CategoryMeats

Rating: 9/10

Yields1 Serving

3 lbs meaty beef ribs

2 tbsp olive oil

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Chef Emeril's Creole Seasoning

2 tbsp brown sugar

1 tsp chili powder

1 tsp salt

2 tsp smoked paprika

2 tsp oregano

Rinse ribs and dry COMPLETELY with paper towels.

Douse dry ribs with liquid smoke if using.

Lightly coat ribs in olive oil.

Mix together seasoning and sprinkle generously over ribs, front and back. (don't have to use all of seasoning mix)

Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.

Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.

Preheat the oven to 250 F.

Place the ribs in a Dutch oven in a single layer.

Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.

Bake on the middle rack of 3½ -4 hours. (Mine only needed 3½ hours) Check on it after the 3½ hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry)

When the ribs are done to your liking, drain off the excess fat.

Brush the ribs with desired amount of BBQ sauce.

Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)

Ingredients