Servings: 2-4

Ingredients:

 

4 pounds beef back ribs

 

Dry Rub;

2 teaspoons smoked paprika

1 clove garlic, peeled and crushed

1 teaspoon salt

1 teaspoon coarsely ground black pepper
¼ teaspoon crushed red pepper flakes

Additions:

Cold or hot barbecue sauce

 

 

Process:

Combine paprika, salt, pepper, and red pepper flakes in a small glass bowl.

 

Use a knife to remove the thin membrane from the bone side of the ribs. Begin by sliding the knife between the membrane and the bones. Loosen the membrane until there is a large enough piece to grasp. Pull the entire membrane off. Use the knife again if necessary to remove any membrane that does not come off the first time.

 

Spread the crushed garlic over the meat. Rub in with fingers.

 

Rub the dry rub over the meat.

 

 

Place the meat in a glass container, cover, and place in an ice box for 12-16 hours.

 

Preheat oven to 275° Fahrenheit.

 

Removed ribs from ice box half an hour before baking and place on a counter to come to room temperature.

 

Place ribs, fat side up, in an ovenproof casserole dish large enough to hold them in one layer. Cover the top of the dish with parchment paper. Use a large piece of tin foil to cover the casserole top and sides and part of the bottom. Fold the tin foil over the top and sides and under the casserole dish to seal the casserole.

 

 

Place in oven for 4 hours.

 

Remove the ribs from the oven and open the dish.

 

Drain any fat and beef juice from the dish. The renderings can be put in a bowl and placed in the ice box to solidify the fat. The fat can then be removed and the drippings used to make gravy for another meal.

 

Plate the ribs.

 

If desired, serve hot or cold barbecue sauce on the side.

 

Serve.