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Oven beef back ribs on a well-used roasting tray with Original Desert Dust
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Oven Beef Ribs with Original Desert Dust

Serves
4
Prep
15 min
Cook
3–4 hr
Beef ribs in the oven need gentle heat and a tightly covered pan. This recipe is for beef back ribs, with long curved bones and meat between them. Original Dust makes a simple dry rub; the final uncovered cook sets the surface without a sugary glaze.

Make it with Original Desert Dust. Taste before adding extra salt.

Ingredients

  • 1 rack beef back ribs, 3–4 lb (1.4–1.8 kg), thawed
  • 1 tbsp neutral oil
  • 1 tbsp Original Desert Dust
  • 1/2 cup (120 ml) water

Directions

  1. Prepare the rack. Heat the oven to 300°F. Pat the ribs dry. If a tough membrane remains on the bone side, loosen a corner with a blunt knife and pull it away using a paper towel. Rub the meat with oil, then coat both sides evenly with Original Dust.
  2. Cover the pan. Set the rack bone-side down in a roasting pan just large enough to hold it; cut into two sections if necessary. Pour the water around the ribs without washing off the rub. Cover tightly with foil so steam stays in the pan.
  3. Cook gently. Bake for 2 1/2 hours, then carefully open a corner of the foil away from your face. Check whether a skewer slides into the meat between the bones with little resistance. If still firm, reseal and continue in 20–30-minute intervals, usually another 30–60 minutes. Add a small splash of hot water if the pan is dry.
  4. Set the crust. Once tender, uncover and raise the oven to 400°F. Roast for 10–15 minutes to dry and lightly brown the surface. Watch the seasoning and stop before it burns. These ribs need substantially longer cooking for tenderness than the minimum safe beef temperature of 145°F.
  5. Rest and portion. Rest for 10 minutes before cutting between the bones. Serve four people with sides. Allow about 3–4 hours for cooking and resting, depending on the rack; tenderness is the final guide.
The Original Desert Dust all-purpose seasoning bottle.

The Dust In This Recipe

The Original Desert Dust

$12.99

Make it with Original Desert Dust. Taste before adding extra salt.
  • The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
  • Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
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RECIPE TIPS & FAQS

ARE BEEF BACK RIBS THE SAME AS SHORT RIBS?

No. Beef back ribs have long curved bones and most of their meat between the bones. Thick plate or chuck short ribs need a different method and timing; do not substitute them without adjusting the recipe.

SHOULD I COVER BEEF RIBS IN THE OVEN?

Yes, for the long first stage. A tight foil cover and a little water help keep the pan moist while the meat softens. Uncover only for the brief final browning.

HOW DO I KNOW THE RIBS ARE TENDER?

Check the meat between the bones with a skewer or the tip of a small knife. It should slide in with little resistance. Reaching a safe minimum temperature alone does not mean tough rib meat has softened.

CAN I ADD BARBECUE SAUCE?

Yes. Brush on a thin layer during the final 5–10 minutes and watch closely. Original Dust already contains dates and salt, so taste before adding extra sweet or salty seasoning.

CAN I COOK THESE AHEAD?

Yes. Refrigerate cooked ribs in a shallow covered container within 2 hours, or 1 hour above 90°F, and use within 3–4 days. Reheat covered with a little water until the meat reaches 165°F, then uncover briefly if you want a drier surface.

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