Beef Back Ribs

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  Beef Back Ribs(1814g)
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  Paprika, Smoked(23g)
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  Cayenne Pepper, Ground(5g)
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  Garlic powder(5g)
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  Onion powder(8g)
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  2 teaspoons kosher salt
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  BBQ Sauce(240g)

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Pat the beef back ribs dry with paper towels and let come to room temperature for 20–30 minutes. In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, and onion powder.
2. 2Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat for 2–3 minutes until hot. Working in batches if needed to avoid crowding, sear the ribs bone side down for 4–5 minutes until deeply browned, then flip and sear the meat side for 4–5 minutes until golden brown. Transfer ribs to a plate.
3. 3Add enough water to the skillet to come 1 inch up the sides and return to a simmer over medium heat. Return the ribs bone side down to the skillet, cover tightly, and simmer for 2–2.5 hours over medium-low heat, turning every 30 minutes, until the meat is fork-tender and pulls easily from the bone.
4. 4Remove the cover and increase heat to medium. Brush the ribs generously with half the BBQ sauce and simmer uncovered for 8–10 minutes until the sauce begins to caramelize and sticky glaze forms on the surface.
5. 5Flip the ribs, brush with the remaining BBQ sauce, and simmer uncovered for another 8–10 minutes until the second side is glossy and caramelized and the internal temperature reaches 190–203°F.
6. 6Transfer the ribs to a cutting board and rest for 5–10 minutes.
7. 7Divide the ribs evenly among 4 airtight containers while still warm, drizzling any pan sauce over the top. Cool to room temperature before sealing and refrigerating.