Ingredients:

  • 3.5 lb beef ribs (a rack of back ribs or short ribs), bone-in
  • 2 Tbsp kosher salt
  • 1/4 cup packed brown sugar
  • 2 Tbsp smoked paprika
  • 1 Tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Prepare the dry rub: In a medium bowl, combine the kosher salt, packed brown sugar, smoked paprika, black pepper, garlic powder, and onion powder.
  2. Pat the beef ribs dry and apply the dry rub generously to all sides, massaging it into the meat. Allow the ribs to sit at room temperature for 15 minutes while the oven preheats to 275°F (135°C).
  3. Tightly wrap the seasoned ribs in several layers of heavy-duty aluminum foil to create a sealed packet, trapping moisture.
  4. Bake the wrapped ribs on a sheet pan in the preheated oven at 275°F (135°C) for 4 hours. This low and slow cooking process ensures the connective tissue (collagen) breaks down into gelatin.
  5. Carefully remove the ribs from the foil. (Discard the rendered fat and liquid.) If desired, brush with a glaze and return to the oven at 400°F (200°C) for 15-20 minutes to achieve a caramelized bark (Maillard reaction).
  6. Rest the ribs for 10 minutes before slicing and serving.