Beef Ribs

Sometimes the best recipes are the ones that barely qualify as a recipe at all.

Grab a rack of beef ribs, grab a bottle of your favorite barbecue sauce, and let the oven handle the rest.

Baste them often and those ribs come out with a lacquered, sticky glaze that caramelizes around the edges while the meat stays juicy underneath.

This is the kind of dinner you eat standing up at the kitchen counter with a pile of napkins and zero regrets.

Chef Tips

• Marinating the ribs overnight before baking adds another layer of flavor. Even a simple soy, garlic, and brown sugar marinade makes a noticeable difference.
• Baste every 10 to 15 minutes during baking. Each layer of sauce builds up that glossy, sticky crust.
• Line your baking pan with foil for easy cleanup. The sugars in barbecue sauce burn onto metal and are a pain to scrub off.
• For smokier flavor without a grill, add a teaspoon of smoked paprika or a few drops of liquid smoke to your sauce.