Slow Roasted Grass Fed Beef Back Ribs
Ingredients
The ribs
-
2
racks
grass fed beef back ribs
-
7
pounds
grass fed beef back ribs
The seasoning
-
1
serving
dry rub of choice (e.g., Penzeys Chili 9000)
-
to taste
Kosher salt
-
2
pieces
Turkish bay leaves
-
to taste
Paleo-friendly barbecue sauce/basting sauce (optional)
Instructions
- Pat the ribs dry and season them with dry rub and salt.
- Place a bay leaf on top of each rack and seal them tightly in aluminum foil.
- Refrigerate the ribs for at least 2 hours or up to 1 day to marinate.
- Preheat the oven to 200°F.
- Arrange the ribs in a single layer on a rimmed baking sheet and roast for 6-8 hours, flipping halfway through.
- Let the ribs rest for 20 minutes after roasting.
- Crank the broiler and place the racks bone-side up on a wire rack over a foil-lined baking sheet.
- Broil each rack for 4 minutes per side until browned, brushing with barbecue sauce if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
328
Total fat
27g
Total carbohydrates
2g
Total protein
19g
Sodium
mg
Cholesterol
mg
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