Chili and Coffee Rubbed Oven-Braised Beef

These incredible dry-rubbed beef ribs are a nice change from the ooey-gooey glazed variety and just as tender! Perfectly spiced and slow-cooked until tender, these meaty ribs are still going to leave everyone licking their fingers!
Yield 4 Servings Prep. Time 15 min Cooking Time 195 min Total Time 210 min


Here are the following ingredients:

  • ¼ cup (60 mL) packed brown sugar
  • 1 tbsp (15 mL) EACH chili powder, finely ground coffee and cracked peppercorns
  • 2 tsp (10 mL) EACH salt, dried oregano leaves and dry mustard
  • 2 tsp (10 mL) EACH garlic powder and onion powder
  • 1 tsp (5 mL) sweet smoked paprika
  • 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg)
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine sugar, chili powder, coffee, peppercorns, salt, oregano, mustard, garlic powder, onion powder and paprika in a small bowl.

  2. Place ribs on a large foil-lined rimmed baking sheet and rub all over with spice mixture. Fold foil over or over-wrap with another sheet of foil and seal edges to make a foil pouch. Roast in preheated 250°F oven for 3 to 3½ hours until meat is fork tender.

  3. Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside.

  4. Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.

  5. Broil ribs on middle rack, or remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned and well-glazed.

  6. Transfer to a cutting board. Cut rack into individual ribs. Serve on a platter with lime wedges.