The Ultimate Set It and Forget It Slowcooked BBQ Beef Ribs

Pat the beef ribs thoroughly dry using paper towels. If a tough silverskin membrane is present on the back, score it lightly or gently peel it off.

In a small mixing bowl, combine all dry rub ingredients: Kosher Salt, Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Black Pepper, and Cayenne (if using). Mix until uniform.

Generously coat all surfaces of the ribs with the dry rub, pressing it gently into the meat. Allow the ribs to rest at room temperature for 30 minutes, or chill for up to 4 hours.

Preheat oven to 300°F (150°C). Place the rubbed ribs bone-side down in a large, deep roasting pan. Add about 1/2 cup of water or beef broth to the bottom of the pan to create steam.

Tightly seal the roasting pan with its lid or heavy-duty aluminum foil. Cook for 4 to 5 hours, or until a skewer inserted between the bones meets very little resistance.

While the ribs are in their final hour of cooking, whisk together all quick glaze ingredients (Ketchup, Apple Cider Vinegar, Worcestershire Sauce, Molasses/Syrup, Dijon Mustard) in a small saucepan. Bring to a gentle simmer for 5 minutes, stirring until slightly thickened, then remove from heat.

Carefully remove the ribs from the oven/braising liquid. Increase the oven temperature to 400°F (200°C). Brush the ribs generously with the prepared BBQ glaze.

Return the glazed ribs (uncovered) to the hot oven for 10–15 minutes, basting once halfway through, until the glaze is sticky, slightly charred, and caramelized.

Remove from the oven and let the ribs rest for 10 minutes before slicing them between the bones. Serve immediately.