Ingredients:

  • 3 lbs Country Style Beef Ribs (boneless or bone-in)
  • 1/4 cup packed Light Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Coarse Ground Black Pepper
  • 1 Tbsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup low sodium Beef Broth
  • 1 medium Yellow Onion, roughly chopped
  • 1 cup Ketchup
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Apple Cider Vinegar (for sauce)
  • 1 Tbsp Dark Molasses (or Maple Syrup)

Instructions:

  1. Pat the Country Style Beef Ribs completely dry with paper towels. Trim off any large, loose chunks of fat or thick silver skin membrane.
  2. In a small bowl, thoroughly combine all dry rub ingredients: Brown Sugar, Smoked Paprika, Black Pepper, Kosher Salt, Garlic Powder, Onion Powder, Cayenne Pepper, and Ground Cumin.
  3. Generously coat all surfaces of the ribs with the dry rub, pressing it firmly into the meat. Wrap tightly and refrigerate for at least 2 hours, or preferably overnight.
  4. Preheat oven to 275°F (135°C) or set your smoker to 250°F (120°C). If using an oven, quickly sear the ribs in a hot, oiled pan on all sides until nicely browned (about 2 minutes per side).
  5. Place the chopped onions in the bottom of a large roasting pan or Dutch oven. Place the ribs on top (fat side up). Pour the 1/2 cup Apple Cider Vinegar and Beef Broth around the meat.
  6. Cover the pan tightly with a lid or heavy foil. Cook for 3 hours. If using a smoker, wrap the ribs tightly in butcher paper or foil with the liquid after the first 2 hours of smoking.
  7. After 3 hours, check the internal temperature; it should be around 200°F (93°C) and feel very tender when probed.
  8. While the ribs finish cooking, whisk together all BBQ sauce ingredients (Ketchup, Worcestershire Sauce, 2 Tbsp ACV, Molasses) in a small saucepan and simmer gently for 5 minutes until slightly thickened.
  9. Remove the ribs from the heat. Brush liberally with the BBQ sauce. Return the uncovered ribs to the oven/smoker for the final 15-30 minutes to allow the sauce to set and caramelise slightly.
  10. Remove the ribs and allow them to rest tented loosely under foil for 10-15 minutes before serving.