Indoor Texas Style Beef Ribs

By lorik

Our favorite store-bought barbecue sauce is Bull’s-Eye Original Barbecue Sauce.

Ingredients

• 4 cups water
• 3/4 cup barbecue sauce, plus extra for serving
• 1/4 cup plus 1/2 teaspoon liquid smoke
• 1/4 cup Worcestershire sauce
• 5 tablespoons packed brown sugar
• 2 tablespoons instant espresso powder
• Salt and pepper
• 1/4 teaspoon ground cloves
• 6 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper (optional)

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 300 degrees. Bring water, 1/4 cup barbecue sauce, 1/4 cup liquid smoke, Worcestershire sauce, 3 tablespoons sugar, espresso powder, 1 teaspoon salt, and cloves to boil in medium saucepan over medium-high heat. Remove from heat once boiling.

2. Arrange ribs meat side down in large roasting pan. Pour hot water mixture over ribs. Wrap pan tightly with aluminum foil and transfer to oven. Roast until ribs are easily pierced with paring knife, about 3 hours.

3. Remove pan from oven and increase oven temperature to 425 degrees. Line rimmed baking sheet with foil. Combine remaining 1/2 cup barbecue sauce and remaining 1/2 teaspoon liquid smoke in small bowl. In separate bowl, combine chili powder; cayenne, if using; 2 teaspoons pepper; 1 1/2 teaspoons salt; and remaining 2 tablespoons sugar.

4. Place ribs meat side up on prepared sheet. Brush ribs liberally with barbecue sauce mixture, then sprinkle tops and sides with spice mixture. Roast until ribs are crispy and dark brown, about 30 minutes. Let ribs rest for 15 minutes. Serve, passing extra barbecue sauce separately.