.
Notes
When cooking low and slow, you need to give the ribs time to break down. If the ribs still feel rubbery when you check them and poke them with a fork, just cook them longer.Save the pan drippings when you pour them out. You can make a pan gravy. You can add different aromatics into the chicken stock. Worcestershire adds an umami depth. A bay leaf or some dried thyme brings out the more fall flavors. Carolina Mustard BBQ sauce is an unexpected pairing that works well. The tanginess and spice from the sauce and the savoriness of the ribs has a juxtaposition that awakens your tastebuds.