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Author Notes: A whopping 13-hour operation will reward you with sticky and fall-off-the-bone tender beef ribs. - Mandy @ Lady and pups
Food52 Review: Yes, these are as heavenly as they sound and well worth the wait. The coffee entices, the peppercorn adds a bit of a bite, and the smoked salt and paprika keep pulling you in for more. Breaking down the ribs into smaller, easier to handle packages shortens cook time and makes them ready right on time for a big barbecue bash or quiet summer dinner at home. So plan ahead, start dinner early in the morning, and when your stomach begins to growl in the evening, satisfy it with these fall-off-the-bone ribs. - snowcitygirl
- 1/3 cup dark roast coffee beans
- 1/4 cup black peppercorn
- 4 tablespoons sea salt, plus more for serving
- 4 tablespoons hickory smoked sea salt
- 2 tablespoons smoked Spanish paprika
- Olive oil
- 5 pounds bone-in beef ribs (approximately 4 racks)
- Dijon mustard, for serving (optional)
- Preheat the oven on 500 F (260 C).
- Coarsely grind the coffee beans in a spice grinder (about the same coarseness as you would use for a French press grind), then set aside. Grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. Mix the coffee, peppercorns, and seat salt together with the smoked paprika.
- Lay the beef ribs on a baking sheet and rub with a thin coating of olive oil, then coat it with the spice mix. Use your hand to press the spice mix into the ribs, making sure every inch of surface is covered and the spice mix is glued nicely onto the ribs. The ribs should have a thick, “crusty” coating. Roast in the 500 F (260 C) oven for 10 minutes, or until you have a nice sear on the ribs. Remove the baking sheet from the oven, then turn the heat down to 300 F (150 C).
- Transfer all the ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs into the foil and make sure there are no openings anywhere. Place the entire pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the draining. Place the entire thing back in the oven and roast for 4 hours.
- After 4 hours, turn the heat down to 220 F (100 C), and slow-roast for another 7 hours. During this time, feel free to check the tenderness of the ribs once or twice. If by the end of 7 hours, a fork cannot be easily inserted into the meat, I would suggest turning the heat back up to 300F (150 C) and cooking for another 1 to 2 hours. The final product should be sticky, tender, and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.
- When your ribs are done, sprinkle with fine sea salt and eat with a bit of Dijon mustard. You could chop the meat up into pieces, or just dig into it straight-up in true carnivore style.