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Mighty Beef Ribs

Felesha Bell
These oven roasted, tender beef spare ribs are succulent fall off the bone deliciously great without firing up the grill!!
5 from 1 vote
Prep Time 12 hrs 30 mins
Cook Time 5 hrs
Total Time 17 hrs 30 mins
Servings 8


  • 4 5 lb. slabs beef spare ribs
  • 1/4 c. plus 2T. dark brown sugar
  • 1/4 c. plus 2T. white sugar
  • 1/4 c. smoked paprika
  • 2 T. garlic powder
  • 1 T. ground black pepper
  • 1 T. ground ginger
  • 1 T. onion powder
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • Kosher salt
  • 1 tsp. rosemary powder
  • 1 bottle KC Masterpiece BBQ Sauce


  • Clean slabs by removing the tough membrane on the underside near the bones. This will take some effort but the result is superb!
  • Remove the long vein on the underside found in between some of the bones.
  • Toss all of the seasonings except for the salt together in a bowl and mix well.
  • Lather the ribs with a drizzle of vegetable oil on both sides along with about 2-3 T. of the seasoning.
  • Sprinkle about 1/2 tsp. of kosher salt per pound of meat on the slabs.
  • Place them in the fridge and marinate them overnight or at least 12 hours.
  • Once ready to roast, pull the slabs out of the fridge and allow the meat to come to room temperature.
  • Preheat oven to 250 degrees
  • In a roasting pan on the top of the stove, sear the meaty sides of the slabs over medium high heat for several minutes to seal in the flavor and create a nice crust.
  • Wrap each slab separately and tightly in heavy duty aluminum foil.
  • Place them in one layer on baking sheets.
  • Roast the slabs for 4-5 hours depending on their size.
  • Once completely tender, remove them from the oven and slather them with bbq sauce. Say Grace and enjoy!!
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